To begin my recipe classic series, i’l be starting with some of my favourites. On today’s timetable. is ;
- Prep Time; 20-30 Minutes
- 1/2 packet of Spaghetti
- 1/2 small red onion
- Teaspoon of dry pepper
- Leftover stew
- Meat water
- Place enough water to cook the spaghetti in a pot. Add chopped onions, a teaspoon of dry pepper and the spaghetti
- Allow the spaghetti to cook until it has softened enough to eat, but not cooked thoroughly.
- Add the stew, about 3 – 4 tablespoonful with the meat and stir carefully. Lower the heat to allow the spaghetti cook slowly in the stew, and let it cook till the spaghetti has absorbed the stew, and taken on the colour of Jollof rice. Serve immediately.