Liberian Spaghetti is a traditional Liberian recipe for a classic dish of spaghetti served in a spicy tomato-based sauce with prawns, sausage and herd-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Spaghetti.
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Spaghetti has become a feature of West African cookery, after all this staple is cheap, filling and goes well with tomato-based sauces. A whole range of new cuisine has emerged using traditional recipes in conjunction with pasta to yield a new fusion cuisine. This is one of the classic Liberian ways of cooking and presenting spaghetti.
Ingredients:
450g (1 lb) spaghetti
250ml (1 cup) vegetable oil
1 onion, chopped
2 garlic cloves
6 tbsp tomato purée
6 habanero peppers
1 red bell pepper, chopped
1 green bell pepper, chopped
5 hot dogs, sliced into rounds
16 large peeled prawns (shrimp), thawed if frozen
500g (1 lb) kielbasa sausage, sliced into rounds
6 hard-boiled eggs
1 Maggi cube Adobo all-purpose seasoning
salt and ground black pepper
olive oil
Method:
Bring a pan of lightly-salted water to a boil, add a glug of olive oil and once boiling reduce to a simmer and keep on the heat until needed.
Combine the bell pepper, 3 chillies, chopped onion, Maggi cube and 2 garlic clove in a blender and process until smooth.
Place a pot for the sauce on the stove and allow it to heat through. Add the oil to the pot and once hot stir in the pepper and onion mixture. Cook for 5 minutes then season with 1 tsp black pepper and 1 tbsp adobo seasoning. Stir in the tomato paste until well incorporated then add 125ml (1/2 cup) water along with the sausages.
Stir well to combine and cook for 5 minutes before adding the prawns. Pour in a little more water to slacken the sauce, bring back to a simmer, cover and continue cooking as you prepare the pasta.
Increase the heat under the pasta water, break the pasta in half and add to the pot. Cover the pot and cook according to the package instructions. Once the pasta is just al dente (still retains a 'bite') drain and add to the sausage sauce.
Mix well to combine, and cook for 2 minutes then turn out onto a serving dish. Garnish with the hard-boiled eggs and serve.
