Jollof Spaghetti with Prawns

Ingredients

• •350 g gluten-free rice spaghetti
• •400 g large raw prawns, peeled and deveined
• •4 tbsp neutral oil, divided
• •1 medium onion, roughly chopped
• •2 red bell peppers, roughly chopped
• •1 × 796 ml can canned whole plum tomatoes
• •½ (seeded) scotch bonnet or habanero pepper
• •2 tbsp tomato paste
• •4 garlic cloves, minced
• •2 cups chicken or vegetable stock
• •1 tsp smoked paprika
• •1 tsp dried thyme
• •1 tsp curry powder (mild)
• •to taste salt and pepper
• •3 green onions, sliced, to garnish

Directions

1. 1Blend onion, red peppers, canned tomatoes, and scotch bonnet in a blender until smooth.
2. 2Heat 3 tbsp oil in a large wide pot over medium-high heat; add tomato paste and fry 2 minutes until it darkens slightly.
3. 3Pour in the blended pepper sauce; cook uncovered 15 minutes, stirring occasionally, until the sauce thickens and oil floats on top.
4. 4Stir in smoked paprika, thyme, curry powder, and stock; bring to a boil and season with salt.
5. 5Add the dry rice spaghetti, pushing it into the sauce; cover and cook over medium heat 10–12 minutes, stirring every 3 minutes to prevent sticking, until pasta is just tender.
6. 6Meanwhile, toss prawns with garlic, remaining 1 tbsp oil, salt, and pepper; cook in a separate skillet over high heat 2 minutes per side until pink.
7. 7Fold prawns into the jollof pasta; taste and adjust salt.
8. 8Garnish with sliced green onions and serve immediately.

💡 Gluten-free rice spaghetti is stocked at most Canadian grocery stores (Barilla, Catelli, or PC brands); it absorbs sauce differently from wheat pasta so stir frequently and add a splash of water if it gets too dry.

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