AYAMASE PASTA (LOCAL SPAGHETTI)

Name: AYAMASE PASTA (LOCAL SPAGHETTI)
Prep time: 10 s
Cook time: 28 s
Total time: 45 s
Yield: 6
Ingredients: 4 tablespoons Palm oil; 1 tablespoon Locust beans; 1/2 cup Crayfish; 1 large Onions raw; 4 pieces Green peppers rough blend; 3 medium Tatashe rough blend; 1 MAGGI Crayfish Tablette; 2 Large Fish smoked; 1 cup Ugu leaves; 400 grams Spaghetti; 1 sachet MAGGI Signature Jollof; 3 pieces Egg whole cooked hard-boiled; 1 iced Fish mackerel

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Easy

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45 Min

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Ingredients

Oil, palm

3 tbsp

Beans

1 tbsp

Crayfish

0.5 cup

Onions, raw

1 large

scotch bonnet

4 pieces

Red Bell Pepper

3 Mediums

MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG

10 g

Fish, cisco, smoked

2 large

Amaranth leaves, raw

1 cup

Pasta, dry, enriched

400 g

MAGGI Signature Jollof (30x10x8g) NG

8 g

Egg, whole, cooked, hard-boiled

3 pieces

Fish, mackerel, spanish, raw

1 Fillet

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Nutritional Information

per serving

Carbohydrates

57.35 g

Energy

393.17 kcal

Total fat

10.48 g

Protein

16.35 g

per serving

Recipe steps

45 min

10 min

2 min

4 min

1 min

10 min

7 min

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45 min

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Parboil spaghetti in salt water and strain and keep aside.

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45 min

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In a pot, add palm oil, locust bens and fry.

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45 min

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Add roughly blended onions, peppers, and tatashe and continue frying.

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45 min

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slowly add MAGGI Naija Pot

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45 min

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Add in boiled eggs, smoked fish and cray fish

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45 min

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Add parboiled cooked spaghetti, sprinkle ugu and allow to simmer

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45 min

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Fry ice fish

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AYAMASE PASTA (LOCAL SPAGHETTI)

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AYAMASE PASTA (LOCAL SPAGHETTI)

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