A delicious and flavorful native pasta dish that combines various ingredients for a unique taste.
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Boil water in a large pot and add the spaghetti. Cook until al dente, then drain and set aside.
In a separate pot, heat the palm oil and sauté the chopped onion until translucent.
Add the iru, tatashe/sombo/scotch bonnet pepper, and crayfish to the pot. Stir well.
Incorporate the kpomo, dried prawn, smoked fish, and snail into the mixture. Cook for a few minutes.
Add the seasoning cubes and salt, adjusting to taste.
Combine the cooked spaghetti with the sauce and mix thoroughly.
In a small bowl, beat the egg and pour it into the pasta, stirring quickly to combine.
Finally, add the chopped scent leaves and mix well before serving.
For added flavor, consider marinating the kpomo and snail before cooking.
Adjust the amount of scotch bonnet pepper based on your spice preference.
You can substitute palm oil with vegetable oil for a lighter version.
Can I use a different type of pasta?
Yes, you can substitute spaghetti with any pasta of your choice.
Is this dish suitable for vegetarians?
This recipe contains meat and seafood, so it is not suitable for vegetarians.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this dish vegan?
To make it vegan, omit the egg and any animal products.
What can I serve with native pasta?
Native pasta can be served with a side salad or grilled vegetables.
