Instructions

01
Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente, about 1–2 minutes less than package directions. Drain and reserve 1/2 cup pasta water.
02
While the pasta cooks, add the oil to a large, deep skillet or Dutch oven over medium heat. Sauté the onion, red bell pepper, and scotch bonnet pepper until softened, about 6 minutes.
Herb says
Blooming the peppers and aromatics in oil wakes up their flavor molecules, this is the jollof base.
03
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
04
Add the tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
Herb says
Cooking tomato paste until brick red intensifies umami and sweetness, it’s the foundation of every good jollof.
05
Add the diced tomatoes, smoked paprika, thyme, bay leaf, cayenne, salt, and black pepper. Cook, stirring, until everything is thickened and fragrant, about 5 minutes.
06
Pour in the broth. Simmer for 8–10 minutes, stirring occasionally, until you have a saucy, slightly reduced base.
07
Remove the bay leaf. Transfer the sauce to a blender (or use an immersion blender) and blend until very smooth. Return the sauce to the pan.
08
Scoop the avocado flesh into a bowl and mash thoroughly with lemon juice until smooth and creamy.
09
Stir mashed avocado into the tomato-pepper sauce until fully combined and pale orange. If the sauce seems too thick, loosen with reserved pasta water as needed.
Herb says
Adding avocado off-heat keeps it vibrantly green and ultra-creamy, not bitter.
10
Add the drained pasta to the pan, tossing gently to coat with the avocado jollof sauce. Heat on low for 1–2 minutes to marry the flavors.
11
Taste and adjust seasoning with additional salt or lemon juice if needed. Serve hot, topped with sliced scallions.

Jollof the Charts

Ingredients

Instructions