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Jollof beef and shrimp Tagliatelle Pasta

Jollof beef and shrimp Tagliatelle Pasta

Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget. This recipe originated from west Africa and is a little different from the western recipes. The sauce is made of cooked tomato, spices and the meat of your choice. If you like jollof rice or jollof couscous, you will appreciate this recipe.  This delicious Jollof Spaghetti recipe is very easy. You can choose to add vegetables. I already have some Jollof rice recipes, click on any link below to view the recipes if you’re interested.

  • 1 box thin spaghetti (pre-cooked) – I used Collezione Tagliatelle Pasta
  • 2 cup shrimps
  • 1 lb kg beef
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 tablespoon chicken bouillon powder
  • 2 3/4 cups chicken stock 
  • 5 large about 2 lbs plum tomatoes
  • 1 large onion
  • 1 tablespoon tomato paste
  • 3 tbsp vegetable oil
  • Salt to taste

In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).

Remove the shrimp and add 1 lb beef. Cook for 5 mins.

Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.

Be sure to stir the sauce occasionally to prevent it from burning.

Once the sauce is reduced, taste the sauce and adjust for salt.

Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.

Serve hot

How to cook the Tagliatelle Pasta?

To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection. The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together. Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. I add a little bit of oil to help the pasta not stick together.

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Steak and potato skillet

Steak and potato skillet

  • 0.5 kg beef (cubed)
  • 0.5 kg baby yellow potatoes, quartered
  • 5 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoon mustard
  • 1 teaspoon mustard seed
  • 4 tablespoons olive oil
  • Salt and fresh pepper

Preheat the oven at 350F

In a large bowl, combine the olive oil, garlic cloves, ginger, mustard, mustard seed, olive oil, Salt and fresh pepper. 

Mix half of the marinade with the potato and the other half with the beef

Bake at 350°F for 45-50 minutes until the potato is browned and tender. Serve warm

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Beef Nachos Supreme

Beef Nachos Supreme

  • 1 pound beef (1 teaspoon Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt)
  • 1/2 yellow onion, red bell pepper, avocado diced
  • 1 bags tortilla chips
  • 16 ounces shredded cheese of choice

Season the beef with Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt

Add a little oil to the saucepan and cook on edam heat for 10 mins.

Cut the beef in cubes and return the beef to the pan

Layer of chips in a baking sheet.

Spoon the beef to each pan of chips.

Sprinkle shredded cheese on top. 

Preheat the oven at 400 degrees. Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced onion, red bell pepper, avocado diced.

Serve immediately.

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Crispy Beef Empanadas

Crispy Beef Empanadas

  • 1 Cup All purpose flour / Maida
  • 1 ½ Tablespoon Clarified butter /Ghee
  • A pinch of salt
  • 1/3 Cup Water
  • 1 teaspoon oil
  • 1lb ground beef
  • 2 tablespoon garlic
  • 1 teaspoon ginger
  • 1 cube
  • 1/2 cup onion, bell pepper
  • Salt to taste

In a large mixing bowl, add flour and salt. Heat the ghee in a small pan and pour in the flour. This process is also called adding moyen. Mix ghee well with flour. It will become like bread crumb texture. Add water and knead the dough. Dough should be stiff. It took me 1/3 cup of water. When dough is kneaded, leave it on counter for at least 15 minutes to rest.

For the beef mixture, over medium-high heat up the oil and add ground beef, onion, belle pepper, garlic, ginger, cube and salt. and cook until browned.  Drain any fat if you want. Let it cool

Working with one ball at a time on a floured surface, roll dough out to a 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling.

Using a five-inch diameter bowl cut the dough into circles. Add a sheet of wax paper in-between each disc to prevent sticking.

Using one disc as a time add 2 tablespoons of ground meat to the center of the disc. Close and flatten. 

Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry.

Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!

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Shrimp beef kebab

Shrimp beef kebab

Beef and shrimp kebab is one of my favorite recipes. Beef and shrimp kebab is heaven is on the stick. I usually marinate my meat overnight to let all the spices penetrate the beef and the shrimp and every bite is tastier, juicier than the previous one. The longer the meat marinates, the better it tastes.

Shrimps are my favorite types of shellfish because they are nutritious and provide high amounts of certain nutrients, such as iodine despite high cholesterol content. It is fairly low in calories and provides a high amount of protein in addition of antioxidants and omega-3 fatty acids.

Beef is a great source of protein which may contribute to the maintenance and growth of muscle mass. I prefer grass-fed Beef because it is healthy nutrients than grain-fed Beef. Meat is an excellent source of iron, various vitamins and minerals.

Kebab are cubes of marinated steak are skewered with fish, shrimp, beef, mushrooms, tomatoes, green peppers and onions, pineapple, and then grilled. I used a metallic skewer, but if you decide to use a wooden skewer soak in water for at least 2 hours.

Beef and shrimp Kebabs are the perfect dinner for any spring and summer meal, especially when they are marinated for hours! These kebabs are yummy!

1 cup teriyaki sauce

1 tablespoon lemon juice

6 garlic cloves, minced

1 teaspoon paprika

1 tablespoon oil

1/4 teaspoon Worcestershire sauce

1 pound beef top sirloin steak, cut into 1-inch cubes

1 pound uncooked large shrimp, peeled and deveined

2 medium onions, halved and quartered

1 pint cherry tomatoes

1 zucchini 

2 large yellow peppers, cut into 1-inch pieces

In a large bowl, combine the first 8 ingredients. Mix a large resealable plastic bag and refrigerate for 8 hours or overnight, turning occasionally. 

Cover and refrigerate remaining marinade.

On metal or soaked wooden skewers, alternately thread the beef, shrimp, green peppers, onions, zucchini and tomatoes; set aside. 

Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. 

Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

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Beef Samosa

Beef Samosa

**The dough:

2 cup all-purpose flour

½ teaspoon salt

½ teaspoon cumin seeds

¼ cup melted butter

½ cup warm water you may need less

To seal: 1/4 cup water + 1 teaspoon cornstarch

**For the filling:

1 teaspoon oil

1 medium onion chopped

½ cup bell pepper (yellow, green, red)

350 grammes ground beef

1 medium potato chopped

¼ cup carrot

¼ cup green peas I used frozen

¾ teaspoon salt

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon chili powder

¼ teaspoon ginger powder

**Making the dough:

In a bowl, add all the ingredients (except water) and mix well.

Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.

Cover the dough and let it rest for 15 minutes.


**Making the filling:

In a pan, add the cooking oil, onion and bell pepper . Add the ground beef and saute for few minutes or until it releases oil.Add all the spices and salt, saute some more on medium high heat.

Add the green peas and cook for another three minutes.

Now add the potatoes, stir until the onion is translucent. .

Reduce the heat and cook until the onion turns light brown the beef is cooked.

Keep aside.

** Preparing the samosa:

Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches.

Use a knife to cut the circle into halves.

Take one-half and fold into a cone. Seal along the fold

Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.

Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.

Cover the samosa with a cloth and keep it aside for 20 minutes.

In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.