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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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Shrimp Avocado Salad

I can live off of this Shrimp Avocado Salad. I love avocado, I love shrimp and this recipe is the perfect refreshing marriage of shrimp and avocado. This Shrimp Avocado Salad is light, delicious and refreshing and top it all it does not required any cooking time.

Shrimp Avocado Salad

This version of Shrimp Avocado Salad is made with fresh shrimp, avocado, red onion, bell pepper and corn. I used canned corn because it was the winter time, but roasted corn can also be used during the summer. I tossed my salad in virgin olive oil, garlic powder, parsley, Dijon mustard, salt and pepper.  


Avocado Salad

  • 2 cup shrimp peeled and deveined (1 teaspoon garlic and salt)
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion
  • 1 cup red bell pepper
  • 1 cup sweet corn


  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

How to make Shrimp Avocado Salad?

Boiled the shrimp with the garlic and the salt. Let cool down.

Add shrimp, corn, bell pepper, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp Avocado Salad
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Yam and Egg sauce

Yam and Egg sauce

Boiled yam is often served with egg stew. Yam are delicious superfoods is found largely in tropical region like Africa, Jamaican and Caribbean and very different from the “Yam” found in most leading grocery store. The US’s yam is a variation of sweet potato. The African Yam has a dark brown peelable skin and the inside is white or yellow. We have a variety of recipes made with Yam: pound yam or Fufu, Fried yam and baked Yam.

  • 1 yam
  • 4-6 eggs
  • 1 smoked mackerel 
  • 1 cup shrimp
  • 2 garlic chopped 
  • 1 teaspoon ginger
  • 2 medium sized tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1-2 scotch bonnet, chopped
  • 1 small onion, chopped
  • 1/2 cup Vegetable oil
  • Salt and Seasoning cube (to taste)

How to make boiled yam?

Peel and Wash yams, then cut into bite-size cubes into 1 inch size.

Rinse in clean water till water runs clear and no residue in water.

Choose a saucepan that will be large enough to hold the yams without crowding them. Put yam in a saucepan, add enough water to cover it, add salt and Bring to a boil.

Cover the saucepan and cook yams for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife or fork. For soft, tender yams, cook for 25 to 30 minutes.

Remove from the stove and drain; And voila, you have yourself boiled Yam

To make egg sauce…

I usually served my boiled yam with sardines, egg stew, green pepper, tomato stew… Today, I am going to serve my boiled yam with a delicious and easy egg stew. I wanted to change thing up a little bit therefore I added shrimp and smoked fish to the egg stew. This recipe is made with fresh tomatoes, onion and spices which goes heavenly with my boiled yam.

Remove all the fishbones from the fish and set aside.

Place frying pan on a medium/low heat, add about 1/2 cup cooking oil.

Add the garlic, ginger, shrimps and salt to taste. Cook until the shrimps are pink, remove and set aside.

Add the tomato, the tomato paste and onion. Cook until the water evaporate. 

Add smoked mackerel, shrimp, chopped peppers salt and cube to taste. Cook for about 4-5 minutes or till oil floats on the sauce.Stir in the egg then stir to form a scramble.

Serve egg sauce with yam

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Stir-fried Shrimp and Eggs

Stir-fried Shrimp and Eggs

  • 6 oz. shrimp, shelled and deveined
  • 4 large eggs (at room temperature–very important)
  • 1 teaspoon garlic
  • 1 teaspoon sesame oil
  • 2 scallions, chopped
  • ¼ cup canola oil

Salt and white pepper or to taste

Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. 

Chop the scallions. 

Add the canola oil to a hot pan. Add the garlic and stir for 30 second (be careful not to burn).

Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.

Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs. 

Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.

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Yassa fish and shrimp

Yassa fish and shrimp
2- 2 1/2 pounds fish skin (I added shrimp too
4 Large Onions Sliced
1 lemon juice
2 Tablespoons mustard
3 cloves of garlic minced
1 teaspoon ginger
½ cup oil
Salt and pepper
½ tablespoon chicken bouillon Maggie powder

Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie.

Douse the fish with the marinate and refrigerate for an hour or preferably overnight.

In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. 

Heat a pan and fry the onions and marinate juice left over from the fish for about 5 minutes. Adjust for seasonings, adding salt and pepper to taste.

Place the fish back in the onions sauce.

Simmer for another 5-8 minutes until flavors come together,I served it with some baked and fried potatoes 

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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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Shrimp Fried Rice

Shrimp Fried Rice

4 tablespoons canola

1 pound medium-large fresh shrimp, cleaned 

1 cup frozen peas

2 to 3 garlic cloves, finely minced or pressed

1/2 teaspoon ground ginger

3 large eggs, lightly beaten

4 cups cooked rice

1 onions

3 to 4 tablespoons low-sodium soy sauce

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste


To a large non-stick skillet or wok, add 2 tablespoons canola. Add the eggs and cook to scramble, stirring as necessary. Remove and set aside.

Add the remaining oil, add the garlic, ginger, onion and cook for 3 minute, stir intermittently


Add the shrimp, and cook over medium-high heat for about 3 minutes

Add the peas and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the rice, soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 3 minutes.

Add the eggs, cook for another min.

Serve hot

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Shrimp and Fries Salad

Shrimp and Fries Salad


3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar

2 teaspoons garlic minced

1 teaspoon salt

1 pound shrimp, peeled and deveined (tails on or off)

1 tablespoon avocado oil

1 teaspoon paprika

1 teaspoon garlic

Kosher salt and freshly ground black pepper, to taste

4 russet potatoes or sweet potatoes (2 pounds)

2 pcs lettuces

1 red onion

10 cherry tomatoes

Preheat the broiler on your oven. Arrange the baking rack about 5 inches away from the top heating element.

Square shrimp in a large mixing bowl, and dry pat with paper towels. Add oil and toss until the shrimp are evenly coated. Season generously with salt and pepper, garlic and paprika

Broil for 2 minutes, or until the shrimp are bright reddish-pink and opaque. Remove from the oven and transfer to a serving dish.


Peel the 4 potatoes and cut lengthwise into 1/4-inch-thick sticks or slabs. Toss in a large bowl and add enough cold water to cover. Drain the potatoes and then pat them as dry as possible.


Heat oil in a deep-fryer gold wide saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel.



Blend the dressing ingredients together.

Mix the salad, tomato, onion, cherry tomato, the fries


Drizzle with the dressing

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Coconut fried rice

Coconut fried rice

5 cups Jasmine Rice washed and drained

6 cups Chicken stock

2 (400ml) cans coconut milk

1 large onion chopped

3/4 cup cooking oil

2 lbs frozen mixed vegetables thawed and patted dry with paper towel

1/2 medium cabbage sliced

1 large green pepper chopped

1 -2 habanero pepper finely chopped

8 franks hotdogs chopped (optional)

1/2 tsp turmeric powder

Preheat oven to 400 degrees

Mix in the coconut milk and chicken stock. Stir and taste for seasoning. Adjust as needed.  Add the washed and drained rice. 

Cover pan tightly cook until rice is done when all liquid is absorbed and the rice is soft but not mushy.

Heat up oil in a sauce pan, then sauté onions and garlic till onions is translucent.

Add the Shrimps stir fry for about 2 minutes.

Add mixed veggies to the mix and stir fry on medium low heat until the remaining moisture from the frozen veggies evaporates. This takes about 8 minutes. 

Stir, taste for seasoning and adjust accordingly. Turn off heat and set aside. Add the rice.

Serve hot.

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Yellow rice with shrimp and braised Chicken

Yellow rice with shrimp and braised Chicken

4 Tbsp butter 

2 cloves garlic, minced 

1 tsp turmeric 

1/4 tsp cumin 

1 tsp ginger 

2 cups uncooked long grain jasmine rice 

3 cups Water (or chicken broth)

2 cup cleaned shrimp

1 onion

1 cube

Salt to taste

Add the butter, onion, Shrimp, garlic, turmeric, cumin, cube and ginger to a medium sauce pot. Sauté over medium heat for 5-7 minutes, or just until the onion has softened.

Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.

Add the water and place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.

After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.


For the chicken:

1 tbsp freshly squeezed lemon juice

Salt and pepper

1 tbsp ginger

3/4 tsp garlic powder

1/8 cup olive oil

1 cube

Salt to taste

Preheat oven to 400F.

Combine the lemon juice, salt, pepper, ginger, garlic powder and olive oil. Whisk well. 

Marinate the chiken and refrigirate for 4 hours.

Cook for 20 minutes, uncovered. Lower oven temperature to 375F and cook for another 20-25 minutes, or until chicken reaches 160F.

For a crispier skin, broil chicken for a couple of minutes!