Togolese Stir-Fried Spaghetti

Be the first to rate

(No Ratings Yet)

Loading...

A beloved street-food style dish from Togo where spaghetti is tossed in a hot pan with scrambled eggs, smoked sausage, tomatoes, and sweet peppers. It comes together in minutes and is hearty enough for dinner yet simple enough for a quick weeknight meal.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 7 gSugar
• 22 gProtein
• 720 mgSodium
• 520 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pasta

• 300 g spaghetti
• 2 liters water
• 1 tablespoon salt

For the stir-fry

• 3 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 3 large tomatoes, diced
• 4 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 150 g smoked beef sausage or frankfurters, sliced into half moons
• 3 large eggs, lightly beaten
• 1 Maggi or bouillon cube, crumbled
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt, or to taste
• 2 scallions, chopped, for garnish

Directions

1. Bring 2 liters of water to a rolling boil in a large pot, add the salt, and cook the spaghetti until just al dente according to package directions (about 8 minutes). Drain well, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon of the oil to prevent sticking.
2. While the pasta cooks, heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Pour in the beaten eggs, let them set for 20 seconds, then gently scramble until just set. Transfer to a plate and set aside.
3. Add the remaining 2 tablespoons of oil to the same pan. Fry the sliced sausage for 2 to 3 minutes until lightly crisped at the edges, then add the onion, both bell peppers, garlic, and ginger. Stir-fry for 3 to 4 minutes until the vegetables soften but still hold their shape.
4. Stir in the diced tomatoes and crumbled bouillon cube. Cook for 3 to 4 minutes, mashing gently with a spoon, until the tomatoes break down into a thick, glossy sauce that coats the vegetables.
5. Add the drained spaghetti to the skillet and toss vigorously with tongs for 2 minutes so every strand absorbs the tomato sauce. Sprinkle in the salt and black pepper.
6. Return the scrambled eggs to the pan along with the scallions and toss once more to combine and rewarm the eggs, about 30 seconds.
7. Taste and adjust seasoning, then transfer to a large serving platter or four individual bowls. Serve immediately, traditionally with a wedge of lime, a cold drink, or a side of fried plantains.

Cook’s Notes

• Cook the spaghetti a little under the package time because it will continue to soften when tossed in the hot sauce.
• For an authentic Togolese kick, add 1 finely minced scotch bonnet or habanero pepper along with the bell peppers; remove the seeds first if you want moderate heat.
• Smoked turkey wings or khebabs (smoked dried beef) are excellent substitutes for the sausage and give a deeper, traditional flavor.
• A squeeze of fresh lime or a splash of Maggi liquid seasoning at the end brightens all the savory notes.
• Serve with fried ripe plantains or a simple cucumber-tomato salad for a full Togolese plate.

You might also like

African

Togolese Okra Sauce

African

Togolese Cassava and Plantain Fufu

African

Togolese Steamed Cornmeal Cake

African

Togolese Fermented Locust Bean Condiment