This recipe literally jumped into my head as I was looking at the vegetables available at the farmer’s market. I love that it is very simple, quick and light. You can make it even if all you know how to cook is Indomie. Great for dinner and makes enough to take some to work the next day. Lots of spicy veggies give it a fresh, tangy taste that’s nicely balanced by the acidity of the lemon juice and berries. As always, no seasoning cubes needed! 🙂
What you’ll need
My bounty from the farmer’s market. All grown in Nigeria, apart from the raisins. The damage was less than N1000 for the vegetables. Who says eating healthy is too expensive?
- 2 fistfuls of spaghetti *I used regular spaghetti
- Fresh shallots – enough to get 3 tbsp chopped shallots
- A handful roasted groundnuts, presoaked for 10 mins *Save the water used to soak the groundnuts to add to the sauce
- 2 handfuls raisins/dried cranberries *My initial thought was to use cranberries – they would have gone really well with the vegetables. I didn’t have any but if you do, use cranberries!
- 3 Green bell peppers
- 4 Green chilli peppers *Use only 2 if you are not a big fan of pepper
- 3 Spring onions
- 1 leek
- 1 celery stalk
- 1 Lemon/ 2 limes – grate the skin to get 1 tsp zest, and juice the lemo/limes for 3 tbsp juice
- 1 tbsp Sesame oil (optional; the recipe works perfectly without it)
- 3 tbsp Soy sauce *I try to buy non-GMO soy sauce when I can find it
- Turmeric powder *gives the spaghetti the yellow colour
How to make it
1.Put the spaghetti on the stove to cook; by the time you’re done preparing the vegetables the spaghetti should be al dente
2. Prepare all the veggies: slice the bell peppers into long, thin strips; chop the shallots, spring onions. leek. celery and chilli peppers. Zest and juice the lemon. Leave the groundnuts whole.
3.In a pan or wok, toss the shallots and chillies in the sesame oil (or a tiny bit of water if you’re cooking without oil) on very low heat
4.Add the soy sauce and bit of the groundnut water (about 1/4 of a drinking glass). Stir in the green bell peppers.
5. Add the leek, spring onions and spices. After a few minutes, add the groundnuts and mix well. Turn off the heat after 2 minutes.
6. When the spaghetti is cooked, turn off the heat and drain the excess water from the spaghetti pot, and pour the vegetables and groundnuts into the pot. Mix well and taste; add salt, pepper or soy sauce if necessary. *To stop the cooking process and get rid of excess starch, add some cold water to the spaghetti before draining.
7. Add the lemon zest, lemon juice and raisins/cranberries and mix well.
You’re done! Garnish with lemon slices or lime halves if you’re feeling fancy. 🙂