6 medium size plum tomatoes
2 large bell peppers (yellow, orange, red or green will work just fine)
1 medium size onion (sliced)
½ cup sunflower/vegetable oil
1 large onion (chopped)
1 canned corn beef
1 pack of spaghetti
salt to taste
2-3 cups water
How to make it:
First cut the tomatoes, bell peppers and onion then blend into a puree. Set this on the side.
In a large pot, heat ½ cup of oil on a medium heat. When the oil is hot, add the sliced onions and fry until golden brown.
Tip: Always cook on a medium heat. You want the food to cook quickly, but not so quick that your food will start burning before it is well cooked. Also, cooking on medium heat is required for most African dishes, mainly because there is a lot of simmering during the cooking time.
After the onions are nicely browned, add the blended or pureed vegetables. Allow to cook and simmer until most of the water evaporates. Almost into a paste consistency.
Add the corn beef, stir well and simmer for 5 minutes. At this point, taste for salt, add more if needed.
Tip: Remember to ONLY add salt after the corn beef is added, because canned corn beef already has a lot of salt in it.
After 5 minutes, add the spaghetti, stir and leave it to cook in the stew for another 5 minutes.
Add water after the 5 minutes mark and stir well, making sure every spaghetti has enough room to absorb the water and all the goodness in the stew. Cover and cook for 10 to 15 minutes.
Make sure to fluff the spaghetti every 5 to 7 minutes.
After 15 minutes, turn the heat off and let it cool before serving.
Enjoy!
