Buka-Style Spaghetti Jollof

Before you start

• Prepare the smoked fish.

  Soak the dried smoked fish in a bowl of hot water for at least 15 minutes to soften it, then carefully remove all bones and flake the flesh before starting the stew.

Ingredients

• red bell peppers4 med
• red onion1 med
• scotch bonnet peppers2 med
• garlic cloves4 small
• fresh ginger1 small
• long-grain spaghetti1 lb
• unrefined red palm oil1/3 cup
• red onion1/2 med
• iru2 tbsp
• bouillon cubes2 med
• ground crayfish2 tbsp
• smoked fish1 med
• eggs4 large
• fresh scent leaves or basil1/4 cup

Method

1. 01

   Fake the firewood by roasting the peppers.

   Preheat the oven to 400°F. Toss the bell peppers, quartered onion, scotch bonnets, garlic, and ginger on a sheet pan with a tiny drizzle of neutral oil and roast for 25 to 30 minutes until soft and slightly charred. Transfer to a blender and pulse until it forms a coarse paste, being careful not to puree it to water.

2. 02

   Bleach the oil and wake up the umami.

   Place a large, heavy-bottomed Dutch oven over medium-low heat and add the red palm oil. Cover and let it heat for 3 to 5 minutes to slightly bleach the oil, removing its raw taste, then add the diced onion and fry for 2 minutes. Stir in the iru; stand back as it hits the hot oil and releases a sweet, pungent, earthy aroma that is the absolute backbone of Nigerian cooking, and let it fry for another 2 minutes.

3. 03

   Fry the Buka stew base.

   Pour the coarsely blended pepper mix into the hot oil, then stir in the bouillon cubes and ground crayfish. Let this fry, stirring occasionally, for 10 to 15 minutes until the moisture has cooked out and the dark red palm oil begins to separate and float to the top.

4. 04

   Parboil the pasta to keep its structural integrity.

   While the stew is frying, bring a separate pot of heavily salted water to a boil, add the spaghetti, and cook for only 5 minutes so it remains quite stiff. Drain the pasta, reserving 2 cups of the starchy pasta water, and absolutely do not rinse the noodles.

5. 05

   Execute the management marriage.

   Fold the flaked smoked fish and boiled eggs into the fried stew, then immediately add the parboiled spaghetti. Pour in 1 cup of the reserved hot pasta water and use tongs to gently toss the noodles until every strand is coated in the rich, red sauce.

6. 06

   Steam to the finish.

   Reduce the heat to the lowest setting, cover the pot tightly—using a sheet of foil under the lid to trap the steam if necessary—and let it steam for 8 to 10 minutes. The pasta will absorb the spicy, umami-rich broth, swelling up and cooking to a perfect al dente.

7. 07

   Finish with fresh aromatics.

   Turn off the heat, remove the lid, and scatter the fresh scent leaves over the top. Give it one final, gentle toss so the residual heat wilts the leaves, releasing a minty, clove-like aroma that beautifully balances the rich palm oil.

Notes

• Do not add tomatoes.

  Buka stews rely on the natural sweetness of bell peppers to prevent the sourness that tomatoes bring. Keep it traditional to ensure the authentic street-food flavor.

• Skip the Western spices.

  True Buka stew relies solely on natural umami ingredients like iru and crayfish. Do not add curry powder or dried thyme, which will mask the fermented depth.

• Weeknight protein shortcut.

  If smoked fish is unavailable at your local African grocer, half a pound of quick-browned ground beef or sliced smoked turkey sausage works perfectly in a pinch.