POT PASTA

Ingredients

1 medium-sized onion (finely sliced)

3 fresh tomatoes (finely sliced)

½ tin tomato paste (about 120g)

2 garlic cloves (crushed)

1 ginger (ground)

½ cup sunflower oil

6 chili peppers (ground)

6 hot dog sausages (chopped)

1 packet elbow pasta 

3 handfuls cabbage (finely chopped)

6 tablespoons sweet corn

Salt to taste

½ cube of maggi (seasoning cube) 

Instructions 

1. Put cabbage in a pan, add salt, cover it and allow to steam until it wilts slightly then set aside.

2. Put oil in a pot. Once heated, fry onions, garlic and ginger till onions are golden brown.

3. Add tomatoes and chili pepper. Allow to cook for a few minutes.

4. Add tomato paste, salt and maggi. Leave to cook.

5. When it starts to dry up, add water and pasta. Adjust taste if need be.

 6. When pasta is almost cooked, add sausage and leave to simmer then turn off gas.

7. Serve pasta garnished with cabbage and sweet corn.

NB:  Do not add too much water, rather allow it to cook on low heat.

Do not add cabbage to stew else it will over-cook. You can add a lot of cabbage as this recipe is all about texture.

Ensure the stew is flavourful since that is how the pasta will taste.

Since the corn is sweet, a little goes a long way.

Substituting the sunflower oil with palm oil, adds more colour to the pasta.

Serving Suggestion

An alternative is serving it with fried plantain, fried egg and avocado.