Step 1: Cook the spaghetti properly

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the spaghetti and cook according to the packet instructions (usually 8–10 minutes) until it is tender but still slightly firm to the bite. Stir occasionally to prevent sticking. Once cooked, drain the spaghetti and set it aside.

Step 2: Brown the meatballs for flavour

Place a large pan or skillet over medium heat and add 1 tablespoon of oil. Once the oil is hot, add the meatballs in a single layer. Cook them for 5–6 minutes, turning occasionally, until they are evenly browned on all sides. This step builds flavour and improves texture.

Step 3: Build the jollof sauce

Reduce the heat slightly to medium. Add the Mama O’s Jollof Paste directly into the pan with the meatballs, followed by ¼ cup of water. Stir everything together thoroughly until the paste loosens into a smooth sauce that coats the meatballs evenly. Allow the sauce to come to a gentle simmer.

Step 4: Simmer to develop flavour

Cover the pan with a lid and allow the sauce and meatballs to cook together for 5 minutes. This helps the meatballs absorb the jollof flavour while the sauce thickens slightly.

Step 5: Combine the spaghetti and sauce

Add the drained spaghetti directly into the pan with the sauce and meatballs. Using tongs or a spoon, toss everything together thoroughly until the spaghetti is evenly coated in the sauce and mixed with the meatballs.

Step 6: Final taste and serve

Taste the dish and adjust the seasoning with salt if needed. Serve immediately while hot. Garnish with chopped herbs, sliced chillies, or a drizzle of chilli oil if you want extra heat.