How to make local spaghetti

Ingredients

• 400 g Spaghetti (dry durum wheat spaghetti, broken in half for easier stirring)
• 1 medium Yellow Bell Pepper (seeded and diced)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 medium Green Bell Pepper (seeded and diced (referred to as shambo in the video))
• 1 large Purple Onion (roughly chopped; white onion can be used as a substitute)
• 2 cubes Maggi Seasoning Cubes (dissolved in 2 tbsp water)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Dried Crayfish (ground into a fine powder; optional but traditional)
• 1 cup Scent Leaf (Nchuanwu) (chopped; can substitute with fresh basil or parsley for a similar aroma)
• 3 tbsp Vegetable Oil (good quality oil for frying)
• 4 L Water (for boiling spaghetti)

Instructions

1. Prep the Vegetables

   Roughly chop the purple onion and dice the yellow, red and green bell peppers into uniform bite‑size pieces.

   Time: PT5M

2. Boil the Spaghetti

   Bring 4 L of water to a rolling boil, add a pinch of salt, then add the spaghetti. Cook for 8‑10 minutes until al dente, then drain in a colander and set aside.

   Time: PT10M

   Temperature: 100°C

3. Make the Seasoned Pepper Mix

   Heat 3 tbsp vegetable oil in a large skillet over medium heat (about 180°C). Add the chopped onion and sauté for 2 minutes until translucent, then add all three peppers and continue to stir‑fry for another 3 minutes.

   Time: PT5M

   Temperature: 180°C

4. Season the Mix

   Dissolve the 2 Maggi cubes in 2 tbsp water, then pour into the skillet. Add 1 tsp salt, 2 tbsp ground dried crayfish, and stir well. Cook for another 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: 180°C

5. Combine Pasta and Sauce

   Add the drained spaghetti to the skillet. Toss vigorously to coat the noodles with the pepper‑crayfish mixture. Sprinkle the chopped scent leaf over the top and stir‑fry for 2 minutes more.

   Time: PT3M

   Temperature: 180°C

6. Serve

   Transfer the Local Spaghetti to a serving plate, garnish with extra scent leaf if desired, and enjoy hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti: Any short pasta such as penne or fusilli
• Instead of Yellow Bell Pepper: Sweet banana pepper
• Instead of Red Bell Pepper: Red capsicum
• Instead of Green Bell Pepper: Green capsicum
• Instead of Purple Onion: White onion
• Instead of Maggi Seasoning Cubes: Soy sauce or bouillon cube
• Instead of Salt: Sea salt
• Instead of Dried Crayfish: Shrimp powder, Fish sauce (use less)
• Instead of Scent Leaf (Nchuanwu): Fresh basil, Fresh parsley
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Large Pot
• Colander
• Frying Pan or Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking spaghetti al dente – overcooking makes the dish mushy.
• Seasoning the pepper mix with Maggi and crayfish – this defines the authentic flavor.
• Adding scent leaf at the very end to retain its fragrance.

Chef Tips from the Video

• Use a high‑smoke‑point oil like sunflower or canola for a clean fry.
• If you cannot find scent leaf, fresh basil gives a comparable sweet‑herb note.
• For extra heat, add a chopped Scotch bonnet or a pinch of cayenne pepper with the peppers.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of the pasta changes when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pepper‑onion mixture and store it in the fridge for up to 2 days; reheat before adding pasta.
• The scent leaf can be washed, chopped, and kept in a sealed bag in the fridge.

Frequently Asked Questions