Nigerian Dangote Pasta Food Cooking For Local Dishes

Pasta and Dangote pasta

Nutritional Values
    Pasta today is seen as one of the healthy food options. Macaroni and spaghetti have a low fat content. Like most foods made from cereals, Dangote spaghetti and macaroni have a high carbohydrate content and protein. The type if wheat from which they are made is packed full of instant energy giving starch-no wonder sportsmen and women eat a lot of it.

    Since pasta is almost always served with a sauce or something else, the nutritional value is always enhanced. Dangote spaghetti and macaroni are supremely versatile as base to a meal. It is therefore possible to serve them in numerous ways to satisfy out notions of healthy meals and our appetites for interesting and tasty food.

How To Cook It
1. Boil about 5 litres of clean water for each sachet is spaghetti or macaroni
2. Add 1 dessertspoon of vegetable oil and salt to pasta.
3. Add the spaghetti or macaroni to the boiling water
4. Allow it to boil for 8 to 10 minutes and stir intermittently.
5. Drain the water using a sieve and its ready to be served.

If you Want To Precook
When food has to be ready before members of the family or you own a restaurant, your customers arrive, your Dangote spaghetti and macaroni can be cooked and kept in a cooler. Just follow steps 1 to 3 above, then :
4. Boil for 6 to 7 minutes, pour into sieve and drain
5. While still in sieve, wash with cold water.
6. Drain completely; pourbin a cooler and cover.
7. When it is time to serve it,  oil some water, pour in portion to be served, boil for 2 minutes, drain and its ready to serve.


15 medium size chill
10 large tomatoes
5 medium size Tatashe
 1 medium size onion
10 pieces meat( with soft bone attached to it)
 4 pieces chicken parts
1 bunch green, 1 bunch Yakuwa leaves, 0.5 cup groundnuts (raw), small pumpkin, 3 kitchen spoons palm oil, cubes seasoning and salt

    Grind pepper, tomatoes, Tatashe, half of the onion and the groundnuts together, chop the remaining onion. Wash meat, chicken and season, add half of the chopped Onion and boil till almost done( remove chicken when it is ready and set aside till when needed). Cut about 1/4 section off the pumpkin, peel off the outer skin and remove pulp from the inside.

    Rinse skin and cut the peeled pumpkin into pieces. Put the pieces in the pot containing the boiling meat and cook till soft. When soft, remove pumpkin and mash to pulp using a kitchen mortar. Pick, rinse and chop yakuwa and green leaves together. Add 1 dessertspoon salt to the leaves. Using the hands, squeeze leaves to extract as much juice as possible ( no water is added prior to or during squeezing).

    Put pot on source of heat. Pour palm oil into pot and bleach slightly. Add remaining chopped onion and fry for 2 minutes. Add pepper mixture. Add seasoning cube and some salt. Add meat and chicken and cook for 15 minutes. Add yakuwa and Green. Add mashed pumpkin. Use meat stock to rinse adhering pumpkin and pour bit into the pot. Cook for 15 minutes. Taste and adjust salt. Cook for 20 minutes.


2 medium size fresh fish
 10 kitchen spoon fresh ground tomatoes
2 kitchen spoon fresh ground chill
1.5 kitchen spoon palm oil
 1 dessertspoon tomato puree
 1 small bunch Ikoh leaves, 4-5 Twigs scent leaves, salt and seasoning cubes.

Clean the fish and cut them into sections. Pick, wash and chop scent leaves. Pick, wash and chop ikoh leaves.

    Put a frying pan on source of heat to evaporate any water in it. Put the palm oil in the frying pan and bleach till the color becomes light, test by dipping a dry metallic kitchen spoon into it and holding it up to check (be careful not to over bleach and do not leave unattended- Do not start a fire!).

    Remove frying pan from source not heat, put a pot on source of heat, pour pepper and tomatoes into the pot and cook for 15 minutes. Add the fish, Cook for 3 minutes, pour the bleached palm oil into the pot of soup. Cook for 10 mins., add seasoning cubes and salt to taste, add the chopped scent leaves, cook for 2 minutes.

    500 meat (cut into pieces), 2 cut section medium size stockfish, 10 medium size fresh chill, 3 large fresh tomatoes, 1 small onion, 3 kitchen spoon palm oil, 8 cloves, 8 peppercorns, 0.5 cup crayfish, 1 cup groundnuts ( roasted), catfish (smoked)

    Soak the stockfish in hot salted water for 1 hour, clean the groundnuts by picking out dirt, breaking the 2 segments that make each but apart and picking out the pointed tips. Dice the onion, wash the meat and stockfish, season and add diced onion. Boil till almost done. Blend the fresh chill and tomatoes together, clean dried catfish, mill groundnuts, mill cloves and peppercorns, mill crayfish.

Add palm oil to groundnuts and stir till it becomes a paste, add cleaned dried fish to boiling meat and stockfish. Cook for 19 minutes. Add ground pepper, tomatoes, cloves, peppercorns and crayfish. Cook for 29 minutes. Add groundnuts/palm oil paste, add seasoning and salt to taste.