Fast foods are loved by Nigerians, especially the ones that can be prepared under ten minutes and Pasta(or spaghetti as they are popularly known) the slippery noodle-like recipe with a worm look is one of such. Pastas are much loved by children and adults alike, they are tasty, nourishing and easy to prepare especially where stew or sauce is readily available.
Spaghettis or pastas are essentially, long, thinned dried sticks made from durum, in Nigeria they are usually packed in their hundreds in labeled waterproof satchet-like packs. The cooking process is just the same as rice, only that they soften more quickly than rice when cooked. They can be prepared jollof or eaten with tomato source or stew.
The increasing popularity of spaghetti has led to the introduction of various brands including: golden penny pasta, DANGOTE slim pasta, Spaghettini and the relatively new power pasta. In this post, we’ll be taking a look at the first two brands previously mentioned, ie Golden Penny spaghetti and DANGOTE spaghetti.
GOLDEN PENNY SPAGHETTI
Golden penny spaghetti brand has been in the market long before DANGOTE and it is unarguably the best and most prominent brand. Golden penny spaghetti is long thin dried cylindrical pasta made from durum. It cooks quickly (about 10 minutes) and blends with sauce or stew. It can also be enjoyed as jollof or fried. Its so different from its rival brand DANGOTE spaghetti as it doesn’t get soggy(over done).
Dangote spaghetti isn’t such a bad product in the pot, except for the fact that its strands have this rather annoying way of sticking together like 5 & 6 forming this soggy, rather messy mixture. It also doesn’t absorb oil well. I know this from the few ocassions I took the risk of trying it as jollof , I felt like I had wasted all of my precious cooking oil. The oil just shifted to one side of the pot, while the spaghetti absorbed the water and stayed on the opposite side.
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In terms of taste, Golden penny spaghetti rates higher than dangote. In fact power spaghetti rates higher than dangote in this aspect. And I think this is partly due to the fact that dangote doesn’t absorb ingredients as well as it should. Most times before the ingredients are added(for jollof) the pasta is already overdone and burning. Another reason could be the pronounced taste of durum(or whatever it is that gives it that starchy taste). Its just so much that even after parboiling its starchy taste remains strong.
All the same , these problems of DANGOTE spaghetti ncan be handled very easily, you just have to be conscious of the particular brand of spaghetti you are cooking. If it’s dangote spaghetti, then make sure you don’t boil it for too long, as this will increase the chances of getting it mashed up and overdone. A good way to do this is by comparing the time it takes for golden penny to cook properly and reduce the time by half for dangote. It may still get soggy, but not as much as when parboiled for too long.
As for the strong taste of the starch in dangote spaghetti, thisbcan be reduced drasticaly by ensuring you parboil the spaghetti, and rinse several times with fresh water before finishing up. Remember if its dangote brand, perboil lightly amd wash thoroughly. This should help flush out a greater percentage of the starch giving your meal a more appetizing taste. Consistent stirring will also help blend your ingredients with your pasta.
Both brands are very good brands and can be enjoyed in their own unique way, also remember that the opinions raised here are just opinions, and do not apply to everyone. Golden penny spaghetti and dangote spaghetti are readily available in shops and supermarkets around Nigeria at very affordable prices ranging from N200-N240. You can also buy online on Konga or Jumia market.
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