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PdfBlend the tomatoes, bell pepper, onion, scotch bonnet, garlic and ginger until smooth. Pour into a pot and then boil uncovered for 10-15 minutes, until some of the water evaporates.
Add the vegetable oil to a clean pot and fry the tomato paste for 3-5 minutes. Pour in the cooked pepper mixture, stir, and allow it to simmer for 10-15 minutes, stirring occasionally. For that deeper Nigerian jollof flavour, let the sauce fry properly until the oil begins to show on top.
Add the curry powder, thyme, nutmeg and allspice, and season to taste. Pour in the stock (or about 125ml water) and simmer for another 5-10 minutes, until the sauce becomes thick and glossy. It can go a couple of minutes longer for a deeper, smoky flavour. Taste and season with salt and pepper as needed.
Meanwhile, cook the spaghetti for a few minutes less than packet instructions, then drain. Add the spaghetti to the sauce and cook until the spaghetti is done.