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💭 Why you’ll love this recipe
Instant Pot version of a fan-favorite West African dish. If you’re looking for the traditional stove top version, check out Vegan Nigerian Jollof Super simple and great to make-ahead in batches! This recipe takes about 30 minutes and it’s so great to have on hand during the week. Customize to your spice tolerance. Jollof is a bit on the spicier side, but you can reduce or take the habaneros out to adjust to your taste. Don’t forget to pair with a delicious Efo Riro (Nigerian spinach stew!)
📋 Ingredients and notes
You’ll need red peppers, tomatoes, habanero peppers, onions, vegetable oil, tomato paste, vegetarian bouillon, curry powder, thyme, long grain rice, vegetable broth, bay leaf and salt.
Notes and Variations
Adjusting to spice tolerance. Habaneros give this recipe a nice kick. If you want something more subtle, reduce or remove them. If you want a savory rice recipe that’s low on heat, you can check out my Jeera Rice or Quick Fried Rice recipes!Use of palm oil versus vegetable oil. Traditional Jollof uses red palm oil (palm fruit oil, not the palm kernel oil frequently associated with mass deforestation!) I use vegetable or avocado oil instead but you can totally use palm oil too. Bouillon and curry powder. Vegetable bouillon provides a hearty depth to the dish, but you can omit and just use curry powder in a pinch.
📖 How to make Instant Pot Jollof
Note: Some of the sauce will likely settle at the top, this is totally normal! Just give it a good stir and enjoy.
🍴 Serving and storage suggestions
You can save this Instant Pot Jollof rice in an airtight container in the fridge for a couple of days after you make it. I don’t recommend freezing this dish. Instead, I suggest freezing the base (African pepper sauce) and then thawing it as and when you need to make Jollof.
If you like this recipe, check out my other African recipes:
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📖 Recipe
