food : jollof rice

I had been wanting to try this for awhile after my wife suggested it. Eventually I ordered some appropriate curry powder and got to it. In the end it was too spicy for my wife and daughter. I tried making a less spicy batch, but it wasn't as good. So I tend to make a batch every week or so and gnosh on it as an extra snack. I have also experimented, unsuccessfully, with adding vegan meat substitutes to the dish; I like it best without them.

I imagine that my version of this is not particularly authentic, but it still tastes pretty good!



  1. Use a blender/mixi-jar to blend/puree the bell pepper, serano, rough chopped onion (saving the sliced one for later), and tomatoes. Set aside.
  2. Break up the bouillon cube into a cup/bowl with the water. Microwave for 1.5 minutes and stir (move forward with other things while this is happening).
  3. Turn on the instant pot to sautee mode. Add the oil once it is hot.
  4. Add the sliced onion. Cook until starting to turn golden/brown a bit.
  5. Add curry powder, stir and cook until mixed with the onions well; approx 1 minute.
  6. Add the rice, thyme, and salt. Stir. Expect some sticking to the bottom of the pot.
  7. Pour the puree from the blender over everything and stir.
  8. Pour in the water/bouillon mixture. Stire and scrape the bottom to remove stuck bits.
  9. Turn off sautee mode. Put on the instant pot lid. Turn on rice mode and let cook until done.
  10. Fluff the rice. If using the coconut oil, add it here and stir.
  11. Eat!