Description

Red Palm Oil is a cornerstone of West African cooking, prized for its rich color, distinctive nutty flavor, and natural richness. This big size is ideal for households that cook often or in larger batches.

It’s essential to dishes like Banga Soup, Efo Riro, Ofe Owerri, and traditional Jollof Rice, giving them their signature color and depth of flavor.

Palm oil can be used raw for garnishing or bleached (heated) first for soups that call for a lighter color.

Recipe tip: For soups like Banga, heat the oil gently first to soften its raw flavor before adding other ingredients.