Palm Oil – Unrefined Red Palm Oil for African Cooking

Palm Oil

Unrefined red palm oil, thick and deep orange, with the colour and aroma left in. Mmanu nri in Igbo, epo pupa in Yoruba.

This is not the pale, deodorised palm oil that turns up in industrial food. This is the real thing, and the difference is immediately visible in the pot.

It will be solid, and that is fine

Real palm oil sets firm below about 24C. If your bottle arrives thick or grainy, nothing is wrong. Stand it in warm water for a few minutes and it melts back to liquid. Oil that stays runny in a cold kitchen has usually been refined.

How to use it

• Bleaching. For ofada sauce and ayamase, heat it until it smokes and darkens. Open every window first. This is not a mistake, it is the recipe.
• Straight. For egusi, ogbono, banga, bitterleaf and most soups, heat gently and build your pepper base in it.
• Emulsified. Whisk with strained akanwu water for abacha, nkwobi and isi ewu until it thickens and turns bright yellow.
• Raw. Spooned over ukwa, yam or boiled beans.

Taste

Rich, faintly sweet, slightly grassy, with a distinctive aroma that fills the house. Nothing substitutes for it.

Product details

• Also known as: red palm oil, mmanu nri, epo pupa, zomi
• Type: Unrefined, no additives, no dyes
• Sizes: 16oz, 32oz, 65oz
• Storage: Cool, dark cupboard. Long shelf life.

Shipped from Nexxtmart to anywhere in the United States.