Palm Oil
Elaeis guineensis
LiquidEssence
Red-gold and richly flavored, unrefined palm oil is the cooking fat of West Africa and Brazil. Its distinctive color and nutty depth define dishes from jollof rice to moqueca.
Where It's Used
Used across 15+ cuisines worldwide
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Recipes Using Palm Oil
Abacha
Nigerian
Achu Soup
Cameroonian
Adémé Dessi
Togolese
Agushi Stew
Ghanaian
Akoume Fetri Dessi
Togolese
Akume
Togolese
Alloco
Ivorian
Amiwo
Beninese
Ampesi
Ghanaian
Angulá Assada
Sao Tomean
Arroz con Pollo
Equatorial Guinean
Arroz de Cabidela
Guinea-Bissauan
Arroz de Coco
Sao Tomean
Arroz de Marisco
Angolan
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Atassi
Beninese
Attiéké
Burkinabe
Baguitche
Guinea-Bissauan
Banana Pão
Sao Tomean
Banane Malaxée
Gabonese
Beans and Plantain
Liberian
Bokoko
Central African
Bouillon de Legumes
Congolese (Republic)
Cabidela de Galinha
Angolan
Cachupa Santomense
Sao Tomean