NUMBER ONE red palm oil is a cooking oil made of 100% palm oil, extracted from the pulp of the oil palm fruit (Elaeis guineensis) and produced in Guinea. Its orange-red colour and pronounced taste flavour the sauces and fried dishes of West and Central Africa. 500 ml bottle.
What is red palm oil?
Red palm oil is obtained by pressing the pulp (the mesocarp) of the oil palm fruit, which gives it its characteristic orange-red colour. It differs from palm kernel oil, extracted from the kernel of the same fruit, which is lighter in colour and has a different taste. Rich in saturated fatty acids, it is semi-solid at room temperature, with a melting point between 35 and 42 °C: it is therefore normal for it to solidify or turn cloudy in a cool cupboard, and it only needs gentle warming to become liquid again.
How to use it?
It is gently heated at the start of cooking to release its colour and taste. It is used in particular to prepare:
- Sauce graine and sauce arachide, served with rice
- Riz jollof and riz gras
- Simmered fish and meat dishes
- Marinades and fried plantain
A few spoonfuls are enough to colour and flavour a whole dish. The red palm oil guide covers its use in detail on the blog, along with the Congolese moambe recipe (chicken in palm nut sauce).
What to pair it with?
With TROFAI sauce graine, a palm nut concentrate that completes the preparation of simmered sauces. The other palm oils in the catalogue are gathered in the palm oil and sauce graine collection. In the same range: MAMA FUTA red palm oil.
Product information
- Brand: NUMBER ONE (distributed by Tai Yat)
- Contents: 500 ml
- Ingredients: 100% palm oil
- Allergens: none of the 14 regulatory allergens: the product is made of 100% palm oil
- Origin: Guinea
- Average nutritional values per 100 g: energy 3586 kJ / 875 kcal, fat 98.9 g of which saturates 48.5 g, carbohydrate 0 g of which sugars 0 g, protein 0 g, salt 0 g
- Storage: away from light and heat, bottle tightly closed
