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Ingredient of the week: Red palm oil

Food - By Wambui Kuria | January 24th 2021 at 09:14:34 GMT +0300
Red palm oil has a bold, vegetal, rich and smoky paprika-like flavour (Photo: Shutterstock)

Red palm oil is produced from pulp of the fruit of the African oil palm (Elaeis guineensis). In its unprocessed state, the oil has an intense deep red colour because of its abundant carotene content.

It has a bold, vegetal, rich and smoky paprika-like flavour that enhances spicy foods and is widely used in Africa, India, Southeast Asia and Indonesia.

It is perfect for adding flavour to stews, soups sautés and stir fries. It is also an amazing base for curries and ethnic dishes.

The benefits of red palm oil include slowing progression of heart disease. It boosts brain health, improves hair and skin health, enhances Vitamin A status, reduces oxidative stress, helps prevent cell damage and reduces cholesterol levels.

Tip: Once the container is opened, red palm oil is best refrigerated or stored in a cool, dark place for a longer shelf life. Simple recipe: Cut cauliflower, button mushrooms, broccoli, coloured peppers, brussel sprouts and courgette it into bite-sized pieces then toss with red palm oil and season with salt and pepper. Bake for about 15/20 minutes at medium-low heat.

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