The Complete Guide to Cooking with Palm Oil

Red palm oil is arguably the most important ingredient in Nigerian cuisine. Its rich colour, distinctive flavour, and versatility make it essential for dozens of traditional dishes.

What is Palm Oil?

Palm oil (also called zomi or epo pupa) is extracted from the fruit of the oil palm tree. The unrefined version has a deep red-orange colour from its high beta-carotene content.

Best Dishes for Palm Oil

Jollof Rice

The foundation of great jollof starts with properly heated palm oil. Heat the oil until it becomes clear, then add your tomato base.

Beans Porridge

Palm oil gives beans porridge its signature colour and richness. Add it while the beans are cooking for maximum flavour absorption.

Egusi Soup

Whether you fry your egusi first or cook it directly, palm oil is non-negotiable for authentic taste.

Banga Soup

Palm fruit concentrate combined with palm oil creates the rich, creamy base for this Delta State speciality.

Tips for Using Palm Oil

1. Bleaching: For some dishes, heat palm oil until it clears (becomes less red). This gives a milder flavour.
2. Temperature: Don't overheat palm oil — it can become bitter if burned.
3. Storage: Keep in a cool, dark place. It solidifies in cold weather but returns to liquid at room temperature.
4. Quality: Look for unrefined, naturally processed palm oil for the best flavour and nutritional value.

At Sheyimerry, we stock premium Nigerian palm oil that's been naturally processed for the best taste and colour.