Palm oil
Also known as: red palm oil
Regions used
West Africa, Central Africa
Flavour profile
Earthy, nutty, slightly smoky; rich red colour
Availability
African and Asian grocers; health-food stores (as red palm oil).
Potential Allergens
Important guidance for safe cooking and eating.
Allergen information is provided as general guidance only. Always check product labels and packaging, as ingredients and manufacturing processes may vary.
Common uses
Used for frying and as a flavour base in soups, stews and rice dishes across West and Central Africa.
Substitutes
Coconut oil
Acceptable AlternativeMedium
Use: Use the same amount
Adds richness but a sweeter, different aroma.
⚠ Flavour will differ from the traditional dish
Refined red palm oil
Closest MatchVery High
Use: Use the same amount
The same oil, often sold in health-food stores as sustainable red palm oil.
Neutral oil + smoked paprika + pinch of sugar
Good AlternativeMedium
Use: Use the same amount of oil, plus ½ tsp smoked paprika and a pinch of sugar
Adjustments: Adjust colour with the paprika
Mimics the reddish colour and smoky notes, but lacks the distinct palm flavour.
⚠ Flavour will differ from the traditional dish