Typically used in the African cuisine for frying various ingredients. Palm oil has a savoury, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
Typically used in the African cuisine for frying various ingredients. Palm oil has a savoury, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
Typically used in the African cuisine for frying various ingredients. Palm oil has a savoury, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
Typically used in the African cuisine for frying various ingredients. Palm oil has a savoury, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
A must in West African cuisine for baking different ingredients. Palm oil has a savory, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
A must in West African cuisine for baking different ingredients. Palm oil has a savory, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
A must in West African cuisine for baking different ingredients. Palm oil has a savory, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
A must in West African cuisine for baking different ingredients. Palm oil has a savory, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.
A must in West African cuisine for baking different ingredients. Palm oil has a savory, earthy taste and imparts this flavour to the dish. Due to the high content of ß-carotene, the oil is naturally red in colour.