Bleached palm oil is commonly used in the preparation of various dishes, particularly in West African cuisine.
It's a recurring ingredient for:
- Ayamase stew: A popular Nigerian stew known for its distinct flavor and use of green peppers.
- Fried stew: A versatile stew that can be paired with rice, yam, or plantains.
- Vegetable soup: Used as a base and adds richness to various vegetable soups.
Bleaching palm oil removes its natural red color and some of its flavor. It's important to note that while bleached palm oil is used in cooking, unbleached (red) palm oil is often preferred for its higher nutritional value and distinct taste.
