How to Use Red Palm Oil

The women are where it’s at.

It seems like the majority of the cooking-related questions I’m asked have to do with how to use the red palm oil I get from Jungle Products. I use this oil in so many things, so I always have a few recipes handy to help my family and friends wrap their brains around how to include it in their diet.

Seriously, it’s not a bashful food. This stuff is bright red, and full of intensity. It is a major source of Vitamin A, as well as the full spectrum of Vitamin E (tocopherols and tocotrienols). It has a low melting point, and a very high flash point (over 500º). It’s shelf-stable for at least a couple of years, and Jungle Products sources it from women’s co-ops in Togo and Ghana, which allows these women to contribute to their household income. I just can’t say enough about this oil, I love it.

The basic guideline for using red palm oil is to be careful to match its flavor to what you’re cooking. It has an earthy carroty flavor, and a little goes a long way. If you’re scared of taking the leap, try the roasted potato recipe below.

ROASTED RED POTATOES

Cut 8–10 red potatoes into chunks and place them on a cookie sheet. Toss in several cloves of garlic, unless you’re like my husband and garlic rocks you in a bad way. Coat with a small amount of red palm oil. Sprinkle with salt and fresh thyme, and mix around with your hands. Bake at 375º for about 15–20 minutes, or until you can spear a thick chunk easily with a fork. This will serve 4 people.

See? Not so hard.