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 or rosemary, 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.
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