One litre of red palm oil, the ingredient that gives Nigerian and West African cooking its colour and its unmistakable flavour. Deep orange red and thick at room temperature, it is what stews, egusi, ogbono, banga and beans are built on.
Use it as the cooking oil for those dishes, bleaching it first only when a recipe specifically asks for it. Store it somewhere cool and dark, where it may thicken naturally without any harm to the oil.
Order pantry staples online from Jollof Bistro for delivery across Kigali or pickup in Remera.
