Palm Oil & Cooking Oil
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Red palm oil is unmistakable: thick, deep orange, and unlike any other cooking oil in flavour. It is what gives banga soup, ofada stew, egusi and jollof their colour and their distinctive richness — a vegetable oil substitution changes the dish entirely.
Alongside it we stock groundnut oil for frying, coconut oil, and the everyday vegetable oils that fill out a kitchen. Look for a rich colour and a clean, characteristic aroma.