Welcome to the Celtnet Oil Palm Information and Recipes Home Page

Welcome to Celtnet's Oil Palm Recipes Page — The African Oil Palm is the source of a number of different oils, including red palm oil, which is an important cooking ingredient and flavouring in West African cuisines.

Here you will find information about the tamarillo plant and the uses of it's fruit, as well as seeing the web's largest collection of tamarillo-based recipes.

Information on the Oil Palm Plant
African Oil Palm

The African Oil Palm Elaeis guineensis originates in Guinea, but is now naturalized throughout West Africa. It is a tall monocotyledonous flowering plant that's a member of the Arecaceae (Palm) family. Typically it will grow to 20m in height and bears long pinnate leaves at its crown, each between 3–5m in length. Flowers are produced in dense clusters, with each individual flower being small and bearing three sepals and three petals. The fruit is reddish and shiny (about the size of a Brazil nut) and develops in large bunches (which can weigh up to 30kg in total). The fruit takes five to six months to mature from pollination to maturity; it comprises an oily, fleshy outer layer (the pericarp), with a single whitish seed (kernel), which is also rich in oil. Both the pulp and seeds produce oil, with 22 kilograms of palm oil and 1.6 kilograms of palm kernel oil typically being extracted for each 100kg of fruit.

The image, left shows mature palm trees (left) along with a single fruit cluster (right, top) and a collection of isolated fruit as they are sold in markets (bottom, right). The isolated fruit are used to produce culinary red oil (described below).

The tree is highly productive and can yield as much as 7,250 litres per hectare per year; which has made this tree the primary source of vegetable oil in many tropical countries. The pericarp oil is mainly used for cooking and the kernel oil is used for processed foods and cosmetics.

In West Africa, however, kernel oil is produced by hand. The fruit is often sold in markets (this being the whole fruit) and is boiled in water until the water part evaporates. The residue is then pressed to extract a reddish-orange oil known as 'red palm oil'. This is a very important part of West African cookery that's used more as a flavouring than a cooking oil (it can be bought in just about any market). It is also used as a condiment poured over simple meals such as fried fish and boiled rice.

The flavour is rich and interesting and certainly lifts the flavour of just about any meal.


Oil Palm-based Recipes

Alphabetical list of oil palm-based recipes follow (limited to 100 recipes per page). There are 211 recipes in total:



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Nkontommire
(Palaver 'Sauce')
     Origin: West Africa
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Eeyo Soup
(Jute Leaf Soup)
     Origin: Nigeria
Aadun
     Origin: Nigeria
Beef with Calabash Nutmegs
     Origin: Nigeria
Efere Usung Udia
     Origin: Nigeria
Abacha
(Nigerian Cassava Salad)
     Origin: Nigeria
Black-eyed Beans and Plantains in Palm Oil
     Origin: Nigeria
Efo
(Vegetable Soup)
     Origin: Nigeria
Abacha Ncha
(Dried Cassava with Garden Eggs)
     Origin: Nigeria
Boeuf aux Chocolat Gabonnaise
(Beef with Gabon Chocolate)
     Origin: Gabon
Efo-riro
(Vegetable Stew)
     Origin: Nigeria
Abak
(Palm Nut Soup)
     Origin: Nigeria
Boeuf aux Feuilles de Manioc
(Beef with Cassava Leaves)
     Origin: Congo
Eggs with Efo
(Vegetable Soup with Eggs)
     Origin: Nigeria
Abak Atama Soup
     Origin: Nigeria
Boeuf aux Mangues Sauvages
(Beef in Ogbono Sauce)
     Origin: Central Africa
Eka Oka
(Corn Fritters)
     Origin: Nigeria
Abala
     Origin: Nigeria
Boiled Pork
     Origin: Sao Tome
Ekoki
     Origin: Cameroon
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Borokhé
     Origin: Mali
Ekpang Nkukwo
     Origin: Nigeria
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Boulets de Poulet avec Sauce Rouge
(Chicken Meatballs with Red Sauce)
     Origin: Benin
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce)
     Origin: Nigeria
Adun
     Origin: Nigeria
Burundian Beef and Greens in Peanut Sauce
     Origin: Burundi
Ewa Adalu
     Origin: Nigeria
Afang Soup
     Origin: Nigeria
Calalu
     Origin: Benin
Ewa Agoyin
     Origin: Nigeria
Ago Glain
     Origin: Benin
Calulu Carne Seca
(Dried Meat Calulu)
     Origin: Angola
Ewa II
     Origin: Nigeria
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Calulu de Cabara
(Goat Meat Calulu)
     Origin: Angola
Ewa-Ebe
     Origin: Nigeria
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Calulu de Camarão
(Prawn Calulu)
     Origin: Angola
Farofa Amarela
     Origin: Brazil
Akara Awon
(Black-eyed Pea Fritters with Okra)
     Origin: Congo
Calulu de Peixe
(Fish Calulu)
     Origin: Angola
Feuille de Manioc
(Central African Cassava Leaves)
     Origin: Central Africa
Akoumain Salé
(Salted Akoumain)
     Origin: Cote dIvoire
Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
Fish and Greens
     Origin: Central Africa
Akpessi de Bananes
(Plantain Akpessi)
     Origin: Cote dIvoire
Caruru do Par
(Prawn and Okra Starter)
     Origin: Brazil
Fresh Fish Stew with Tomatoes
     Origin: Nigeria
Akume with Ademe Sauce
     Origin: Togo
Cassava Leaf Soup
     Origin: Liberia
Fried Ata Sauce
     Origin: Nigeria
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Cassava Soup
     Origin: Liberia
Fried Fish in Peanut Sauce
     Origin: Cameroon
Aloco
     Origin: Cote dIvoire
Chévre aux Feuilles de Manioc
(Goat Meat with Cassava Leaves)
     Origin: Congo
Fried Ribwort Plantain Sauce
     Origin: African Fusion
Aloco avec Tilapia
(Tilapia with Plantain Chips and Tomato Sauce)
     Origin: Cote dIvoire
Cocoyam Pottage
     Origin: Nigeria
Galo Soup
     Origin: Liberia
Aloko
     Origin: Cote dIvoire
Collards and Cabbage
     Origin: Liberia
Gari aux Crevettes
(Prawns with Gari)
     Origin: Cameroon
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Country Chop
     Origin: Liberia
Gbegiri
(Bean Stew)
     Origin: Nigeria
Angolan Feijoada
     Origin: Angola
Coupé Coupé Gabonnaise
     Origin: Gabon
Gbure Soup
(Waterleaf Soup)
     Origin: Nigeria
Apon Soup
(Ogbono Soup)
     Origin: Nigeria
Cowpea Stew
     Origin: Ghana
Ghanaian Fresh Fish Stew
     Origin: Ghana
Asaro II
(Yam Porridge)
     Origin: Nigeria
Curried Rice with Beef
     Origin: Ghana
Goat and Cassava Leaf Soup
     Origin: Liberia
Ata Dindin
     Origin: Ghana
Dahomey Fish Stew
     Origin: Benin
Green Stew
     Origin: Nigeria
Bananas with Split Green Peas
     Origin: Rwanda
Dried Cassava Leaf Soup
     Origin: Liberia
Guinean Fish Grill with Three Sauces
     Origin: Equatorial Guinea
Banga Soup
     Origin: Nigeria
Dry Rice and Fish
     Origin: Liberia
Guinean Spinach Sauce
     Origin: Equatorial Guinea
Banga Soup with Bitterleaf
(Palm Nut Soup with Bitterleaf)
     Origin: British
Dundu
     Origin: Nigeria
Huitres Azi Dessi
(Fried Oysters with Chilli, Smoked Prawns and Peanut Sauce)
     Origin: Togo
Bean Soup
     Origin: Liberia
Dundun Oniyeri
(Fried Yam)
     Origin: Nigeria
Igbo MoinMoin
     Origin: Nigeria
Beans and Bananas
     Origin: Burundi
Edikang Ikong Soup
     Origin: Nigeria
Ikokore
     Origin: Nigeria
Beans Gravy
     Origin: Liberia
Editan Soup
     Origin: Nigeria
Beef and Cassava Leaf Soup
     Origin: Liberia
Editan Soup II
     Origin: Nigeria

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