Bleached Palm Oil — 1 Litre

Bleaching palm oil is one of the most dreaded steps in Nigerian cooking. The smoke, the heat, the waiting — it can fill your kitchen and take 20-30 minutes of careful attention. We do it for you. Our palm oil is already fully bleached and clarified, with all the impurities removed, leaving you with clean, golden, ready-to-use oil.

Bleached palm oil is essential for specific Nigerian delicacies where the distinctive taste and aroma of bleached oil is the whole point — you simply cannot substitute it with regular red palm oil for these dishes.

When to Use Bleached Palm Oil:

·Ayamase (Ofada stew) — the iconic green pepper stew that requires bleached oil for its signature smoky, rich flavour

·Ofada stew — the classic accompaniment to Ofada rice, impossible to make authentically without bleached oil

·Obe ata (pepper stew) — some regional versions specifically call for bleached oil

·Certain varieties of efo riro (spinach stew) where a lighter oil base is preferred

·Ofe onugbu (bitter leaf soup) in some Igbo preparations

How to Use:

Simply open and pour directly into your hot pot — no heating, no skimming, no smoke. Your bleached oil is ready to go.