Red palm oil (dende oil)

red palm oil · azeite de dendê

Flavor and role

Red-orange oil pressed from oil palm fruit, with an earthy flavor and gentle sweetness. Gives West African and Brazilian Bahian dishes their color and taste.

Smoke point

220℃

Typical dishes and uses

Nigerian egusi soup, Ghanaian stew, Brazilian moqueca, jollof rice variations

Substitutes

Vegetable oil with a little paprika gives a similar color but does not replace the flavor.

Storage

Semi-solid at room temperature; keep in a dark place and use within 6 months to 1 year of opening.

Main countries

Nigeria · Ghana · Brazil

Used in this book

Bobó de CamarãoEfo RiroEgusi SoupKontomire StewMoqueca baianaRed-Red (Ghanaian Bean Stew with Fried Plantain)Bobó de Camarão with Shell Stock and Seared ShrimpCassava Gnocchi with Bobó Shrimp Sauce (Brazilian × Italian)Bobó Shrimp Escondidinho GratinBeef Shin Efo Riro with Prawns, Smoked Fish and Two GreensEfo Riro Shakshuka with Baked Eggs (Nigerian × North African)Efo Riro Cheese Toastie with Smoked FishSeared Beef and Smoked Fish Egusi with Scent LeafKoobi Kontomire Stew with AmpesiKontomire Saag Paneer (Ghanaian × Indian)Moi Moi Elemi Meje (Banana-Leaf Moi Moi with Smoked Mackerel, Prawns and Egg)Fish and prawn moqueca with pirãoThai red curry moqueca with lemongrassShrimp moqueca rice bowl with dendê farofaSmoked Mackerel Red-Red with Kelewele-Spiced PlantainRed-Red Shakshuka with Crispy Plantain (Ghanaian x North African)Red-Red Black-Eyed Bean Hummus with Plantain Chips

Updated 2026-10-10