Recipes with red palm oil

8 recipes that use red palm oil, with photos, step-by-step instructions and cook times. The quickest, Kontomire stew, takes 45 minutes. It is most often cooked with onion, scotch bonnet chilli and garlic.

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Red red

Red red is Ghanaian chop-bar comfort food, eaten at lunchtime from Kumasi to Cape Coast, and it gets its name from its two reds: the bean stew glowing with palm oil and the fried ripe plantain served alongside. Black-eyed beans simmer in a tomato and onion sauce until creamy, then a sprinkle of gari on top adds crunch. It is often made with smoked fish or momoni; this meat-free version uses smoked paprika for the same savoury edge. Chef's tip: choose plantains with mostly black skins; they fry up sweet and caramelised, the perfect partner for the salty stew.

50 minCurries

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Kontomire stew

Kontomire stew comes from the Ashanti region around Kumasi, where young cocoyam (taro) leaves are picked from farms and cooked down with palm oil, tomatoes and ground agushie (egusi) seeds. It is a thick, dark green, nutty stew eaten with boiled yam, ampesi (boiled plantain) or rice. Many families add smoked fish or salted fish; this version uses boiled eggs instead, which is also common. Spinach is the best stand-in when fresh cocoyam leaves are not available. Chef's tip: cocoyam leaves must be cooked thoroughly; under-cooked ones leave an itchy, scratchy feeling in the throat.

45 minCurries

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Ewa agoyin

In Lagos, ewa agoyin is the breakfast you buy from a woman with a big cooler of soft, mashed beans and a second pot of almost-black pepper sauce glistening with palm oil. The name points to the Agoyin, people from neighbouring Togo and Benin who made the dish famous in Lagos markets, and it is eaten with soft, chewy agege bread or fried plantain. The beans are the small, naturally sweet brown 'honey beans' (ewa oloyin), cooked until they collapse. The sauce is the star: dried chillies and onions fried slowly in palm oil until deep brown, smoky and slightly bitter-sweet. Chef's tip: don't rush the sauce; the onions need to go from soft to very dark brown slowly over a medium-low heat, which is where the smoky depth comes from.

120 minCurries

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Efo riro

Efo riro, literally 'stirred greens', is the Yoruba vegetable stew cooked in homes from Ibadan to Lagos on any ordinary weekday, and eaten with pounded yam, eba or plain rice. Leafy greens are wilted into a rich base of blended peppers fried in palm oil with iru, the pungent fermented locust beans that give the dish its savoury backbone. Most families add assorted meats, stockfish and crayfish; some keep a little smoked fish on the side for those who want it. This version leans on mushrooms, iru and a touch of smoked paprika instead. Chef's tip: squeeze the blanched greens really dry before they go into the sauce; wet spinach thins the stew and washes out the flavour.

50 minCurries

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Vegetable egusi soup

Egusi soup is cooked right across Nigeria, from Igbo kitchens in Enugu to Yoruba homes in Abeokuta, and it is the soup most people mean when they say 'swallow and soup'. Ground egusi (the protein-rich seeds of a wild melon) is fried and simmered in a pepper and palm-oil base until it forms soft, savoury curds, then finished with greens. It is eaten by hand with pounded yam, eba or fufu. The usual meats, stockfish and crayfish are left out here; mushrooms, iru and vegetable stock do the work. Chef's tip: let the egusi paste sit in the hot sauce without stirring for 5 minutes so it sets into fluffy curds before you break it up.

60 minSoups

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Koki

Koki is a dense, orange-red bean cake from the Douala and Bakweri country of Cameroon, made from skinned black-eyed beans blended with red palm oil, chilli and greens, then wrapped in banana leaves and steamed for hours. It is weekend food and market food, eaten with boiled plantain, cassava or ripe banana. It is related to Nigerian moi moi but heavier, richer with palm oil and full of cocoyam leaves or spinach. Chef's tip: warm the palm oil just until liquid before beating it in; poured in cold and solid it leaves streaks of fat instead of an even orange colour.

180 minVegetarian

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Ofe onugbu

Ofe onugbu is the soup Igbo families in Anambra and Enugu make for Sunday lunch and for visitors coming home at Christmas. Washed bitter leaf gives a gentle, pleasant bitterness, cocoyam paste thickens it, and beef, shaki (tripe), stockfish and dried fish add layer after layer of savoury flavour, all coloured by palm oil. It is eaten with pounded yam, eba or fufu, pinched up with the fingers. The mistake to avoid is using bitter leaf that hasn't been washed enough; it should taste only mildly bitter before it goes in. Chef's tip: frozen pre-washed bitter leaf from African grocers saves an hour of squeezing and rinsing.

130 minSoups

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Moamba de galinha

Moamba de galinha is the national dish of Angola, cooked in Luanda for Sunday lunch and family celebrations: chicken simmered in a deep orange sauce of palm oil (or palm-nut cream), tomato, garlic and chilli, with okra and butternut squash. It is served with funge, a smooth cassava porridge, which is dipped into the sauce. The mistake is frying red palm oil over high heat, which makes it bitter; heat it gently. Chef's tip: marinate the chicken in lemon and garlic first; the sourness balances the rich sauce.

80 minChicken

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Goes well with red palm oil