Red palm oil, palm kernel oil and refined palm oil
Two different oils come from the same fruit, which is where most of the confusion starts. Red palm oil is pressed from the pulp; left unrefined it keeps the fruit's colour, aroma and flavour, and it is semi-solid at British room temperature. Palm kernel oil is pressed from the seed inside the nut, smells and tastes strongly, and sets hard — it is used in a few West African dishes and widely in soap. Refined palm oil is pulp oil with the colour, aroma and flavour removed: pale, neutral and what most industrial frying uses. Swapping one for another does not give a slightly different result; it gives a different dish.
Why it goes solid, grainy or cloudy
Palm oil is a mixture of fats with different melting points, and a British kitchen sits below the setting point of some of them for much of the year. So the bottle separates into grains in clear oil, a pale set layer under a liquid one, or a whole bottle the texture of soft butter. None of that is spoilage and it does not mean the oil is old — if anything it is mild evidence the oil is genuinely unrefined. Smell it: set palm oil smells exactly like liquid palm oil, sweetish and slightly earthy, while rancid oil smells sharp and stale.
How to melt it safely
- Stand the closed bottle in hand-hot water in the sink for ten to twenty minutes, turning it now and then.
- Or spoon what you need into a cold pan over the lowest heat for a minute or two until it runs clear.
- Never put a plastic bottle on the hob, in the oven or in boiling water, and never microwave a sealed bottle.
How to cook with it
Unrefined red palm oil loses its colour and aroma before it visibly smokes. Warm it until it is liquid and bright, then add your onions or base. If it darkens from orange towards brown it has gone too far, and burnt palm oil turns a whole pot bitter — the most common reason a first attempt disappoints. It is what gives banga soup, egusi, efo riro, ayamase and many stews their colour and flavour. Our red palm oil guide covers bleaching it for ofada stew and how to spot a good bottle.
How to store it
Keep it sealed, in a cool, dark cupboard, away from the cooker. Repeated melting and setting does it no harm. A large tin or drum keeps well, which is why many families buy it in four-litre containers.
Where to buy red palm oil in the UK
We sell Banga Red Palm Oil in a 4-litre container — its pack lists 100% red palm oil, made in Nigeria, and declares none of the 14 UK allergens. Always check the packaging on the product you receive. It is also part of the West African Pantry Starter. For a recipe to start with, try our banga soup guide.
Frequently asked questions
Why has my palm oil gone solid?
Because a British kitchen is cooler than the setting point of some of the fats in palm oil. It is normal and harmless. Stand the closed bottle in hand-hot water for ten to twenty minutes, or warm what you need gently in a pan.
Is red palm oil the same as palm kernel oil?
No. Red palm oil is pressed from the fruit pulp and is red and semi-solid; palm kernel oil is pressed from the seed inside the nut and tastes very different. One cannot replace the other in a recipe.
Where can I buy red palm oil in the UK?
Banga Red Palm Oil is available from RegiPay Stores in a 4-litre container, with delivery across the UK.