Red Palm Oil

Red palm oil gives West and Central African stews their warm orange colour and savoury, almost earthy backbone. Unrefined and deep red, it carries a mild, carrot-like richness quite unlike neutral oils, and a knob melted into a tomato base lends body and depth you cannot fake. Warm it gently rather than scorching it, as high heat dulls both colour and flavour. If you cannot source it, a neutral oil with a little extra tomato or a small knob of butter stands in honestly – the dish reads lighter but still true.