Description

Palm oil that has been carefully heat-treated to ‘bleach’, turning it from a deep red to a pale, golden-honey color. This process mellows the flavor and is an essential step for the signature deep, bold taste of Ofada (Ayamase) stew.

• Key Features

  • Pale golden to honey-brown color

  • Milder flavor compared to raw red palm oil

  • The key ingredient for authentic Ofada (Ayamase) stew