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: Egusi Soup Moqueca baiana Seared Beef and Smoked Fish Egusi with Scent Leaf Fish and prawn moqueca with pirão Thai red curry moqueca with lemongrass Shrimp moqueca rice bowl with dendê farofa

Updated 2026-10-10