Let’s Talk Red Palm Oil (Over Tea)
So, I have to tell you about this bottle of red palm oil I picked up at a little specialty food store. I wasn’t even looking for it—it just kind of called to me from the shelf. You know that feeling when something feels like it’s meant for you? Yeah, that.
When I brought it home, I wasn’t totally sure how I’d use it. But the first time I scooped some out—this deep, golden-red oil, almost glowing—I thought, okay, there’s something special here.
A Little Ancient Wisdom
Red palm oil has been used for thousands of years, especially in West African kitchens and traditions. It’s known for its bright, fiery color (thanks to natural carotenoids, the same compounds that give carrots and sweet potatoes their orange glow) and for being rich in vitamin E and other antioxidants.
Across cultures, it’s been stirred into stews, given to new mothers for strength, and even used in beauty rituals for skin and hair. People have long associated it with vitality, nourishment, and grounding—like a bridge between earth and sun, captured in oil form.
The Taste + Feel
This isn’t your neutral “background” oil. Red palm oil has personality—earthy, warm, a little nutty. It adds depth, color, and this comforting richness that feels more ancestral kitchen than modern pantry.
Old Roots, Modern Kitchens
I love that something so ancient can slip right into our everyday cooking. Ancient Egyptians valued it. West African families still lean on it daily. And here we are, discovering it anew.
It makes me think—maybe part of our nourishment is remembering. Remembering what has fed us for centuries.
The Sustainability Piece
I know palm oil has a reputation. The industrial kind can cause real harm—deforestation, habitat loss, you name it. But small-batch red palm oil is a different story. It’s often harvested traditionally, from small farms, and you can feel the difference when you taste it.
Look for “single origin,” “unrefined,” or RSPO certification if you want peace of mind. My jar came from Togo, and it feels alive—deep red, sometimes with natural white speckles when cool, glowing smooth when warm. Pure, real, unrefined.
How I’ve Been Using It
Here’s what I’ve been doing with it:
✨ Cooking ground beef/turkey, chicken, etc.
✨ Tossing roasted sweet potatoes in it—the color is unreal
✨ Adding a swirl into rice for that golden glow
✨ Mixing with garlic and herbs for a quick drizzle
✨ Stirring a spoonful into soups and stews (instant richness)
It’s the kind of oil that makes you want to cook slow, savor deep, and honor your food.
A Nourishing Recipe to Try
Since red palm oil has such a history of being used to comfort and strengthen, especially for new mothers, I wanted to share a recipe that feels like a warm hug in a bowl. It’s perfect after childbirth, during seasonal transitions, or anytime your body is craving grounding, vibrant nourishment.
And if you’re like me and love to keep recipes for later—this one’s definitely worth pinning or saving. 🧡
🌿 Golden Root Healing Stew (with Chicken)
Ingredients
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2 Tbsp red palm oil
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1 onion, chopped
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2 cloves garlic, minced
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1-inch fresh ginger, grated
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1 tsp turmeric
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2 sweet potatoes, cubed
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2 carrots, sliced
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1 cup red lentils (rinsed)
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6 cups chicken broth (or vegetable broth)
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1 ½–2 lbs chicken (bone-in thighs or drumsticks work beautifully)
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Grey Celtic sea salt + black pepper to taste
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Fresh herbs (cilantro, parsley, or basil) for garnish
Directions
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Warm palm oil in a heavy pot until melted into a golden pool.
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Add onion, garlic, and ginger. Sauté until fragrant.
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Stir in turmeric, sweet potatoes, and carrots. Cook for 3–4 minutes.
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Nestle in the chicken pieces. Add lentils + broth. Bring to a boil, then reduce to a simmer.
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Simmer 35–40 minutes, until chicken is tender and lentils are soft.
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Season with salt + pepper. Garnish with fresh herbs before serving.
Variations
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Beef: Swap the chicken for ~2 lbs beef stew cuts. Brown them in the palm oil before adding veggies, then simmer 60–75 minutes (beef takes longer to tenderize).
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Ancestral roots: In West Africa, goat or smoked fish would often be used in a palm oil stew. If you’re feeling adventurous—or want to really lean into tradition—those are beautiful options, too.
This stew is grounding, restorative, and full of color—the kind of food that feels like it’s loving you back.
One Last Sip
Red palm oil isn’t just an ingredient. It’s a thread through history, culture, and nourishment. It’s been treasured for centuries for its richness and vitality—and when we cook with it, we get to be part of that lineage.
If you’ve never tried it before, consider this your nudge. Start with this Golden Root Healing Stew. Pin it, save it, share it. And let me know if you try it—I’d love to hear how it nourishes you.
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