Baku Kitchen! An independent reference of traditional food

palm oil

188 dishes.

OkpaOkpaDense steamed pudding of bambara nut flour, sold hot in leaf parcelsOlelehOlelehsteamed black-eyed-pea and palm-oil pudding wrapped in leavesOleo de palmaOleo de palmaDeep orange unrefined palm oil, the fat behind calulu and most island stewsOtoOtoMashed yam turned orange with palm oil, topped with boiled eggsPem bemPem bemJola fish stew simmered with onion, chilli and palm oilPepesupPepesupFiery fish pepper soup, weekend and celebration staplePinonPinonGari cooked in spicy red tomato broth, often with fried fishPirarucuPirarucuGiant Amazon fish, salted and dried or grilled fresh with cassavaPiri-piriPiri-piriCrushed malagueta chili in palm oil, set on the table with everythingPlantain chipsPlantain chipsgreen plantain sliced thin and fried crisp, sold in bagsPlasasPlasasgreens simmered in palm oil with smoked fish and meatPlatano asadoPlatano asadoRipe plantain roasted whole on a charcoal grill and eaten from the skinPonduPonduCassava-leaf stew with palm oil and fish or meat; ubiquitousPorc-épicPorc-épicBrush-tailed porcupine smoked then stewed in bush-mango or palm saucePotato greensPotato greenssweet-potato leaves fried with onions, peppers and meat; everyday favouritePotato leavesPotato leavesSweet potato leaves pounded and stewed in palm oil with fish and meatPoulet moambéPoulet moambéChicken stewed in moambé palm butter, with rice or chikwangueRagoût d’ignameRagoût d’ignameYam simmered with tomato, onion and modest meatRed redRed redBlack-eyed pea palm-oil stew with fried ripe plantainRice breadRice breaddense sweet loaf of rice flour and mashed bananaRiz au grasRiz au grasparty rice cooked glossy in tomato and oil with meatSaka madesuSaka madesuCassava leaves stewed with beans and palm oil, eaten with chikwangueSaka sakaSaka sakaPounded cassava leaves cooked with palm oil, peanut and smoked fishSangaSangaFresh corn mashed with huckleberry leaves and palm oilSauce arachideSauce arachideCreamy peanut sauce with chicken or beef, served over riceSauce djoumgbléSauce djoumgbléSlippery okra sauce from the west, drawn out long with palm oilSauce feuilleSauce feuillepounded potato-leaf sauce with palm oil, peanut and smoked fish, over riceSauce gomboSauce gomboSlippery okra sauce with crab or smoked fishSauce gouagouassouSauce gouagouassouGarden-egg and tomato sauce simmered with smoked fish or beefSauce kplalaSauce kplalaSlippery green leaf sauce, drawn and stretchy, poured over foutou or placaliSigaSigaOkra and djagatu aubergine stewed in red palm oil with fish or meatSombeSombePounded cassava leaves cooked long with palm oil, groundnut and smoked fishSoupou kandiaSoupou kandiaokra and palm-oil stew with fish and seafood, over riceSouroundouSouroundouRice cooked with chicken or fish, tomato, pepper and potato in one potSuperkanjaSuperkanjaokra, palm oil, fish and greens stew served over riceTataleTataleSpiced overripe-plantain pancakes

  • Odika sauce

    Meat or fish stewed with smoky wild-mango-kernel bush chocolate. Ready in 25 min prep and 1 hr 40 min cooking.…

  • Achu

    Pounded cocoyam with spicy yellow palm-oil soup, western Grassfields pride. Ready in 45 min prep and 2 hr 30 min…

  • Eru

    Shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu. Ready in 35 min prep and 1 hr…

  • Egusi soup

    Melon-seed soup with bitterleaf and assorted meats, eaten with pounded yam. Ready in 35 min prep and 1 hr 45…

  • Muamba de galinha

    Chicken stewed in red palm oil with okra and garlic; national dish. Ready in 25 min prep and 1 hr…

  • Pondu

    Cassava-leaf stew with palm oil and fish or meat; ubiquitous. Ready in 20 min prep and 1 hr 45 min…

  • Aboboe

    Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…

  • Abala

    Steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Ready in 30 min prep and 45…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Acarajé

    Bahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimp. Ready in 30 min prep and 25 min cooking. 12…