organic products grown in a sustainable habitat

Recipes with Organic Red Palm Oil

19 August 2013


Below we collected recipes we came across with. In general, there are different ways of using red palm oil, including cosmetology, pharmacy or on the kitchen. In this post, we will share some delicious recipes, which could be made with red palm oil. Red palm oil is not a very common product on the western market. That is why we want to share some tips about it. Also, you can check our previous post about the ways of using red palm oil .

There is a variety of recipes could be named, which you may find below. Please make sure ingredients you pick are organic. Particularly, it is important to pick organic red palm oil and check if it is from a sustainable source.

Recipes are listed according to the following split: Chicken, Meat, Seafood, Vegetarian, Soup and Snacks.



· 1 chicken, cut up for frying
· ½ tsp. of ground coriander
· 1 tsp sea salt
· 1 tsp. dried orange peel
· 1 tsp dried minced garlic
· ¼ cup organic Red Palm Oil

In a large cast iron or frying skillet, melt the red palm oil. Heat the red palm oil over high heat, then turn the heat to medium. In a small bowl, mix the salt and spices. Dust the chicken with the spice mixture. Place the chicken in the skillet and cover with a lid. Cook each side of the chicken until well browned and thoroughly cooked. Drain and serve with Coconut Jasmine Rice and Red Palm Oil veggies.
Serves 4-6 depending on size of the chicken


· 3 boneless, skinless chicken breasts cut into pieces
· 3 Tbsp Organic Red Palm Oil
· 2 zucchini or yellow squash, sliced
· ½ bunch broccolini or broccoli, cut into pieces
· ½ bunch red chard, cut in to pieces
· ½ tsp ground coriander
· ½ tsp dried, minced garlic
· seal salt to taste

In a large wok or skillet, heat the red palm oil over medium high, then turn the heat to medium. Add the chicken pieces to the oil along with the spices and cook for several minutes until browned. Add the zucchini and broccoli. Cook until squash is browned. Add the red chard and cover the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4


This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi. Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can pepitas, which are available in Latin American grocery stores. Sesame seeds can also be used.

· 3 Tbsp Organic Red Palm Oil
· One chicken cut into bite-sized pieces
· 2-3 onions, chopped
· 2 cups chicken broth or stock
· 2 tomatoes, or canned tomatoes, or tomato paste or tomato sauce
· 1 Cup egusi seeds (or substitute), roasted and ground
· several sprigs parsley, or similar
· water
· cayenne pepper or red pepper, black pepper, salt to taste

Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done.
As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes.
Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired.


Angola's Muamba de Galinha (Chicken Muamba) is a relation of the Moambé Stew of the Congo River region. It is made from chicken and a Red Palm Oil sauce called muamba de dendem, (dendê, dendén), similar to the Moambé sauce of the Congo region.
The basic Muamba de Galinha is made from chicken, onion, red palm oil or muamba de dendem, garlic, and okra, plus a type of Angolan hot chili pepper called gindungo.

· 1 chicken, cut into serving-sized pieces
· juice of one lemon (optional)
· 1 cup Organic Red Palm Oil
· 2-3 Onions, chopped
· 2 cloves of garlic, minced
· 1 hot chili pepper, left whole and removed after cooking (for a mild dish), or chopped, seeds removed (for a spicy hot dish)
· 3 tomatoes peeled, and cut into quarters
· 1 squash (acorn, butternut, or similar) or sweet pumpkin; seeded, peeled, and cut into bite-sized pieces or one eggplant, peeled, cut into pieces, soaked in salted water, rinsed, and drained
· 1 cup of canned palm soup base, found in traditional African markets (optional)
· 1-2 dozen small, tender okra; washed, ends removed - (the okra can be left whole or, for maximum effect, chopped into roundels)
· salt, to taste

If desired: Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chili pepper, and salt. Let it marinate for fifteen minutes to an hour.
Over high heat, bring the oil to cooking temperature in a deep skillet or a Dutch oven. Add the chicken and cook it on all sides until it is slightly browned, but not done.
Add the onion, garlic, chili pepper, and tomato. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
Add the squash or eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra. Gently simmer for a few minutes - until the okra is tender.
Salt to taste. Serve with Rice.


· 5 shallots, crushed or finely diced
· 4 cloves garlic, crushed or finely diced
· 1/2 tspn coriander powder
· 1/2 tspn cumin powder
· 1/2 tspn turmeric powder
· 1 tspn chili powder
· 1 tspn salt
· 1 tspn pepper
· 4-5 chicken drumsticks
· Organic Red Palm Oil

Combine all seasonings to form a marinade. Cover chicken with marinade and let sit for at least 2 hours. Heat oil in pan over medium setting. Deep-fry the marinated chicken and drain on paper towel. Serve hot!
* Dr. Fife Book “Palm Oil Miracle”


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