Nigerian palm oil is a staple ingredient in many African cuisines, known for its rich, robust flavor and vibrant reddish-orange color. It is derived from the fruit of the oil palm tree and is prized for its high content of beta-carotene, which is a precursor of vitamin A, and other antioxidants.
Primarily used in cooking, palm oil adds a distinctive taste and depth to various traditional dishes such as soups, stews, and sauces.