Description
Ayamase oil is palm oil bleached to a pale, clear colour — the essential base for traditional Nigerian Ayamase stew, also known as Ofada stew or Designer stew. Its lighter colour and milder taste compared to standard red palm oil make it the right choice wherever your recipe calls for bleached palm oil.
Key features:
– 2 L bottle — ideal for households who cook Ayamase or Ofada stew regularly
– Bleached palm oil: lighter in colour and milder in taste than unbleached red palm oil
– Delivered across the UK
How to use:
Use as the fat base for Ayamase (Ofada) stew with assorted meats and peppers. Bleached palm oil also works well in other Nigerian dishes and soups that call for a lighter-coloured oil.
Additional information
| Weight | N/A |
|---|---|
| Size | 1L, 2L |


















