Ayamase Bleached Palm Oil (Ofada Oil)

Ayamase Oil is the secret behind the deep, smoky richness of real Ofada stew — ready to use straight from the bottle.

What it is: This is palm oil that has been carefully bleached through controlled heating until it lightens from deep red to a golden-brown shade, mellowing its raw taste and giving it the distinctive flavour needed for "designer stew."

Why customers love it: Home cooks love it because it saves the time, smoke and mess of bleaching palm oil at home, while still delivering the authentic taste that makes Ayamase and Ofada stew so beloved.

How to use it: Use it as the frying oil base for Ayamase (designer stew), Ofada stew, native jollof rice, moi moi and beans porridge. No further bleaching needed — simply heat gently and start cooking.

A taste of home: Ayamase, also called "designer stew," is a Yoruba specialty traditionally served with Ofada rice at celebrations and Sunday lunches. The bleached oil is what gives the stew its unmistakable dark, glossy finish and signature aroma.

Storage: Store in a cool, dry place away from sunlight. The oil may thicken in cooler temperatures; simply warm gently before use.