Premium Nigerian Red Palm Oil

Nothing brings a Nigerian kitchen to life quite like the deep amber glow of real red palm oil.

What it is: Nigerian Red Oil, known locally as "epo pupa," is unrefined palm oil pressed from the fruit of the oil palm. It keeps its natural colour, aroma and thick body, unlike the pale refined oils found on most supermarket shelves.

Why customers love it: Customers reach for it because it delivers the authentic base note that no substitute oil can copy — that signature red hue and earthy, slightly smoky flavour that defines classic Nigerian cooking.

How to use it: Use it as the cooking base for egusi soup, banga soup, ofada stew, jollof rice, beans porridge (ewa agoyin) and moi moi. A tablespoon or two is usually enough to transform a dish.

A taste of home: For generations, red oil has been the starting point of Sunday soup pots across Nigeria, carried from village compounds to diaspora kitchens in London, Toronto and Houston. Having a bottle on the shelf is, for many, a direct link back home.

Storage: Store in a cool, dry place away from direct sunlight. The oil may thicken or turn cloudy in cold weather — this is completely normal and it returns to liquid at room temperature or with gentle warming.