The foundation of West African cooking and one of its most powerful healing foods. Palm nut is not just an ingredient it is a cultural identity.
A piece of history
The oil palm tree has been cultivated in West Africa for at least 5000 years making it one of the oldest agricultural crops on the continent. Palm nut soup is one of the most ancient dishes in Ghanaian and Nigerian cooking and it was always more than just food. Traditional healers used palm kernel oil to treat skin conditions, joint pain and hair loss. Mothers rubbed it on newborn babies to protect and nourish their skin. It was used as a lamp oil, a cooking fat, a medicine and a beauty treatment all at once. Every part of the palm was used, the fruit, the kernel, the leaves and the sap.
What it does
- Rich in vitamin E which protects skin and supports immunity
- High in carotenoids that the body converts to vitamin A
- Supports healthy vision especially night vision
- Deeply nourishing for skin hair and scalp
- Supports healthy cholesterol when consumed in natural unrefined form
- Rich in antioxidants that protect against cellular damage
- Supports brain health and cognitive function
How to use it today
Use unrefined red palm oil in cooking to preserve its full nutritional profile. Apply palm kernel oil directly to skin and hair as a deeply nourishing treatment. Add palm nut cream to soups and stews for authentic West African flavour and nutrition. Look for cold pressed unrefined versions the more orange the colour the higher the nutrient content.
0 comments