Zomi, Palm Kernel Oil or Coconut Oil: Which to Use for Ghanaian Meals

Start with the meal, not the bottle

Most people do not wake up wanting oil. They want a soup that tastes like home, or a stew the family will finish. Choosing the oil starts with what you are cooking.

Zomi palm oil

Zomi is a traditional palm oil many Ghanaian homes use for dishes like palm nut soup, kontomire stew, red red and mpotompoto. It adds colour and a familiar flavour.

**Tip:** Heat it gently. Very high heat can change the taste.

Palm kernel oil (Adwe Ngo)

Adwe Ngo has a strong, distinct taste that people either grew up with or are discovering. If you are new to it, start with a small amount and taste as you go.

Hot-pressed coconut oil

Coconut oil is useful for everyday cooking, such as frying eggs, plantain or vegetables, and for baking. It has a light coconut aroma.

A simple way to decide

• Cooking a traditional red soup or stew? Try **Zomi**.
• Cooking a dish your family makes with Adwe Ngo? Use **palm kernel oil**.
• Frying, baking or everyday cooking? Try **coconut oil**.

Share what you cook

Ori Ori Organic Oils wants to hear what you cook and which meals you want to try. Message the store and name the dish. She can point you to the oil that fits.