Saute:
1 T red palm oil (or olive oil)
1 onion, sliced thin
1 clove garlic, minced
Add:
6-8 packed cups swiss chard, spinach or kale (or comination)
dash salt
1/4 cup water
2 T tomato paste
Cover and cook over medium heat until wilted, stirring occasionally.
skip to main |
skip to sidebar
Cooking for Art and Soul
Mouth-Watering Reads
2 comments:
Hey Joy,
I just found your cooking blog. Are you using the red palm oil? We had it some in Cameroon but really disliked it. Maybe it was the way it was sold in the market. It was in a large metal barrel over a small fire to keep it liquid enough to measure out. It hardened at room temperature. No matter how many times I asked our cook not to use it, she always bought it and put it in the greens. She said the greens just didn't taste right without it! Not to our taste buds. We didn't like the way it smelled either. Just curious to know if you're using it and what you think.
The answer is, yes, I'm using red palm oil. I ordered some coconut oil and palm oil a few weeks ago and discovered to my initial horror that the palm oil was bright orange! I had meant to order the palm KERNEL oil (which is white) rather than the palm FRUIT oil. But now that I had an entire gallon (yep!) of the stuff, I figured the best thing to do would be to find some traditional ways of cooking it--in other words, the way it was "supposed" to be eaten.
And yes, we do like it, but I've only used it in a limited number of recipes so far. It has a flavor, but a mild one, which seems to go along with the "African-style" or Indian meals I've tried it in. I don't soften it, though. It scoops out pretty easily.
I've read that many companies use it in commercially sold baked goods, but I haven't gotten up the nerve to try it in cookies yet!
Post a Comment