Dendê oil is a thick, dark, reddish-orange, strong-flavoured oil extracted from the pulp of a fruit from a type of palm tree grown in Africa and in Brazil.
It is used in cooking in West Africa and in Brazil, particularly in Bahia.
African versions are much heavier than Brazilian versions.
It has a flavour that is vital in West African and Brazilian dishes.
It is not the same as palm kernel oil.
Heat the pan first before you put the oil in. This will help avoid burning the oil by cooking it too long.
Peanut oil coloured with annatto oil, or half West African palm oil, half vegetable oil.
78% saturated fat.
The word “dendê” comes from the “African oil palm” (scientific name: Elaeis guineensis, Jacq) that Brazilians call “dendê.”