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.
Cooking Tips
Heat the pan first before you put the oil in. This will help avoid burning the oil by cooking it too long.
Substitutes
Peanut oil coloured with annatto oil, or half West African palm oil, half vegetable oil.
Nutrition
78% saturated fat.
Language Notes
The word “dendê” comes from the “African oil palm” (scientific name: Elaeis guineensis, Jacq) that Brazilians call “dendê.”
