Bleached palm oil, often called Ofada or Ayamase oil in Nigerian cuisine, is red palm oil heated until it turns translucent and clear, used for specific stews to provide a unique, smoky flavor without the red colour
Method: Pour oil into a pot, cover tightly (seal steam vents), and heat on low-medium for 10–12 minutes until smoke appears. Do not open the lid immediately; allow the pot to cool completely (about 15–20 minutes) to avoid fire hazards.
Safety: Always keep the pot covered to prevent fire and to contain the acrid smoke.
Usage: It is commonly used as a base for Ayamase stew (Ofada stew), removing the traditional red colour and reducing the thick, heavy taste of raw palm oil.
Nutritional Impact: While common in traditional cooking, heating oil to this point can destroy its nutrients and potentially produce carcinogenic compounds if burned
