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NYT Cooking
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- 1NYT Cooking explores red palm oil's role in West African cuisine●NYT Cooking explores how red palm oil functions as both a cooking fat and a cultural carrier in West African cuisine, gi
NYT Cooking has published a feature on red palm oil, tracing how it works both as a cooking fat and a cultural marker in West African kitchens. The piece explains how the ingredient gives palm nut soup, egusi stew and jollof rice their distinctive colour and rich flavour, and why it carries cultural weight beyond the pan.