Bleaching Palm oil??? I hear you…. hmmm well The first time I tried to bleach Palm oil, I nearly burnt down my house. That was back when I was living in Nigeria. It was my baby’s nanny that saved the day. If not for her, it would have been a different story. When I look back I can’t help but thank God for her. So you see that is the reason this post is very necessary. Kindly bear with me.
If you want to bleach your palm oil for the first time, then you MUST read this. Click To Tweet
I think that day I wanted to make ayamase stew ( green bell peppers stew) or some other thing for which I needed to bleach palm oil. I put the pot over the lit stove, poured in the palm oil and and it started heating up. Within 5 mins the pot caught fire. Ha! I was shocked and confused. I screamed, turned the burner off and rushed towards the sink to get some water. Just then my nanny walked in and screamed ‘Aunty COVER the pot’ and that was it. I covered the pot and that contained the flame as it eventually cooled off.
Needless to say my palm oil was burnt and my ayamase experiment was postponed to a later date but at least my family was safe from a fire disaster. So please COVER your pot when you want to bleach palm oil Please and leave it covered till the oil cools down. Why go through all this just to bleach palm oil right?
Bleached palm oil has a unique taste. It tastes really nice and is used for a variety of dishes like the Ayamase stew, my Iya Iyabo copycat Buka stew, Native jollof rice and many others. Infact you can use it for pretty much any dish you like if you are crazy about the flavor😉
The next time I summoned up the courage to bleach palm oil, it went well and I enjoyed the stew for which I bleached the palm oil for but I made another mistake I didn’t bleach enough for the stew, had to top up with veg oil. The bleached flavor was still there but there was still some missing 😀
Here are a few tips to keep you ‘safe’ when bleaching Palm oil.
- Because palm oil has the tendency to smoke up the house and make you cough, make sure to bleach a substantial amount so you can store it up for the next stew or native jollof rice.
- Please COVER your pot while the Palm oil is cooking to prevent a fire hazard.
- Bleach for only 10 mins and turn off heat
- Leave the pot covered till the oil cools down completely Takes up to 20 mins for the oil to cool down completely
- Bleach Palm oil in a well ventilated kitchen.
Do you have additional tips to help everyone? Please share in the comments below. Thank you for being awesome
- 2 cups fresh palm oil
Pour Palm oil in a clean and dry sauce pan
COVER sauce pan
Turn on the stove and cook palm oil in the covered pot for 10 minutes. DO NOT OPEN POT.
Turn off heat after 10 mins.LEAVE POT CLOSED till oil cools down completely which takes about 25 to 30 mins
Use immediately or store in a bottle for later.