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NYT Cooking explores how red palm oil functions as both a cooking fat and a cultural carrier in West African cuisine, giving palm nut soup, egusi stew and jollof rice their characteristic colour, rich #food #westAfrican #technique
Posted into Cooking Tips & Techniques 👨🍳 @cooking-tips-techniques-Econopass
NYT Cooking explores how red palm oil functions as both a cooking fat and a cultural carrier in West African cuisine, giving palm nut soup, egusi stew and jollof rice their characteristic colour, rich
#food #westAfrican #technique
4 Women on the Ingredient That...
Red palm oil as a conduit to West African food culture: how the ingredient makes these dishes richer, deeper and more distinctly West African
https://cooking.nytimes.com/article/red-palm-oil-west-african-food-culture
NYT Cooking explores how red palm oil functions as both a cooking fat and a cultural carrier in West African cuisine, giving palm nut soup, egusi stew and jollof rice their characteristic colour, rich
#food #westAfrican #technique
NYT Cooking explores how red palm oil functions as both a cooking fat and a cultural carrier in West African cuisine, giving palm nut soup, egusi stew and jollof rice their characteristic colour, rich #food #westAfrican #technique
Posted into FLIPBOARD EXCHANGE FEED 🗞️ @flipboard-exchange-feed-Econopass