The white palm kernel oil of West African cuisine — distinct from red palm oil, rich in lauric acid with antimicrobial properties, used in traditional soups and medicine.
Palm kernel oil (distinct from red palm oil) is used for specific traditional preparations where the red color of palm oil would be inappropriate. It is also the ancestral hair and skin oil of West African women.
Palm kernel oil is ~50% lauric acid — the same saturated fat that dominates coconut oil and is responsible for its antimicrobial properties. Lauric acid is converted in the body to monolaurin, which has documented activity against bacteria, viruses, and fungi including Candida. Brain health: lauric acid is a medium-chain fatty acid readily used as fuel by the brain. Hair and skin: palm kernel oil has been used for centuries as a hair and skin treatment in West Africa — the lauric acid penetrates the hair shaft and reduces protein loss.
Solid at room temperature — scoop with a spoon. Melt in warm pan before using. Use for ofe nsala (white soup), pepper soup, traditional pottages where a neutral oil is needed. Also used neat for hair and skin treatment.
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