The red palm oil tree, Elaeis guineensis, is a tropical palm native to West Africa that produces bunches of red-and-black, nutrient-rich, oily fruits. It is the principal source of red palm oil, a staple in Ghanaian cuisine, valued for its earthy flavor, deep red-orange color, and stability for medium-heat cooking.

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Red palm oil is a nutrient-dense, unrefined oil made from the bright red fleshy part of the fruit surrounding the palm kernel. Both the fruit and the kernel can be used to produce oil.

 

Since red palm oil is very minimally processed, it retains the vast majority of its vital nutrients. Unrefined red palm oil should not be confused with heavily refined, processed palm oil or palm kernel oil, which are white and nutrient-depleted. Due to its vitamin content, red palm oil is also used in cosmetic formulations for skin and hair care.

 

The entire tree is used for a variety pf purposes, food, oil, construction, weaving, medicine, traditional religious purposes, biofuel, palm wine, and akpeteshi (a local gin).

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​In Ghana, unrefined red palm oil is a vital staple widely used for cooking traditional dishes like red-red (plantain and beans), stews, soup, (like egusi), rice dishes, and for sauteing. It has a high heat tolerance suitable for frying.

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Local production of red palm oil is primarily for local consumption, and provides significant economic livelihoods through local, small-scale production.