Five Ways to Cook With Our Cold-Pressed Groundnut Oil

Cold-pressing keeps more of groundnut oil's natural flavour and nutrients than industrial refining. Here are five ways our customers use it most.

1. Base for groundnut soup — a spoonful added at the start of frying your onion and tomato base deepens the nutty flavour the soup is named for.
2. Kontomire (cocoyam leaf) stir-fry — a high smoke point makes it suitable for the hot pan this dish needs.
3. Frying plantain (kelewele or chips) — holds up well to repeated frying without breaking down as quickly as some refined oils.
4. Salad dressings — whisked with lime juice and a pinch of salt for a simple, nutty dressing.
5. Finishing drizzle on waakye — a small amount stirred through just before serving adds richness.

Store it in a cool, dark cupboard rather than next to the stove, and use within a few months of opening for the best flavour.