Oils
Burundian Red Palm Oil
Huile de Palme Rouge
Southern Burundi (Rumonge / Bururi), Burundi
Unrefined red palm oil used as the primary cooking fat in Burundian cuisine; pressed from the fruit of oil palms grown in the southern and western lowlands; gives stews, fried plantains, and renga renga their characteristic red-orange colour and nutty flavour.
Original eatfuls sticker artwork
What it is
A closer look at Burundian Red Palm Oil.
Unrefined red palm oil used as the primary cooking fat in Burundian cuisine; pressed from the fruit of oil palms grown in the southern and western lowlands; gives stews, fried plantains, and renga renga their characteristic red-orange colour and nutty flavour.
What to look for
Know it when you find it.
A thick, deep red-orange oil with a distinct fruity, nutty aroma; sold in bottles at markets; the defining fat of Burundian cooking, used for frying plantains and finishing stews; produced in the palm-growing south around Rumonge.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Burundian Red Palm Oil.
Names around the table
One food, more than one name.
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