dendê

Dendê, also known as palm oil or red palm oil, is a vegetable oil extracted from the reddish pulp of the fruit of the oil palm tree, Elaeis guineensis. Originating from West Africa, it has become a staple ingredient in many cuisines, particularly in Brazil, Nigeria, and other parts of West Africa. Dendê oil is characterized by its distinctive orange-red color and a strong, unique flavor often described as smoky or nutty.

The extraction process involves crushing the fruit to release the oil, which is then often refined. Unrefined dendê oil retains more of its natural color and flavor. It is a rich source of carotenoids, including beta-carotene, which gives it its vibrant hue, and vitamin E.

In Brazilian cuisine, especially in Bahia, dendê oil is central to dishes like moqueca, acarajé, and vatapá. Its robust flavor is essential for the authentic taste of these traditional foods. In Nigeria, it is used in various stews and soups, contributing both flavor and color. While widely used for culinary purposes, dendê oil is also sometimes used in traditional medicine and cosmetics. Its production is an important economic activity in many tropical regions where oil palm is cultivated.