Palm oil, coconut oil, shea butter, palm kernel oil and peanut oil are important Ghanaian oils used for cooking or frying and may sometimes not be substituted for in certain Ghanaian dishes. For example, using palm oil in okro stew, eto, fante fante, red red or Gabeans, egusi stew and mpihu/mpotompoto (similar to poi).
Palm oil, coconut oil, shea butter, palm kernel oil, and peanut oil are significant Ghanaian oils used in cooking or frying and may occasionally be avoided in certain Ghanaian dishes. For instance, using palm oil in okro stew, eto, fante fante, red red, or Gabeans, egusi stew, and mpihu/mpotompoto (similar to poi).