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). Coconut oil, palm kernel oil and shea butter have lost their popularity for cooking in Ghana due to the introduction of refined oils and negative Ghanaian media adverts targeted at those oils. They are now mostly used in few traditional homes, for soap making and by commercial (street food) food vendors as a cheaper substitute to refined cooking oils.