If you think palm oil is that oil that goes well only on African food, then think again. Not only is red palm fruit oil super healthy (red about why you should use palm oil here), but it’s special taste and extra red color can do magic to the simplest of foods.
I remember as a child how my grandma prepared vegetables of all kind just with palm oil, onions, salt and pepper or her crayfish rice which she did with red palm oil, salt, pepper and crayfish! Now do you see where I am driving at?
So I had leftover fresh prawn from my vegetable grill yesterday and decided to make something uncomplicated and really special. So memories of my grandma kept lingering in my mind as I realized she always used two ingredients; red palm oil and pepper (Habanero) and if there was a third, it was crayfish. I had just this and that’s how the idea of red-hot chili palm oil prawns came up. It would be fun to have it as a starter to tinkle the taste buds of guests!
So let’s cook!