Wild palm oil is a type of oil obtained exclusively from the fruits of wild dura oil palms (Elaeis guineensis) that have been growing in Guinea-Bissau for thousands of years. It is usually the task of men to gather the red-colored berries, which are then processed by women according to traditional techniques.
To extract the oil, the previously sun-dried fruits are boiled in water before they have their kernels removed and the fruit pulp squeezed to release the oil, using alternate splashes of hot and cold water. Numerous traditional specialties use palm oil and fresh palm fruits, including fish, meat, rice, and vegetables.
Highly appreciated for being an excellent source of healthy nutrients, including vitamin E and carotenoids, the oil is distinguished by a dense consistency and a reddish or orange color, while the flavors are those of fruit, spices, and tomato. Palm oil has seen a continual growth in global demand due to ease of production, profitability, and versatility.
Unfortunately, this has led to large deforested areas, and it has given rise to industrially-produced palm oil, which is flavorless, refined, and bleached - nothing like the exquisite traditional wild palm oil produced in Guinea-Bissau.
