Remember these savoury plantain muffins?
You may recall that I said the original dish that inspired these muffins is traditionally made with red palm oil.
And even though our first try was from memory and we didn’t use red palm oil, this blog post has a recipe very close to the original and I’m glad to say we weren’t too far off.
I wanted to try this recipe again, this time with red palm oil and hopefully get closer to the taste that would bring back instant memories.
Virgin red palm oil has been around for centuries, it’s been used by cultures like mine as food, medicine and in ceremonial and religious rituals for generations.
Made from the fruit of the oil palm, the dark red colour comes from carotenes (beta-carotene, lycopene), it’s rich in vitamins and other plant nutrients, not to mention essential fatty acids.
Red Palm oil is a little hard to come by in my neck of the woods, but it has a long shelf life and a little goes a long way.
I finally got my hands on a bottle of red palm oil, I’m still dreaming up more wonderful recipes for it to shine in…
For this batch of savoury muffins, which is called Ofam, by the way; I used the same recipe as before; the only change was 1/8th of a cup each of red palm oil and olive oil
The red palm oil gave the muffins a savoury earthy flavour, and a richer luminous colour.
I preferred the flavour of these muffins, although the loaves were denser and perhaps a tad rich, I’ll have to work on the recipe a little bit more.
Come summer, it’ll be perfect!