Hello lovelies, I hope we are all having a great start to the week. After my last post (Buka Stew), I thought it was only right to share this post on How to bleach Palm Oil SAFELY! I needed to share with you guys so you know that you can bleach palm oil without smoking the entire house and you don’t have to put up with the smell of bleached Palm Oil for days after.
Some people may think this process is long, some may even think its unnecessary, well, I say its effective, safe and hassle- free.
If you are a fan of ofada sauce, buka stew and the likes, this method is for you. It will make your life a whole lot easier.
Do try it out and let me know how it went for you and what you think about it.
* Use a Pot/Pan with a clear lid so you can keep an eye on it and turn the heat off as soon as its bleached, anything past this point tastes nasty.
* DO NOT remove the lid immediately, the smoke you’re trying to avoid is still there plus it’s very HOT at this time so DO NOT touch it
* Store in a bottle/jar with a lid in a dry place for as long as you store your unbleached Palm Oil
* Bleached oil may be lighter in color depending on the original oil used
- In a pot with a clear lid, pour in your palm oil, set heat to medium and allow to bleach till it is somewhat clear, then turn off the heat immediately.
- Allow to cool without removing the lid off the pot.
- When it is properly cool, decant into a bottle or container, cover and store till you need it.