LounjeLounjePlan my week

Nigerian Groundnut Oil

Also known as Nigerian Groundnut Oil (Home Extraction and Quality Guide)

Groundnut oil is the primary cooking oil of Northern Nigeria and the essential fat for making the finest Suya, Kilishi and Yaji. It has a high smoke point, a clean, slightly nutty flavour and a characteristic lightness that makes it the ideal medium for high-heat grilling, deep-frying and stir-frying.

Nigerian Groundnut Oil, Nigerian cooking

Ingredients

  • 3 big cups of raw groundnuts, dry-roasted and skinned
  • A clean pressing cloth or muslin
  • A heavy weight or press for extracting the oil FOR QUALITY SELECTION:
  • Choose groundnut oil that is golden-yellow, clear (not cloudy) and has a clean, pleasant, slightly nutty aroma

Method

  1. 01

    Roasting the Groundnuts for Maximum Oil Yield. Dry-roast the raw groundnuts for 10 to 12 minutes over medium heat until deeply golden. The more thoroughly roasted, the more oil yield.

  2. 02

    Grinding to Extract the Oil. Grind the completely cooled roasted groundnuts in a blender until a completely smooth, very oily paste forms. The paste will be warm and very liquid-oily from the released groundnut oil.

  3. 03

    Pressing the Oil. Transfer the ground paste to a clean muslin cloth. Gather the edges and squeeze firmly and continuously. The golden groundnut oil will exude through the cloth. Collect the oil in a clean bowl.

  4. 04

    Clarifying. Pour the extracted oil into a clear glass jar. Allow to settle for 24 hours. The fine particles will sink to the bottom, leaving pure, clear golden groundnut oil above. Carefully pour the clear oil into a clean storage bottle, leaving the sediment behind.

More spice blends & condiments