I just tried to make akara with palm oil and you won’t believe what happened. I know 5there are people who prefer palm oil akara to vegetable oil ones.
While frying my akara with unpeeled beans this morning, I remembered something and quickly put a pot of palm oil on the stove. We waited for it to get hot while I continue cooking a batch in the vegetable oil pot.
The palm oil got hot and started to foam but I didn’t think anything was wrong until we scooped some blended beans into the hot oil and suddenly the foam rose up and poured all over the stove.
I think the oil is adulterated but not sure because we have used this particular gallon of oil since December. Has it expired? Does palm oil expire sef?
Did the oil seller add something to it before selling?
The palm oil farmers too, did they do something during the process of making this palm oil?
After my palm oil disaster in the kitchen this morning, I’ve decided to give tips by linking up to the post on how to treat bad palm oil and also say something about this morning experience. Funny thing is that the taste of this cooking oil isn’t bad. It tastes fresh and good but the foaming no be here.
MY AKARA WITH PALM OIL TIPS
Do you prefer to fry food with palm oil?
- Remember to check very well before buying. If possible ask to taste a little before settling to pay for your oil.
- When it’s time to fry, get a deep pot just incase it foams uncontrollably.
- You might want to mix the palm oil with vegetable oil to reduce the foaming energy.
Do you have any experience with foaming palm oil? How did you manage it please share with us.