Zomi oil, thick red

If you're making classic Ghanaian stews, Zomi is considered indispensable in Ghanaian homes. Zomi, or Dzomi as some prefer to spell it, is considered the soul of the meal. Zomi is a type of cooking oil, but of course, not just any ordinary cooking oil.

Unlike the majority of West African countries that use red palm oil, Zomi uses a premium artisanized red palm oil. Zomi oil is deeper in flavor and richer in color, as well as more ruby red in color as you can see in the picture. What makes Zomi so unique is the process involved in making the oil which is different from many cooking oils.

Zomi cooking oil is rich in vitamin A and E and it really makes the food look good. Personally, I don't like a lot of oil in my food. I usually request for my food to be prepared with less oil.

I always tell my sisters that the most important part is the smell. Heating Zomi in a dry pot creates a very strong and nice smell. When you watch the bottom of a bottle filled with this oil, you'll see some tiny sediment pieces, and that is where the taste is. I like it when the onions and ginger are fried in the oil until the whole house smells like it is Sunday. It makes the gravy very thick and smooth too.