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Palm oil is primarily used as cooking oil:

1. Stews/Soups: It is often heated in a pot before other ingredients (like onions, pepper, or tomato) are added to start a soup base (e.g., Jollof Rice, Palm Nut Soup, or Egusi).

2. Unrefined Use: Unlike some other oils, red palm oil is generally added directly to the pot without being bleached or overly refined, as its red color and unique flavor are desired in traditional African cuisine.

3. Heating: It is typically heated just until it is clear or slightly shimmering, not to the smoking point of lighter oils.