Palm oil, also known as Obijil, is a staple ingredient in many African and Caribbean cuisines. It is extracted from the fruit of the oil palm tree, which is native to West Africa but now grown in various parts of the world.

Palm oil is highly versatile and is used in a wide range of dishes, from stews and soups to frying and baking. It is prized for its rich, buttery flavor and vibrant red color, which comes from its high beta-carotene content. In addition to its culinary uses, palm oil is also used for its health benefits, as it is high in antioxidants and healthy fats. Some African cultures also use palm oil for medicinal and spiritual purposes. Overall, palm oil is an essential ingredient in African and Caribbean cooking, adding flavor and nutrition to traditional dishes.