In many Nigerian kitchens, red palm oil is more than just a cooking fat. It is depth, color, and memory in a spoonful. Here, it turns simple sautéed kale and mushrooms into something far more layered and satisfying. The nutty richness of West African red palm oil coats every leaf, while Indeegenus Seasoning Kewb brings that unmistakable indigenous umami that feels both familiar and bold.
If you have never paired leafy greens with palm oil, this is your entry point. It is quick, deeply flavorful, and surprisingly elegant. Serve it alongside boiled yam, roasted potatoes, rice, or quinoa and watch a humble vegetable side become the star.
