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Heat the groundnut oil to about 140C.
Fry in a little groundnut oil in a pan.
While the pan is heating up, toss the butternut batons in the groundnut oil.
Process the beetroot and ginger until finely crushed, pouring in the groundnut oil as you go.
Just before serving, stir through the groundnut oil, parsley and mint.
Heat 3 tbsp of groundnut oil in a frying pan or wok.
Industry in Koulikoro is centred on the production of peanut (groundnut) oil, cottonseed oil, and soap.
2) Heat the groundnut oil in a wok, and add the ginger and red pepper.
They fry everything in groundnut oil, so it's lighter and crisper - connoisseur fish and chips.
If you have a 500ml jelly mould, very sparingly wipe with a little groundnut oil.
5 Fill a large pan with the groundnut oil to a depth of 4cm.
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