One product from the oil palm Elaeis guineensis is used for the popular sauce called 'moambe' in Congo, known by many names across the African continent.  Fruits are first boiled to soften to outer flesh, then pounded in mortars to separate the red oil and the yellow vegetable solids. The red palm oil is set aside for use in cooking, then hot water is added to make a liquid. This is sieved to separate it from the fiber-covered hard palm nuts which are set aside to be used for other purposes, and poured out to be used in the 'moambe' recipes - cooked with any meat as available, but usually chicken and fish.
<a href="//commons.wikimedia.org/w/index.php?title=User:Piki-photow&amp;action=edit&amp;redlink=1" class="new" title="User:Piki-photow (page does not exist)">T.K. Naliaka</a>
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<span class="int-own-work" lang="en">Own work</span>