Recipe

How to Make Your Own Coconut Oil in 8 Easy Steps

0fedbc0bb85cfb12a16e276491829fcbAuthorBLACK FOODIEYields1 ServingCategory
Prep Time10 minsCook Time30 minsTotal Time40 mins

Imagery and fables like “Ansani” have travelled seas, languages and cultures and to this day, remains a nostalgic memory. Recipes, just like these imageries and fables, must continue to remind, teach and mystify as we bridge our stories with the next generations’. They are a glimpse into the beautiful and nuanced souls of black folk. These recipes and stories permeate into the future and become the knowledge that we will all evolve from.

The ways of making coconut oil were taught to my mother by my grandmother and were then taught to me by her. As we shared laughter over our busy hands, my mom told me about how my grandmother used to sit on the back step and crack up to 100 coconuts to make oil. It was storytelling in motion. Within this recipe that I am sharing below with you resides generations bonded over a traditional, painstaking, but ultimately satisfying labour of love.

Homemade Coconut Oil in 8 Easy Steps

I have added to a few of the steps a shortcut, often an easier, quicker, and sometimes safer way to the more traditional method. Also, be aware that not all coconuts are created the same! Some naturally yield more oil than others. My mom and I usually use three coconuts, and it yielded roughly a ⅓ cup of coconut oil.

Ingredients

 300 g (10½oz) dried Bambara beans, or substitute dried chickpeas
 1 qt red onions, finely chopped
 ½ qt teaspoon sea salt, plus extra to taste
 200 g Romano peppers, cored, de-seeded and roughly chopped
 34 qts red rocket (Anaheim) chilies, roughly chopped

Directions

1

Remove the husk.

Steadily hold the coconut (palm facing up) and slam the spine of a cleaver into it until it cracks.

Shortcut: wrap the coconut in a kitchen towel. Using a mallet or a hammer, gently knock several areas of the coconut until the brown shell cracks.

Carefully pick off the remaining shell. Make sure to enjoy the coconut water! It is one of the best way of staying hydrated.

coco

Ingredients

 300 g (10½oz) dried Bambara beans, or substitute dried chickpeas
 1 qt red onions, finely chopped
 ½ qt teaspoon sea salt, plus extra to taste
 200 g Romano peppers, cored, de-seeded and roughly chopped
 34 qts red rocket (Anaheim) chilies, roughly chopped

Directions

1

Remove the husk.

Steadily hold the coconut (palm facing up) and slam the spine of a cleaver into it until it cracks.

Shortcut: wrap the coconut in a kitchen towel. Using a mallet or a hammer, gently knock several areas of the coconut until the brown shell cracks.

Carefully pick off the remaining shell. Make sure to enjoy the coconut water! It is one of the best way of staying hydrated.

coco

How to Make Your Own Coconut Oil in 8 Easy Steps

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