Q: Should we re-use oil that has been used for frying?

A: This is a very important question, especially in these times.

Because, people of God, in these trying times, after using a full bottle of oil to fry akara, who wants to throw it away?

So yes, you can re-use oil…but only under certain conditions.

First, every oil has a smoking point – the temperature at which it starts to break down.

Once oil starts to smoke, it has gone from good to bad.

At that point, it forms harmful substances (free radicals) that can increase cancer risk.

You can re-use oil if:

It did NOT smoke

It has not changed colour

It is not foaming

It doesn’t smell funny

Oils like groundnut (peanut) and soya oil are better choices because they have higher smoking points.

How to store it safely:

Let it cool

Strain out food particles

Store in a clean (preferably glass) container

Refrigerate or freeze

Use within one month

Please note that – Leaving food particles in oil can lead to food poisoning

Also: Avoid adding salt before frying – it lowers the smoking point of oil.

And by the way…what’s with all the frying?

Try grilling, baking, or roasting sometimes.

So, re-use oil wisely, when you do but don’t keep and use that oil forever!

Have a safe (and tasty ) weekend!