Why do some people prefer to fry their palm oil until it is blanche or white before adding pepper?
Is there a health reason for this or is it solely for taste?

I usually wait a little bit. but as soon as I see that it is getting too hot, I pour the pepper.

Well some for the taste, but does it mean when you pour in palm oil the next you do is to pour in pepper.

I heat the palm oil for a little while and pour in the pepper.I heat it long enough for there to be a sound when I pour the pepper. isn't that how it's generally done? or it might be just a yoruba way of doing things.
I was just wondering why some people heat the oil for a much longer time. sometimes until it turns completely from red to white. it gets too hot and that's a fire risk to me.

Its only when making stew that the palm oil is blanched. U know that is generally groundnut oul dat is used. If palm oil is used, so as 2 remove the palm oil taste n make it taste more like groundnut oil, d oil is blanched.

its called bleaching, i think.

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If palm oil is used, so as 2 remove the palm oil taste n make it taste more like groundnut oil, d oil is blanched.

ah ah!!!! I see. thanks!!
but why don't they just use groundnut oil? is it a lot more expensive?

I can't really say. In d old days, it used 2 be way cheaper than groundnut oil. Now, I buy in d East where it is relatively cheaper though someone said d price has gone up in d mkt.

bleaching palm oil make the oil loose its nutritional value i think. fry it a little and continue wit da cooking

Palm oil is an edible vegetable oil, rich in saturated fat, which is derived from the fruit of oil palm tree that is used in agricultural production of palm oil. Palm oil provides the same "hard or solid" fat that is necessary for cakes, cookies, crackers and other items that require long shelf stability and mouthfeel and texture.