Toxic red: Inside deadly trade in dye-laced palm oil, coloured pepper

In millions of Nigerian homes, palm oil and ground pepper (ata gigun) are non-negotiable kitchen staples.
Unrefined palm oil is naturally rich in beta-carotene, which the body converts into essential vitamins A and E. It delivers vital energy alongside antioxidants that fight cell damage.
For ground red pepper, it gives daily meals their signature warmth and flavour. However, open-market stalls across the country are hiding a silent, dangerous secret.
To cope with rising prices and supply shortages, unscrupulous traders and processors have turned basic food preparation into a hazardous chemical trick. Low-grade, pale or diluted palm oil is being secretly mixed with non-edible indust...