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A: For deep frying — mandazi, samosas, crisps — a triple-refined vegetable oil like Rina or Fresh Fri handles high heat well and doesn't smoke easily. For everyday sautéing or lighter cooking, any standard vegetable oil works fine; you don't need to reach for the pricier sunflower or olive options unless you specifically want that flavor.
A: Cooking oil is liquid and works well for frying and general cooking, while Kimbo is a solid fat, traditionally the go-to for baking, chapatis, and mandazi, where it gives a richer, flakier texture that oil alone doesn't quite achieve.