Smoked dried fish is a popular ingredient in many West African countries, particularly in Ghana and Nigeria. It’s made by smoking and drying fish to preserve it, resulting in a concentrated, savory flavor.
Types
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Kako: A type of smoked dried fish from Ghana, often made from mackerel or herring.
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Kpomo: A type of smoked dried fish from Nigeria, often made from stockfish or mackerel.
Uses
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Soups and stews: Smoked dried fish is often used to add flavor to soups and stews.
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Rice dishes: Mix smoked dried fish with rice, onions, and spices for a flavorful side dish.
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Fufu: Use smoked dried fish to add flavor to fufu, a traditional West African dish made from boiled and pounded cassava or yams.
Health Benefits
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High in protein: Smoked dried fish is an excellent source of protein.
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Rich in omega-3 fatty acids: Smoked dried fish contains omega-3 fatty acids, which can help reduce inflammation.
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