Stockfish is a type of dried and salted fish that is popular in many West African countries, particularly in Ghana and Nigeria. It’s made from cod or other whitefish that are dried and preserved in salt.
Types
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Ghanaian stockfish: Known for its strong flavor and firm texture.
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Nigerian stockfish: Has a milder flavor and softer texture.
Uses
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Soups and stews: Stockfish is often used to add flavor to soups and stews.
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Rice dishes: Mix stockfish with rice, onions, and spices for a flavorful side dish.
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Fufu: Use stockfish 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: Stockfish is an excellent source of protein.
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Rich in omega-3 fatty acids: Stockfish contains omega-3 fatty acids, which can help reduce inflammation.
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