Smoked Fish
£29.00
his delicacy is a staple in Nigerian cuisine, commonly made from catfish, tilapia, or mackerel. The fish is seasoned and slow-cooked over a wood fire or in a smoker, giving it a distinct, smoky flavor and firm texture. Smoked fish is often used in soups like Egusi, Ogbono, and vegetable stews. Its rich, savory taste adds depth to any dish and is highly prized for its long shelf life, making it an essential ingredient in Nigerian cooking.
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