Description

Stockfish (often called Okporoko in Nigeria) is unsalted fish that has been air-dried naturally, concentrating its flavor and giving it a distinctive chewy, meaty texture once soaked and cooked. It’s a prized protein across West African cuisine, especially in Nigerian and Ghanaian kitchens.

To prepare, soak the stockfish in water for several hours (or overnight) to soften and rehydrate it before adding to your pot. It holds up well in long-simmered soups, releasing rich flavor as it cooks.

Stockfish pairs beautifully with soups like Egusi, Ogbono, Efo Riro, and Banga, and is often combined with other proteins like Assorted Meats or Dried Fish for a fuller flavor profile.

Recipe tip: Soak overnight, then simmer gently for 20–30 minutes before adding to your soup pot to soften fully.