Shawa 100g Pack of 10

From: £1.80


Bonga is very important in West African coastal and lagoon fishing communities and it is an important food source in West and Central Africa. It is usually smoke-dried for 2 to 5 days, depending on size and on the market. Smoke-drying is done over a fire. The fish is placed on sticks, bars or wire mesh trays about 1 m from the floor. A fire is lit on the floor and the fish is first cooked over a high fire, then the fire is reduced to a smouldering fire which is kept going for as long as necessary. Smoking “ovens” can be open without walls or closed with walls either in the outside air or inside a smoke house. A hard-smoked bonga can be kept for several months in ambient conditions.

Ofuloju (Ekuru) with Bonga (Shawa)



2 cups of peeled beans, learn how to here


Red bell pepper (tatashe)

Scotch bonnet chillies (ata rodo), use according to heat tolerance


Smoked fish

Ponmo, cooked and cut in cubes

Dried shrimps

Bonga fish

Locust beans (Iru woro)

2 onions

4 Csp Palm oil

How to make ofuloju

Soak peeled beans in water for at least 3 hours or preferably in the fridge overnight. This is to aid the blending at the time of use.

Blend the beans with little water, to form a smooth batter. The consistency should be like that of moi moi. Not too thick and not too light, it should be in-between.

Empty the beans into a bowl and beat with a hand mixer/ wooden laddle for about 10 minutes to incorporate air into the beans. This makes it to be fluffy and light.

Scoop the beans batter into a foil container/ banana leaves/nylon /moi moi leaves/ ramekins and steam on medium heat for 45 minutes to 1 hour. Check on the ofuloju/ekuru intermittently and make sure the pan have enough water to steam at all times.  Alternatively, you can bake the ofuloju in the oven. Turn off the heat once it is done and set aside.

Blend the peppers and 1.5 onions roughly and drain off excess water from the pepper (this is to hasten the cooking process/ take the time off boiling the pepper)

Place a pan on a medium heat, heat for a minute and add palm oil. after about 3-5 minutes of heating the oil, add the locust beans and the remaining onions (chopped) and fry for about 40 seconds .then add the pepper mixture and stir to combine.

Add the ponmo or any other tough protein at this stage to the sauce if using.

Add salt and seasoning accordingly and continue to cook for another 5 minutes.

Add shrimps and bonga fish to the sauce, if you are using smoked mackerel; add it to the sauce as last ingredient and continue to cook till oil floats on the surface of the sauce.

Weight 1 kg

100g, 100g x 10


Sardinella, Bonga, Shawa