Asiko Catfish Fillet (100g) Pack of 10
Catfish 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 1m 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 catfish can be kept for several months in ambient conditions.
Smoked Catfish Pepper Soup
- 6 Medium Smoked Dry Catfish (soaked in lukewarm water to re-hydrate)
- 11/2 tsp Uziza Seeds (7.5 grams) (ground and sieved)
- 11/2 tsp Oliome Seeds (7.5 grams) (ground and sieved)
- 2 pcs Ehuru (slightly roasted on a burner then peeled, ground and sieved)
- 3 Cloves Garlic (Grated Smooth)
- 1 small Ginger (About 15 grams, peeled and grated smooth)
- 3 teaspoons Salt
- 3 Stock Cubes
- 3 tablespoons Ground Dry Crayfish
- ½ to 1 teaspoon Ground Dry Pepper
- Sliced Uziza or Scent Leaves and Yellow Pepper (Scotch Bonnet) to Garnish
- Place about 2 liters of water in a large sauce pan and place on high heat. Place all the ingredients except the dry catfish, uziza leaves and yellow pepper for garnish in the saucepan, cover and bring to a boil. Turn down the heat to medium and allow to simmer about 20 minutes. Carefully remove the smoked dry catfish from water and then transfer it into liquid in the saucepan. Cover and simmer for an addition 5-7 mins. Taste and adjust seasoning.
- Garnish with sliced uziza or scent leaves and yellow pepper. Served hot and on its or with an accompaniment of yam, rice, agidi/eko, bread e.t.c. as a main dish.
100g, 100g x 10