Smoked, dried and tinned fish for African cooking
A handful of dried shrimp in ndolé, a piece of smoked catfish in okra sauce: in West and Central Africa, smoked or dried fish gives the whole dish its flavour. In this aisle: our dried, smoked and tinned fish and shrimp.
Smoked and dried
- NUMBER ONE whole dried smoked shrimp: smoked over beech wood, for ndolé, sauces and soups.
- NUMBER ONE shrimp powder: one spoonful is enough to lift a sauce.
- NUMBER ONE smoked catfish fillet: for okra, palm nut or peanut sauces.
- NUMBER ONE dried anchovy: a small whole fish from West Africa, for broths and sauces.
Tinned
- ANNY sardines in oil: sardines from Morocco.
- GLENRYCK pilchards in tomato sauce: from South Africa, plain or with chilli.
For cooking fish
- JUMBO fish stock powder and JUMBO smoked shrimp stock powder: for sauces and soups.
- ESPIG fish spices and SAMIA fish spices: ready blends for marinating.
- CHALEUR CRÉOLE salt cod acras mix: also with shrimp.
The Ivorian fish attiéké kit brings together the semolina and the seasoning for braised fish.
Frequently asked questions
Why is smoked or dried fish used in African cooking?
For flavour: smoked or dried, fish gives depth to sauces (palm nut sauce, peanut sauce, leaf sauce), soups and stews. It keeps for a long time, which makes it a pantry staple.
Where can I buy dried shrimp in France?
At NKOSI: NUMBER ONE whole dried smoked shrimp and NUMBER ONE dried smoked shrimp powder, in 100 g bags.
How do I make Caribbean acras?
The easiest way is the CHALEUR CRÉOLE acras mix, with salt cod or shrimp: follow the instructions on the bag, then fry small spoonfuls of batter in hot oil until golden.
Do you deliver dried fish in Europe?
Yes: to mainland France and ten European countries (Austria, Belgium, Germany, Ireland, Italy, Luxembourg, the Netherlands, Portugal, Spain and Switzerland). Your parcel ships within 24 to 72 hours on working days.
