NUMBER ONE smoked catfish fillet is a dried and smoked fish, ready to rehydrate to flavour West African sauces and broths. 100 g bag.
What is smoked catfish?
“Catfish” is the name given in African grocery shops to several species of smoked fish: often the sea catfish (family Ariidae, fish of the estuaries and coasts of West Africa), also called ngolo in Lingala or konkoe in Guinea, sometimes a freshwater catfish of the genus Clarias. The supplier does not specify the exact species. Smoking, a traditional preservation technique, gives the flesh a firm texture and a pronounced smoky taste that spreads through simmered dishes.
How to use it?
- Rinse the fillet, then leave it to soak for a few minutes in lukewarm water to soften it.
- Crumble it directly into the pot at the end of cooking a leaf-based sauce (pondu, eru, fumbwa) or a vegetable broth.
- It can also be used in a riz gras, a thiéboudienne or a fish attiéké, alongside or instead of fresh fish.
What to pair it with?
To make a complete meal, pair it with the Senegalese thiéboudienne kit or the Ivorian fish attiéké kit. The blog details the Senegalese lalo sauce recipe, in which smoked fish accompanies baobab leaves. Other smoked and dried fish are gathered in the smoked and dried fish from Africa collection.
Product information
- Brand: NUMBER ONE (distribution: TAI)
- Net weight: 100 g
- Product: smoked fish fillet (species sold under the name “catfish”)
- Allergens: fish
- Storage: away from light, heat and moisture
