NUMBER ONE whole dried smoked shrimp are small shrimp dried then smoked over beechwood, a traditional preservation method. They bring a pronounced marine, smoky taste to sauces and broths from Central and West Africa. 100 g pouch.
What is dried, smoked shrimp?
A small crustacean, dried then smoked whole, which concentrates a marine umami taste. It is one of the base ingredients of ndolé, Cameroon's national dish: bitter leaves of Vernonia amygdalina simmered with a peanut paste, dried shrimp, smoked fish and beef, served with plantain, fermented cassava or rice. It is also found in Nigerian ogbono soup, Cameroonian djoumblé sauce and eru.
How to use them
Rinse the shrimp then soak them for a few minutes in warm water to rehydrate them. Crush them in a mortar or add them whole, browning them briefly in oil before adding the leaves, the peanut paste and the broth. A few shrimp are enough to flavour a dish for four people.
What to pair it with
With NUMBER ONE dried anchovy, often combined in the same sauces, or dried and smoked shrimp powder for a finer condiment. The guide to Cameroonian ndolé details the recipe on the blog. The other dried fish and shellfish are gathered in the smoked, dried and canned fish collection.
Product information
- Brand: NUMBER ONE (distribution: Tai Yat)
- Content: 100 g
- Ingredients: whole dried and smoked shrimp (beechwood)
- Allergens: contains crustaceans
- Average nutritional values per 100 g: energy 1135 kJ / 268 kcal, fat 2.7 g of which saturates 1.4 g, carbohydrate 4.5 g of which sugars 2.2 g, protein 56.4 g, fibre less than 0.5 g, salt 7.10 g
- Storage: before opening, in a cool, dry place; after opening, in the fridge in an airtight container, to be eaten within 2 to 3 days
