Straight From the Pantry: Dried Fish & Stock for Classic African Stews

African stews and soups are known for their rich, robust flavours, and much of that depth comes from the use of dried fish and shellfish. Whether it’s stockfish in a traditional egusi soup or titus fish in a tomato stew, dried proteins add an unmatched savoury depth to any dish. At Chayyah’s Mart, we offer a wide selection of dried fish and shellfish to enhance your cooking and give your African stews that authentic, irresistible flavour.

The Role of Dried Fish in African Cooking
Dried fish is used throughout African cuisine, not only for its intense flavour but also for its long shelf life and ease of storage. Stockfish, kpanla (meluza), and titus/scubian are essential ingredients in many traditional dishes. The dried fish imparts a smoky, umami flavour that enriches soups, stews, and even side dishes like jollof rice. At Chayyah’s Mart, our dried fish is carefully prepared to preserve its flavour and ensure the best possible quality.

Tips for Using Dried Fish
When cooking with dried fish, it’s important to soak or rehydrate the fish before use. This allows the fish to soften and release its intense flavour into your dish. Adding dried fish to your okra stew or bean soup is a surefire way to elevate the flavour profile of the dish, making it even more satisfying and delicious.

Chayyah’s Mart: Bringing Authentic African Flavours to You
Whether you’re cooking a rich, hearty soup or a light, aromatic stew, Chayyah’s Mart has the dried fish and stock you need to create an authentic African experience in your kitchen. From stockfish to kpanla, we offer a curated selection of dried proteins to ensure that every dish you prepare is bursting with flavour and tradition.