Stockfish, known widely as okporoko, is fish that has been air-dried until it is hard and concentrated. Soaked and then simmered into a soup, it softens into a firm, chewy texture and releases an intense savoury depth that no fresh fish can imitate.
It belongs in egusi, ogbono, bitter-leaf, afang and oha soups, and in any pot where you want that unmistakable old-school Nigerian flavour. Cooks use it sparingly because the flavour is so concentrated.
This listing is 100g, part of our African raw food shelf. Order online for pickup in Remera or delivery across Kigali from Jollof Bistro.
