Description
Some things you shouldn’t compromise on. Dried catfish is one of them. The pre-ground kind from a generic packet and the real smoked cutlet are not the same thing — any serious cook knows the difference in the pot before they even taste it.
Raised and dried by City Barn Farms, Owode, Ogun State, Nigeria. These are whole catfish cutlets, smoked and dried traditionally, then packed airtight so they arrive with the smokiness intact. Break them down yourself for soup, or add a whole piece to the pot and let it do its work.
Works in: egusi soup, okra soup, banga soup, afang, fisherman’s pepper soup — anywhere the recipe calls for stockfish or smoked fish.
Note: Dried catfish contains small bones. Handle and prepare as you would any whole dried fish.
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