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Stock fish/ okporoko
STOCKFISH : Β is dried fish, usually cod, thatβs preserved by air-drying in cold wind and sun without salt. Itβs one of the oldest food preservation methods in the worldTEST AND SMELL:Β It has a strong, concentrated βfishyβ aroma and a deep, savory, umami flavor. The smell can be intense when itβs soaking or cooking, but the taste is milder and rich.Where itβs used;Nigeria/West Africa: Called _stockfish_ or _okporoko_. Itβs a key ingredient in soups and stews like ogbono, egusi, and pepper soup. It adds flavor and protein, especially in areas far from the coast.Β Β Itβs about 80% protein by dry weight, low in fat, and high in vitamins D, B12, iron, and calcium.Β Keep it in a cool, dry, well-ventilated place. Properly dried stockfish lasts 1-2 without refrigeratorΒ Β
Stock fish/ okporoko
STOCKFISH : Β is dried fish, usually cod, thatβs preserved by air-drying in cold wind and sun without salt. Itβs one of the oldest food preservation methods in the worldTEST AND SMELL:Β It has a strong, concentrated βfishyβ aroma and a deep, savory, umami flavor. The smell can be intense when itβs soaking or cooking, but the taste is milder and rich.Where itβs used;Nigeria/West Africa: Called _stockfish_ or _okporoko_. Itβs a key ingredient in soups and stews like ogbono, egusi, and pepper soup. It adds flavor and protein, especially in areas far from the coast.Β Β Itβs about 80% protein by dry weight, low in fat, and high in vitamins D, B12, iron, and calcium.Β Keep it in a cool, dry, well-ventilated place. Properly dried stockfish lasts 1-2 without refrigeratorΒ Β Β
Shirt & trousers
Shirt:Length; 26Body; 47Trouser:Length; 40Waist;36Β Color: Off-white and army-green