Our customers like our smoked and dried catfish because It is tasty, clean and sand free.
Our customers like our smoked and dried catfish because:
It is tasty, clean and sand free.
The fish remains chunky and tasty in the soup or food you cook with it even after a few days because we dry only mature catfish.
Our catfish is properly dried. Because the fish is properly dried you can store it in a dry container for six weeks. You can refrigerate it too if you like.
Our customers can travel abroad or to the village with the dried catfish to cook with it or give it as gift to friends and family members.
We can deliver the dried fish to our customers at home or office.
Our dried catfish is good value for money because food cooked with it is a tasty delight.
It is good practice to wash your dried catfish before using
it to cook your soups, stews, yam porridge, or other delicacy. When you wash
with hot water you kill bacteria that might be in the fish. Also, dust and
smoke dissolve out leaving your smoked and dried catfish ready for cooking.
Bring the required number of pieces of catfish you
need for your cooking out of the pack and put them in the bowl.
Tear the catfish into pieces.
You can pick the bones out though some people like
to cook with it. The bones become soft on cooking.
Pour hot boiling water into the bowl containing
the pieces of dried catfish until the water covers the fish.
Leave for 4 – 5 minutes.
Stir with a spoon or fork or perforated spoon.
Leave to settle for a minute.
Pick the fish out of the bowl leaving water and
residue behind.
Your dried catfish is washed and ready for
cooking.
Two packs of Divine Fish smoked and dried catfish
Two packs of dried catfish
Two pieces of dried catfish
Dried catfish in little pieces
dried catfish in hot water
washed catfish
washed dried catfish
dried catfish
If you need further explanation on how to wash your dried
catfish feel free to comment below. You will be replied as soon as possible.
Do you want to order your dried catfish? We can deliver to you in Lagos, Nigeria if you order 2 kilogrammes of dried catfish for N10,000. 2kg of dried catfish contains about 20 – 24 pieces of fish and will remain in good condition after 6 weeks if you store properly. Call Ugo on +2348077776861.
Do you need recipe ideas for smoked and dried catfish? See:
Banga soup is a staple among the peoples of the south east and south south parts of Nigeria. The ethnic groups you will find in this geographical location include Igbo, Efik, Ibibio, Urhobo and Bini. The Igbo call the soup ‘ofe akwu’ while it is called ‘banga soup’ among the Efik and Ibibio. There are different flavours to this soup and the recipe described here will make a pot of soup.
Ingredients
Palm oil juice from 1 derica of palm nuts (banga or akwu)
Meat (beef or goat meet parboiled with thyme, onions and salt)
The timing in the method described here assumes you are using gas cooker on standard burn. Adjust appropriately if you are using a slower burner like kerosene stove. Boil the palm nuts and hand-wash to squeeze out oil juice using about 3 liters of water. Use a pot big enough that the 3 litres is not more than half-full in the pot.
Method
00:00 minutes (mins): Pour the 3 litres of oil palm juice in a pot, put on your gas cooker and light the cooker.
00:08 mins: Pour in your parboiled meat and stock. Stir.
You can eat the soup with your choice swallow. Common swallows that go with banga soup are fufu, pounded yam, eba, white amala, semovita, wheat meal. Banga soup can also be eating as sauce for white rice.
If you need further explanations on how to cook your banga soup with dried catfish feel free to send us a mail at info@divinefish.com.ng or call +2348077776861. You can also comment below. You will be replied as soon as possible.
If you want to treat yourself, friends or family to a delicious and nutritious meal with ogbono soup cooked with dried catfish then here is one tried and tested recipe that would keep everyone asking for more. This recipe will make a pot of soup.
Ingredients
Palm oil juice from 1 derica of palm nuts (banga or akwu)
Ground ogbono (1 milk cup of ogbono seeds)
Meat (beef or goat meet parboiled with thyme, onions and salt)
3 pieces of dried catfish (tear to pieces, wash by soaking in hot water for 5 minutes, and picking the fish out of the water)
Ground dried pepper (4 teaspoonfuls)
Diced onions
Ground crayfish (4 teaspoonfuls)
Salt to taste
Sliced vegetables (okazi and uziza)
The timing in the method described here assumes you are using gas cooker on standard burn. Adjust appropriately if you are using a slower burner like kerosene stove. Boil the palm nuts and hand-wash to squeeze out oil juice using about 3 liters of water. Use a pot big enough that the 3 litres is not more than half-full in the pot.
Method
00:00 minutes (mins): Pour the 3 litres of oil palm juice in a pot, put on your gas cooker and light the cooker.
00:03 mins: The oil palm juice would just be warming. Gradually pour in the ground ogbono and stir gently with cooking spoon so that the ogbono dissolves without forming balls. Leave to boil. Stir at intervals of 4 minutes to prevent ogbono sticking to, and burning at the bottom of the pot.
00:13 mins: Pour in your parboiled meat and stock. Stir.
You can eat the soup with your choice swallow. Common swallows that go with ogbono soup are fufu, eba, pounded yam, white amala, semovita, wheat meal.
Ogbono soup is a delicacy among the peoples of the southern parts of Nigeria. If you need further explanations on how to cook your ogbono soup with dried catfish feel free to send us a mail at info@divinefish.com.ng or call +2348077776861. You can also comment below. You will be replied as soon as possible.
