Stock Fish

Stock fish, also known as "Okporoko" in Nigeria and "Bouye" in Cameroon, is a staple in many African dishes, prized for its rich flavor and versatility. In addition to its culinary attributes, Stock fish is valued for its long shelf life and nutritional content. It is rich in protein, vitamins, and minerals, including vitamin D and omega-3 fatty acids, making it a healthy addition to the diet. Stock fish is renowned for its versatility in cooking. It can be rehydrated and incorporated into a wide range of dishes, such as soups, stews, sauces, and casseroles. Its intense flavor adds depth to dishes, while its firm texture holds up well in cooking, making it a popular choice for hearty and savory recipes.