The shrimps that the A.F.P. dry smoked shrimp powder is made of are dried while being smoked, and therefore ads that nice smoked flavour to (African) dishes. Ground, so ready to use in soups and stews.
Dried cod head cutlets are a popular ingredient in many (West-)African soups and stews eaten together with fufu. Since there is extra flavour in the head, the dried cod cutlets are also perfect for making a fish stock.
Dried crayfish powder can be use in stir-fries, fufu meals, soups (like okra soup and pepper soup) or even as a topping in for example salads. It is also nice to add a bit to the powder when making Jollof rice.
Dried fish is a signature ingredient of West African cuisine. A.F.P. crayfish are freshwater (baby) shrimps, not to be confused with the North American Crayfish (fresh water lobsters). Used in numerous (West-)African dishes.
Barracuda rings are used in many recipes from the African, Asian and Caribbean kitchen. In Africa you will often find them in various dishes, especially in Nigeria. The smoking process takes about 6-8 hours.
Smoked fish is a signature ingredient of West African cuisine. Dry smoked bonga fillets are used in many (West-)African dishes. Traditionally smoked fish is eaten with a lot of vegetables.
Smoked fish is a signature ingredient of West African cuisine. Dry smoked catfish fillets are used in many (West-)African dishes, like stews and soups. Traditionally smoked fish is eaten together with a lot of vegetables.
Smoked fish is a signature ingredient of West African cuisine. Like Barracuda, Catfish rings are used in many Nigerian dishes. Smoked fish is seen as a must by many Africans. The smoking process generally takes about 6-8 hours.