Bigi Mama Smoked Catfish Ring – 150g – Smoked catfish on a ring

Give your African soups and stews an authentic, deep, smoky, umami flavor with Bigi Mama's smoked catfish ring. This traditionally wood-smoked and dried catfish is an essential flavor carrier and the secret ingredient in countless West African dishes. Just a small piece is enough to imbue your dishes with unparalleled depth of flavor.

• Intense smoky flavor: Traditionally smoked to produce a deep, complex, and distinctive flavor that is at the heart of African cuisine.
• Authentic ingredient: The soul of countless dishes such as Egusi soup, Okra soup, Palm Nut Soup (Banga) and Nigerian pepper soups.
• 100% Natural Fish: Pure, dried catfish – no artificial additives or flavor enhancers.
• Long shelf life: Naturally preserved through smoking and drying, making it ideal for storage.
• Rich flavor carrier: Very intense in flavor, even a small piece is enough to give an entire dish a rich flavor base.

The true taste of West Africa: Smoked catfish from Bigi Mama

In West African cuisine, it's often the simple yet powerful ingredients that give a dish its unforgettable character. Smoked catfish is just such an ingredient. Bigi Mama carefully selects and traditionally smokes the catfish, then wilts it and practically forms it into a ring.

This process not only concentrates the natural fish flavor, but also imparts a deep, earthy smoky aroma that unfolds during cooking and blends with the other ingredients to create a harmonious symphony of flavors. It's this special flavor that makes the difference between a good and a truly authentic African soup.

Important preparation instructions:

Dried smoked fish is very hard and must be prepared before use.

1. Soaking: Break off a piece of the fish ring and soak it in hot water for 10-20 minutes. This softens the fish, makes it easier to clean, and can remove excess salt.
2. Cleaning & Deboning: Wash the soaked fish thoroughly under running water. Carefully remove the skin (if desired) and, most importantly, all the bones . This is the most important step.
3. Mincing: Tear the clean, boneless fish into small pieces.
4. Cooking: Add the fish pieces to your soup, stew, or sauce right from the start so the smoky flavor can fully develop throughout the cooking process.

Culinary inspiration:

• Egusi & Ogbono Soup: Essential for that authentic, deep flavor base.
• Jollof Rice: Small pieces cooked with the rice add an additional smoky flavor.
• Palm Nut Soup (Banga Soup): Perfectly complements the nutty sweetness of the palm fruit.
• Okra Soup: Provides the classic, smoky counterpoint to the freshness of the okra.

Name of the food: Smoked and dried catfish, whole.

Ingredients: Catfish ( fish ) (100%).

Allergen information: Contains fish .

Net weight: 150 g

Best before date (BBD): See print on the packaging.

Storage conditions: Store in a cool, dry place away from direct sunlight.

Name and address of the food business operator (distributor): Bigi-mama, Sulky 21, 3897 AJ, Zeewolde, Netherlands, info@bigimama.com

Country of origin: Non-EU agriculture

Fishing area: Caught in inland waters.

Production method: Smoked.