DIRT FREE CRAYFISH

Description

Nigerian crayfish, often referred to as korriko or dry crayfish, is a popular ingredient in West African cuisine, especially in Nigeria. It’s typically sold dried and is used to enhance the flavor of various dishes. The crayfish has a robust, salty, and slightly earthy taste, adding a unique umami flavor to soups, stews, and sauces. It’s commonly ground into a powder or used whole, depending on the recipe. When used in cooking, Nigerian crayfish imparts a rich, savory depth to dishes like jollof rice, egusi soup, or vegetable soups like edikang ikong. The dried crayfish is usually sun-dried, giving it a distinctive aroma that is integral to the authentic taste of Nigerian food. It’s a staple in many Nigerian households, valued for both its flavor and its nutritional benefits, as it is high in protein and minerals.