Description
African keeps it to whole dried prawns (Penaeus). Sun-dried and no additives or preservatives..
For Soups: Rinse and add whole to soups like Efo Riro, Edikaikong, or Vegetable soup for visible, premium protein.
Gluten-freeNo-preservatives
Dried prawns are a prized seasoning and protein source in West African cuisine. Larger and meatier than crayfish, these whole prawns bring a luxurious depth of flavor to soups and stews. In coastal communities from Lagos to Accra, fresh prawns are sun-dried on open racks by the sea, concentrating their sweet, briny flavor. Whole prawns in a soup signal a premium dish — they are the mark of a generous cook and a special occasion.
Whole dried prawns (Penaeus). Sun-dried, no additives or preservatives.
For Soups: Rinse and add whole to soups like Efo Riro, Edikaikong, or Vegetable soup for visible, premium protein.
Ground as Seasoning: Blend dried prawns to a powder and use like ground crayfish — but with a sweeter, more intense flavor.
For Fried Rice: Soak for 10 minutes, then add whole to your fried rice for an authentic Nigerian touch.
For Stir-Fry: Rehydrate briefly and add to vegetable stir-fries.
Tip: Soak in warm water for 15 minutes before use if you want a softer texture. Save the soaking liquid as a flavorful stock.
Ground as Seasoning: Blend dried prawns to a powder and use like ground crayfish — but with a sweeter, more intense flavor.
For Fried Rice: Soak for 10 minutes, then add whole to your fried rice for an authentic Nigerian touch.
For Stir-Fry: Rehydrate briefly and add to vegetable stir-fries.
Tip: Soak in warm water for 15 minutes before use if you want a softer texture. Save the soaking liquid as a flavorful stock.
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$20.49