How To Soften Stockfish for Egusi and Other Soups

If you grew up in a typical Nigerian home, chances are you’ve tasted stockfish in one soup or another. 

Stockfish’s rich, smoky aroma that fills the kitchen the moment it touches hot water is unforgettable. 

For many Africans in the United States, stockfish is not exactly dried fish; it is different, aside the fact that it elevates the taste and flavor of every soup, it is also the taste of home.

But Where Did Stockfish Come From? 

If nigerians love something, they always find a way to make it happen. Stockfish did not just appear in the nigerian market or our pots; it had to travel the oceans and seas to find its way to nigeria. 

Stockfish, known as tørrfisk in Norwegian, comes from Norway, where fresh fish—mostly cod—is dried in the open air using nothing but cold wind and sun. No salt, no smoke, just nature doing the work. 

This method has been used for centuries, and it preserves the fish so well that it can travel across oceans without losing any of its flavor. And that is how it found its way into the African market and kitchens, where it has grown to become part of many traditional soups.

Photo by BonFood

If you’re curious about how Africans are protecting their food culture in today’s world, check out our blog on GMO vs Non-GMO: Protecting African Food Integrity.

Cooking with Stockfish in Nigerian Soups

Due to its drying and preservation style, stockfish is tough, rich in flavor, and stands out no matter the soup you put it in. 

But before cooking, it is often softened by soaking in warm water for hours or even overnight. Once it becomes soft, it goes well with any choice of protein, from meats to crayfish, and spices beautifully.

One challenge of why some don’t use stockfish is because they don’t know how to soften it and unlock all of the flavor it has to offer. The question is always, “How do I soften my Stockfish?” The answer is simple: there are different ways to soften stockfish depending on how much time you have. 

These are tips on how to soften your stockfish:

• Soaking Overnight: This style is the most common method to soften your stockfish but also takes the longest time. Leave it in water overnight, letting it absorb moisture and release all of the hidden flavors slowly.
  
• Hot Water Soak: If you are short on time, you pour very hot water over it and leave it to sit for 30 minutes to a few hours.
  
• Boiling: This method is very effective also; boil your tough stockfish for 15–30 minutes to speed up the softening process.
  
• Pressure Cooker: This is the fastest of all the ways you can soften your stockfish. If you have a pressure cooker, put your stockfish in it and pressure cook for 10–15 minutes.
  
• Combination Method: This method combines two methods; some people boil it for a short time, less than 15 minutes, and then leave it to soak until it is tender.

After softening your stockfish, how do you enjou it and what nigerian soup does it best pair with? Here are a few Nigerian soups where stockfish stands out:

• Egusi Soup: Many people ask, what is in egusi soup? And what  makes it special? The answer: melon seeds, palm oil, any leafy greens of your choice, preferably Ugwu (spinach)—and stockfish if you want that deep, rich flavor that just binds every spice together. Check out our blog on 5 More Must-Have Nigerian Soups You Should Try.
• Fisherman Soup: This soup stays true to its name; it is rich and filled with different types of seafood, but stockfish is what gives it that depth and rich taste that lingers on the tongue and makes you ask for more.
• Oha Soup: A signature soup from the southeast. This soup is  made with smooth and soft oha leaves, cocoyam paste, and chunks of stockfish, making this soup one of a kind, comforting and filling.
• Afang Soup: A traditional soup from the south south and a favorite in many nigerian homes. When stockfish is added to afang soup, it becomes richer and takes the flavor to another level entirely, balancing the taste of the leaves.
• Ogbono Soup: Popular for its smooth and drawing texture, ogbono soup becomes even tastier with stockfish in the mix. Stockfish’s rich flavor blends with meats and palm oil, making every bite tasty and satisfying.

If you’d like another delicious option for your dinner table, check out our Step-by-Step Guide on How to Make Nigerian Fried Rice Without Turning Mushy.

To African Americans, stockfish is not just another item on the shelf; it's home, history, culture, and the flavor that reminds us of our kitchens back home. 

Regardless of the soup you are cooking, from egusi for a weekend gathering, oha for a quiet evening, or fisherman soup to surprise your guests, stockfish is more than just an ingredient that adds taste but the flavor that connects and reminds us of home. 

And if you’re cooking for the whole family or have kids, you might want to check out our blog on Kid-Friendly African Recipes: Safe Spices for Babies and Easy Dinners.

Visit our store now to order fresh and authentic stockfish to enjoy the taste of home.