Crayfish Dried whole crayfish, cleaned and ready to grind. The savoury backbone of West African cooking, and the ingredient most people abroad run out of first. Almost nothing in a Nigerian kitchen gets cooked without it. Soup, stew, porridge, abacha, moi moi, sauce for rice. It is in all of it. Whole or ground We sell it whole on purpose. Ground crayfish loses its aroma within weeks and the pre-ground stuff is often bulked out. Buy it whole, grind small batches as you need them, and the difference is obvious. How to prepare it Pick through and remove any grit or shell fragments. Toast briefly in a dry pan if you want a deeper, smokier flavour. Optional but good. Grind in a spice grinder or blender. Coarse for texture, fine for soups where you want it to disappear. Store the ground portion in the freezer and grind again when it runs out. What it goes into Egusi, ogbono, okra, bitterleaf, afang. All of them. Abacha and nkwobi Moi moi and ekuru Efo riro, ewedu, jollof, stews and porridges Product details Form: Whole, dried, cleaned Sizes: 1.4lb full bucket, 2.8lb double bucket Storage: Freezer, in an airtight bag. Crayfish attracts moisture and loses aroma fast at room temperature. Shipped from Nexxtmart to anywhere in the United States. Allergen: crustacean shellfish.
