CRAYFISH

CRAYFISH

Crayfish adds rich, savory depth to traditional African meals. Farmers harvest these tiny crustaceans from clean riverbeds and coastal waters, then sun-dry them naturally to lock in bold, umami flavor. Whether used whole or ground, this dried seafood seasoning transforms ordinary soups and stews into unforgettable dishes.

We start by thoroughly washing the crayfish to remove dirt and debris. After that, we sun-dry them until crisp, allowing their natural oils and aroma to concentrate. You can use them whole for texture or grind them into fine powder to blend easily with other seasonings.

Dried seafood like crayfish enriches local favorites such as ogbono, egusi, okra, vegetable soup, jollof rice, and pepper sauce. It serves as a natural alternative to bouillon cubes, delivering depth without MSG or artificial additives. A small scoop of ground crayfish gives your dish a traditional flair while enhancing nutrition.

Crayfish provides a good source of protein, calcium, iron, and magnesium. These nutrients help support strong bones, healthy muscles, and overall energy. It also complements most diets, being gluten-free, low in carbs, and completely natural.

Home cooks and professional chefs alike favor crayfish for its convenience. It stores well, blends effortlessly, and intensifies flavors quickly. You can add it during cooking or sprinkle it as a finishing touch. With proper storage in an airtight container, whole crayfish lasts several months, while ground crayfish remains aromatic for weeks.

Whether you’re preparing a family dinner or packaging ingredients for export, this seasoning offers dependable quality and taste.

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