Traditional West African smoked catfish — deeply flavorful, high protein, rich in iron and B12, used as both a food and flavor base in soups and stews. The smoking process concentrates nutrients and creates the umami depth that defines West African and Black Southern soup traditions.
In Black Southern cooking, smoked catfish is the soul food flavoring agent. In West African cooking, smoked catfish (or 'asa') performs the same function. Same fish, same tradition, separated by 400 years and an ocean. APEX sees the bridge.
Smoked fish provides heme iron at high bioavailability — critical for the iron-deficiency anemia disproportionately affecting Black American women (23% prevalence). B12 from fish directly addresses B12 deficiency — a major concern for Black Americans on metformin and those eating plant-heavy diets without supplementation.
Available at West African grocery stores. Rinse well before use — remove bones. Add to soups (egusi, okra, groundnut soup), rice dishes, or use as protein in any stew. Can be shredded and used as seasoning. Also found in some Caribbean and African grocery stores as 'dried fish' or 'smoked fish.'
Free, no account needed to ask.