Air-dried, unsalted cod. Requires rehydration (soak 24-48 hours in cold water, changing water several times). After rehydration, provides the full nutritional profile of fresh cod but concentrated: 80g protein per 100g dry weight, very high B12, selenium, and phosphorus. Used in West African soups and stews where it provides both flavor (similar to dried crayfish but with meatier texture) and substantial protein.
Available at West African grocery stores in major US diaspora cities. Online from Nigerian/Ghanaian food suppliers. A pantry staple in West African diaspora households.
The protein concentration of stockfish is unmatched in the plant or animal kingdom — 80g protein per 100g dry weight (after rehydration, approximately 20-25g per 3oz cooked serving). For communities managing protein adequacy on limited budgets, stockfish provides protein at one of the best protein-per-dollar ratios of any animal source. The B12 and selenium content (both high in cod) make stockfish a significant micronutrient source. The traditional role of stockfish in West African soups means it historically sustained communities through seasons of dietary scarcity — a food engineered by traditional preservation to deliver maximal nutrition per gram.
Rehydration essential: soak whole stockfish pieces in cold water 24-48 hours, changing water 3-4 times. After rehydration: add to egusi, banga, pepper soup, or ukwa (breadfruit soup). The fish breaks apart into flakes after long cooking. The rehydration water is very flavorful — can be used as a seafood stock.
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