Prepping Stockfish | Okporoko

---

 Stockfish is a Norwegian fish that was introduced to Nigerians during the Nigerian civil war (Biafra war). It is very important to know how to cook it because it is a very dry fish (bone dry). I will be sharing some fun facts about the origin of the beloved Nigerian staple. If your neighbors don't like the pungent smell, you can cook it in once in a large batch, store in the freezer and use when needed.

Directions

• Wash the stockfish properly.
• Cook in water for about 20 minutes to soften a little bit. Rinse it out the second time to ensure it is not rotten in the inside. A rotten stockfish does not taste good.
• Add clean and fresh water and cook until it softens. Turn off heat and let it cool down.
• When it cools, store in a ziplock bag and the liquid in any plastic container and freeze for months.

Ingredients

Stockfish (Codfish)