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Dried seafood is a big part of authentic West African food, giving it its unique depth, smell, and savory complexity. Adding things like dried shrimp, periwinkles, whole crayfish, and stockfish gives food a sea-salty flavor that salt or regular spices can't match. When these traditional seafood choices are simmered, they pick up spicy pepper bases and palm oil, which makes stews and slow-cooked native soups like Egusi, Afang, and Okra taste better. If you have the right dried seafood in your kitchen, your home-cooked meals will really taste like they came from your childhood.
Every native African dish needs a different kind of seafood to really taste like it comes from that area. Our range has everything from fine seasoning powders to hearty proteins that are cooked slowly. Looking through it will help you find the right ingredient for your favorite recipe.
Crayfish is without a doubt the main ingredient in West African home cooking. A spoonful of ground or whole crayfish adds a lot of natural umami flavor to stews, Jollof rice, and veggie soups, making them smell amazing and make your mouth water. It naturally improves the taste of things by mixing pepper bases and palm oil into a tasty paste.
Dried fish like Panla (Hake), Catfish, and Stockfish add a strong, smoky depth to soups that take a long time to cook, like Egusi, Ogbono, and Bitterleaf. Naturally cured to keep its shape, dried fish releases its rich, oily flavor into the broth. This gives your pot that home-cooked smell and every bite a satisfyingly firm texture.
Oporo, which is dried shrimp, adds a subtle, sweet and salty seafood note to both everyday meals and holiday recipes. If you dry shrimp in the sun, the flavor stays locked in. Dried shrimp, whether whole or broken, give native rice dishes, fried pepper sauces, and okra soups a classic coastal flair with their chewy bite.
Periwinkles and African giant snails are considered true culinary treats. They give traditional native foods a unique, chewy texture and an earthy sea flavor. These traditional vegetables soak up rich, spicy broths and give your feast a high-end, traditional touch. They are necessary for authentic recipes like Edikang Ikong, Afang, and Ofe Onugbu.
How you choose the best dried seafood depends on how flavorful and chunky you want your dish to be. Ground or whole crayfish is an important seasoning base for everyday cooking. It adds a savory, umami kick to Jollof rice, fried rice, and vegetable stews right away. When making rich, long-simmering traditional soups like Egusi, Ogbono, or Efo Riro, use dried hake (Panla) or stockfish filets because their firm flesh soaks up pepper sauces well without breaking down quickly. Whole dried shrimp and periwinkles give seaside specialties like Edikang Ikong, Afang, or Okra soup a real chewy texture and a strong sea-savory smell. Putting the right seafood in the right pot will make sure that the tastes are balanced and that you have a truly authentic meal.
The crayfish, shrimp, stockfish, and periwinkle that we dry are ethically sourced directly from West African coastal areas that we know and trust. We make sure that traditional curing methods are used so that the UAE gets the real flavor, smell, and high quality of the region.
We have both small pieces of dried crayfish and crayfish powder that has been finely ground. Whole crayfish adds a rich texture to traditional soups, and our pre-ground option makes seasoning everyday rice dishes, stews, and native sauces quick and easy.
Yes. Even though our dried seafood has already been cleaned and sorted, we suggest giving it a quick rinse in cold water before cooking. This gets rid of any small bits of sea salt or dust that are still on the dishes, giving them the cleanest taste possible.
Allow dried snails or stockfish to soak in warm, salty water for 30 to 45 minutes, or boil them for 10 to 15 minutes until they are soft. This makes them softer, cleans them well, and helps them soak up rich tastes while they simmer slowly.
For short-term use, keep dried seafood in a cool pantry in airtight cases or bags that can be sealed. Keep them in the fridge or freezer to keep them fresh for up to 12 months and protect them from the heat and humidity of the UAE.
Not really. All orders of dried seafood are either vacuum-sealed or wrapped tightly in food-grade packaging with multiple layers. This keeps the food fresh, keeps the natural smell, and stops any smells from getting out while it's being shipped in Dubai and the other Emirates.
Yes, we offer fast service from door to door in all seven Emirates. These are Dubai, Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah, and Umm Al Quwain. You can expect most items to get to you in 24 to 48 hours.
Periwinkle is a very tasty vegetable that is used in traditional West African meals like Ofe Onugbu, Edikang Ikong, and Afang. It makes native soups and seafood stews taste and feel more authentic by adding a subtle sea-savory flavor and a nice chewy texture.