The History of stockfish in Nigeria
As a Nigerian, we all grew up eating stockfish in our favorite soups. Stockfish didn’t originate from Nigeria but from Norway.
This dried and preserved fish delicacy is integral to Nigerian cuisine, giving it a strong aroma and distinct taste.
Surprisingly, stockfish didn’t originate from Nigeria. This fish delicacy is imported from Norway, which is how it all began.
The major drive according to history was the Biafran civil war in Nigeria. This war which lasted for about three years led to the death of over a million people. Apart from the killing during the war itself, a lot of people were also dying from hunger. It got so bad that churches, nations, and relief agencies started to fly in emergency supplies.
One of the nations that stepped in to help was Norway, whose contribution was stockfish. And so, tonnes of stockfish were flown to Nigeria to help combat hunger.
It is important to note that the process of drying stockfish means that it can last for years. In addition to this, stockfish don’t need refrigeration, but it comes with nutritional benefits such as protein and vitamins, which were just needed to combat kwashiorkor, the malnutrition that characterised the Biafran war.
Stockfish have been assimilated into Nigerian cuisine, adapting to the diverse palates and cooking styles of the various ethnic groups. [NAN]
Before this, stockfish were already being used as food for the West African people enslaved and sent on long sea voyages to the Americas, according to a Norwegian historian, Frank Jensen.
The Biafran war might be way over, but Stockfish has stayed. Nigeria is actually one of Norway’s biggest export markets for stockfish.
Today, stockfish have been assimilated into Nigerian cuisine, adapting to the diverse palates and cooking styles of the various ethnic groups. It is now a favoured ingredient in traditional dishes such as; Egusi, Afang, Ukazi, Oha, Efo Riro, Okra, etc, and it is found all over our markets.
Some say stockfish has remained hugely popular in Nigeria because of its ability to stay without rot or decay in spite of the hot, humid climate. But for others, stockfish has lasted this long because of the rich flavour it adds to their meals