Whole Dried Crayfish – Nigerian Crayfish, Traditional Taste, 2 oz

Whole dried crayfish is the seasoning you can't leave out of Nigerian and West African cooking. Added to egusi, ogbono, okra soup, efo riro, jollof and pepper soup, it gives that deep, smoky, savory taste that makes a pot taste like home.

This bag from Traditional Taste, a local company here in Chicago, holds whole dried Nigerian crayfish. Use them whole in soups and stews, or grind them at home for fresh crayfish seasoning. It's a Product of Nigeria.

How to use whole dried crayfish

Whole in soups and stews: rinse quickly and drop a handful into egusi, ogbono, okra or pepper soup while it simmers.

Ground at home: pulse in a blender or spice grinder for a few seconds to make your own crayfish seasoning. Freshly ground has the strongest aroma.

In rice and beans: add ground crayfish to jollof, fried rice, beans or moi moi for extra depth.

It pairs well with our egusi seeds, ground ogbono and Epo Pupa palm oil.

Good to know

Keep the bag sealed in a cool, dry place, or in the fridge or freezer once opened so the flavor stays fresh.

Ingredient: dried crayfish.

Allergens: contains shellfish (crayfish). Packaged on equipment that also handles milk, egg, wheat, peanuts, tree nuts, shrimp and fish.

Questions

What is crayfish in African cooking?

West African crayfish are small freshwater shrimp that are smoked and dried. They're one of the most important seasonings in Nigerian and Cameroonian cooking, and they're different from the live crawfish used in Louisiana boils.

Is this ground crayfish?

No. This bag is whole dried crayfish. If you want powder, grind it at home in a blender or spice grinder in a few seconds.

How much crayfish should I use?

About a small handful whole, or 1 to 2 tablespoons ground, for a family-size pot of soup. Taste and add more if you like it stronger.

Where can I buy Nigerian crayfish near me?

Stop by Yado African & Caribbean Market at 1651 E 87th St in Chicago, or order online and we'll ship it to you.