Norwegian Hard Stockfish (Panla Fish Steaks) Nigerian Egusi Whether you're making a classic

Whether you're making a classic custard or using it as a base for other desserts

or they are boiled and mashed into a dough-like paste known as fufu and is served with soups and stews

creamy texture

They are often used as thickening agent in soups and stews

Enerem Locust beans

Norwegian Hard Stockfish (Panla Fish Steaks) Nigerian Egusi Whether you're making a classicNorwegian Stockfish is one of the richest known sources of protein, Calcium, Iron and B Vitamins. Stockfish can be adapted to suite most tastes and palates. The word Stock fish represents any of the species of certain salt water fish (Cod, Tusk, Haddock, Sey, or Ling) that has been completely de hydrated with no added salt or preservatives. When adequately soaked, the fish regains its original weight, and the flesh becomes milky. The fish can be