Traditional Nigerian smoked catfish is prepared using a time-honored smoking technique employing wood smoke. Renowned for its rich flavor and texture, smoked catfish serves as an excellent source of omega-3 fatty acids, known for their potential in reducing the risk of type 2 diabetes and heart disease. This versatile ingredient finds its way into numerous Nigerian culinary creations, including efo riro, stew, Ogbonno soup, egusi soup, Ofe Owerri, and Afang soup, enhancing the taste and nutritional profile of these dishes.
