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Description
Smoked Aba Knife fish (Gymnarchus niloticus), known as “eja osan” in Yoruba, is highly prized in African culinary traditions. Smoked over open fires or in smokehouses, it acquires a rich, smoky flavor and longer shelf life. Popular for its unique taste and texture, it enhances soups, stews, and sauces, and is a staple in many dishes. Beyond its culinary role, smoked eja osan holds cultural significance, often served during celebrations to symbolize abundance and community. Efforts to sustainably harvest and preserve these fish reflect their importance both as a food source and culturally significant resource.