Everyone that knows me my love of stockfish has no bounds. Actually I am a fish connoisseur. So far I wanted to know what it tasted like in noodles and I was not disappointed at all. You can have this or the smoked dried fish and also combine the two if you wish. I Combined them. It was so tasty that I can not wait to share it with you.
In a small pot I added 1 cold water and boiled between 6 to 10 stockfish pieces and 1 piece of dried smoked fish. I let it boil for 10 minutes. It is quite salty and they can be soaked in the water in the fridge overnight and drained. You can do either of these two methods and this cleans the dried smoked fish pieces and removes excess salt and it cleans this too. I placed the fish back in the pot and put 4 cups of water then brought to a boil again.
I added 1 tsp of palm oil, 1 pinch each of dawadawa, sentleaf, boni bonga fish powder, crayfish, African yellow chili powder or red chili powder. If using a spicy noodles packet, please add at your discretion. This is for any type of noodles you want to use. Noodles is just noodles to me as long as they are zabhiha halal kind. I will give you an example for one. I used chings but they can be other brands too that you wish.
Add the seasoning packet and dunk your noodles gently and cook until the noodles are soft. Add 3 pinches of a soup thickener of choice like achi to make it thick, 3 dashes of maggi or knorr aroma is also added for extra flavor. { Also 1 pinch of dried cocoyam leaves, bitterleaf, ugu,utazi, ukazi, uziza or moringa leaves can be added} These here are purely optional and so is 1 can of fish of choice. It can be in either oil brine or tomato sauce,
Enjoy with a ice cold bottle of malt.
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