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Ground Crayfish

Also known as Ground Crayfish (Dried Crayfish Powder — Preparation)

Ground dried crayfish is arguably the single most important ingredient in Nigerian cooking — used in virtually every Nigerian soup, stew, rice dish, bean preparation and seasoning blend. The small, dried, intensely flavoured West African crayfish (Penaeus notialis and related species) are harvested from Nigerian coastal waters, dried in the sun and ground into a coarse or fine powder that provides an irreplaceable seafood umami depth to everything it touches.

Ground Crayfish, Nigerian cooking

Ingredients

  • A big quantity of whole dried Nigerian crayfish — choose the brightest orange-red colour available
  • A small amount of vegetable oil — optional, rubbed on hands when handling
  • A spice grinder or strong blender for grinding

Method

  1. 01

    Selecting Premium Dried Crayfish. Quality dried crayfish is a deep, vivid orange-red colour. It smells intensely of the sea — a clean, strong seafood aroma without any off notes. Avoid dried crayfish that is very pale, very dark or that smells musty. The smaller varieties from the Atlantic coast of Nigeria tend to be more flavourful than large varieties.

  2. 02

    Sun-Drying Before Grinding — Optional but Recommended. Spread the dried crayfish on a tray in the direct sun for 1 to 2 hours before grinding. This extra drying drives off any residual moisture, making the grinding easier and the resulting powder finer and more shelf-stable.

  3. 03

    Grinding. Working in batches, place the dried crayfish in a spice grinder or blender. Grind to your preferred consistency — coarse (with visible pieces) for soups where the texture of the crayfish is desired, or fine (completely powdery) for smooth sauces and marinades. Do not over-grind — the crayfish can become slightly oily if ground too long.

  4. 04

    Sieving — Optional. For the finest possible crayfish powder, pass the ground crayfish through a sieve. The fine powder passes through; any larger pieces can be re-ground.

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