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Dried Crayfish Production

Also known as Dried Crayfish Production (Full Traditional Method)

The production of dried Nigerian crayfish from fresh Atlantic shrimp and prawns is one of the most important food processing traditions in Nigerian coastal communities — a process that transforms fresh, perishable seafood into the shelf-stable, intensely flavoured seasoning that appears in virtually every Nigerian recipe in this book. The tiny, reddish-brown dried crayfish sold in Nigerian markets are produced by sun-drying fresh small shrimp and prawns with a salt cure until

Dried Crayfish Production, Nigerian cooking

Ingredients

  • A big quantity of very fresh small shrimp or prawns — the smaller the better for drying
  • Coarse salt — for the initial cure
  • Strong direct sunlight
  • Wire racks or bamboo mats for drying

Method

  1. 01

    Selecting and Cleaning. Select the freshest, smallest shrimp or prawns available — freshness is non-negotiable for high-quality dried crayfish. Clean and devein the larger ones. Very small shrimp can be left whole.

  2. 02

    Salt Curing. Toss the cleaned shrimp generously in coarse salt. Leave for 2 to 4 hours. The salt draws moisture from the shrimp.

  3. 03

    Sun-Drying. Spread the salt-cured shrimp in a single thin layer on wire racks. Place in the most intense direct sun available. Dry for 3 to 5 days, bringing inside at night. Turn daily. They are ready when completely hard, deep reddish-orange in colour and strongly fragrant.

  4. 04

    Grinding. Once completely dry, grind in a blender or spice grinder to the desired coarseness — coarse (with visible pieces) or fine (powder). Grind in batches.

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