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Fish & seafood · Shellfish

Ground dried crayfish

Dried smoked small crustaceans ground to an orange powder; a key savoury seasoning in Nigerian and Ghanaian soups.

Also called: crayfish powder, dried crayfish, nyanyi

4 recipes with it

What it is

In West Africa 'crayfish' usually means small dried, smoked shrimp or prawns rather than freshwater crayfish. They are ground into a coarse orange-brown powder with a smoky, savoury flavour and stirred into soups and stews. It is a seasoning, used by the spoonful.

How it’s used

  • Egusi, okra and ogbono soups
  • Jollof rice and stews
  • Moi moi and akara
  • Pepper soup

Characteristics

Taste
Smoky, salty and savoury.
Aroma
Smoky-fishy.
Texture
Coarse powder.
When cooked
Dissolves into soups and thickens them slightly; add early so the flavour spreads.
Sold as
ground, dried
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Refrigerated. Keep in an airtight jar in the fridge or freezer to stop it going stale or rancid.

Diet, allergens and safety

Contains Crustaceans.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains crustacean shellfish, one of the most common and serious food allergens; reactions can be severe and also occur from cooking steam or shared oil.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried shrimp — Grind in a spice grinder; less smoky.
  • Fish sauce — For savouriness without the crustacean; no smoke.

Related ingredients

Recipes with ground dried crayfish

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