African Village Girl Cooks Most Delicious Smoked Fish with Ragi

#africanvillagelife #cooking #driedfish #Smokedfish
Dried fish has been part of African life for centuries — a traditional way of preserving fresh catch under the hot sun or over slow wood fires. In many African countries, fish like tilapia, Nile perch, and catfish are cleaned, salted, and sun-dried to last for months without spoiling. This simple method, passed down through generations, began as a way to survive the fishing-off seasons and soon became a unique taste of African culture. Every region cooks it differently — in Kenya and Tanzania it’s softened and simmered with tomatoes, onions, and coconut milk; in Uganda it’s cooked in groundnut sauce; in Nigeria and Ghana it adds smoky flavor to egusi or okra soup; and in Congo and Zambia it’s mixed with cassava leaves or palm oil stew. Dried fish carries history, flavor, and connection — a real taste of Africa’s village traditions.

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