Deboned Smoked Bonga Fish

Deboned Bonga Fish takes one of West Africa's favourite smoked fish and makes it effortless to cook with.

What it is: Bonga fish is a small, oily, richly flavoured fish that is traditionally smoked over an open fire; this version has been carefully deboned so all the smoky flavour comes without the hassle of picking out bones.

Why customers love it: Home cooks love the convenience of a ready-to-use smoked fish that still delivers that deep, savoury, slightly salty flavour bonga is known for, without the usual prep work.

How to use it: Flake into soups such as efo riro, okra soup or pepper soup, or stir into jollof rice and stews for an extra layer of smoky depth.

A taste of home: Smoked bonga fish is a coastal West African staple, long dried and smoked as a way of preserving the day's catch. It remains a favourite way to add authentic smoky flavour to everyday Nigerian cooking.

Storage: Store in a cool, dry place or refrigerate for extended freshness. Keep in an airtight container to preserve aroma.