Panla Kika Smoked Dried Hake Fish

Panla Kika brings the smoky, savoury backbone of countless Nigerian soups straight to your pantry.

What it is: Also known as "eja kika," Panla is a hake-type fish that is oven or wood smoked and dried, giving it a firm texture that holds together well in long-simmered dishes, along with a deep smoky aroma.

Why customers love it: Cooks love its firm, meaty texture, which doesn't fall apart during cooking, along with the rich smoky flavour it lends to any pot it's added to.

How to use it: Soak briefly to soften if needed, then add to soups and stews such as efo riro, vegetable soup, okra soup and pepper soup for extra depth and protein.

A taste of home: Smoked panla is one of the most widely used dried fish varieties in Nigerian and wider West African cooking, valued for its affordability, availability and the authentic smoky taste it brings to everyday meals.

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