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Oporoko Recipe

Nigerian Oporoko, also known as smoked catfish, is a popular delicacy that is often used as an ingredient in soups, stews, and sauces. This dish is believed to have originated from the southern region of Nigeria, where it is commonly found in markets and sold by fishmongers.


4 smoked catfish

2 onions

3 tomatoes

3 red bell peppers

2 scotch bonnet peppers (habanero peppers)

1 teaspoon of ground crayfish

1 teaspoon of ground uziza seeds

2 tablespoons of palm oil

Salt to taste

Kitchen Equipment:

Cutting board



Cooking pot

Wooden spoon

Allergy Concerns:

If you have allergies to seafood, specifically fish, then this dish is not suitable for you. Also, if you are allergic to hot peppers or any of the ingredients listed above, it is important to avoid them or find suitable substitutes.

Calories Intake:

A serving of Nigerian Oporoko (1 smoked catfish) contains approximately 70-80 calories, depending on the size of the fish. The addition of palm oil and ground crayfish increases the calorie count to approximately 120-140 calories per serving.

Spicy Level:

The use of scotch bonnet peppers in this recipe makes it quite spicy. If you prefer a milder version, you can reduce the amount of scotch bonnet peppers used or substitute with a milder pepper.

Healthy Alternatives:

To make this dish healthier, you can reduce the amount of palm oil used or substitute with a healthier oil such as olive oil. You can also add more vegetables such as spinach, kale or green beans to increase the nutrient content.


Rinse the smoked catfish under running water to remove any dirt or debris. Using a knife, carefully remove the head and tail of the fish, and cut it into small pieces.

Peel and chop the onions, tomatoes, red bell peppers, and scotch bonnet peppers. Add them to a blender and blend until smooth.

Heat up the palm oil in a cooking pot on medium heat. Once hot, add the blended pepper mixture and fry for about 5 minutes or until the mixture reduces and thickens.

Add the smoked catfish, ground crayfish, and ground uziza seeds to the pot. Stir well and cook for an additional 10-15 minutes on low heat.

Season with salt to taste and serve hot.

Amazon Links:

Smoked Catfish: Click to Buy

Ground Crayfish: Click to Buy

Palm Oil: Click to Buy

Uziza Seeds: Click to Buy

I hope you enjoy making and eating this delicious Nigerian dish!

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