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Ground African Crayfish Crayfish are freshwater crustaceans significantly smaller; freshwater cousins of the lobster. In some parts of the United States they are also known as crawfish. Crayfish are low in fat and contain only trace amounts of carbohydrates. They are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous. A 3-ounce serving of cooked crayfish contains 70 calories and 14 grams of protein. Several West African countries depend on the use of crayfish for seasoning their meals. The flavor crayfish imparts on a dish is a savory “umami” flavor. The flavor is released during a simmering or slow cooking process which it the way most African meals are prepared. It is a very versatile flavor and can be used in the preparation of most West African traditional dishes.
Crayfish, also spelled crawfish, is smoked/dried and ground. Crayfish is a fantastic seasoning that is used in the preparation of many African soups, sauces, and foods. Natural crayfish are sourced from local African fishermen who catch them in rivers rather than in mega fish farms.