Why Stockfish (Okporoko) is Very Important to Ndi Igbo

Stockfish, commonly known as Okporoko in Nigeria, plays a vital role in West African cuisine, particularly in Nigerian delicacies. Notably, this dried fish is an essential ingredient in various soups like Egusi, Edikaikong, Ofe nsala, Afang, Ukazi, Oha, Efo Riro, and Okra, typically served with fufu meals such as pounded yam, fufu, and garri.

Culturally, Okporoko holds a special place in Nigerian culture, especially among the Igbo, Ibibio, Efik, Annang, Kalabari, Igbani, Ikwerre, and other southeastern communities. Specifically, the name “Okporoko” originates from the sound the hard fish makes in the pot, translating to “that which produces sound in the pot.” During festive periods, Ukazi soup garnished with Okporoko becomes a staple meal. Moreover, importers of Okporoko in Aba, Abia State, cater to the high demand.

In Igbo culture, Okporoko is indispensable. As the saying goes, “cooking a pot of soup without Okporoko is like bathing without water.” Furthermore, its significance extends beyond culinary traditions. During the Nigerian war, Okporoko played a crucial role in sustaining the lives of millions of Igbo people, especially children, who suffered from severe malnutrition. Rich in protein, iron, and calcium, Okporoko effectively helped combat kwashiorkor.

Interestingly, at the peak of the war, essential food ingredients like salt were scarce. In response, the International Red Cross Society from Norway intervened by sending food relief, including stockfish. Remarkably, the Igbo people adapted by washing the salt-soaked stockfish and preserving the salty water for use as salt in other meals.

Subsequently, after the war, the Igbo people emerged as major dealers and importers of Okporoko in Africa. Today, it’s a staple in every Igbo household, symbolizing resilience and resourcefulness.

To understand the significance of Okporoko, it’s essential to examine its production process. Stockfish is unsalted fish, primarily cod, dried by cold air and wind on wooden racks called “hjell” in Norway. This ancient preservation method allows for several years of storage life. The drying process involves:

1. Gutting and splitting the fish
2. Hanging on hjell from February to May
3. Maturing indoors for two to three months

As a result of this process, Okporoko retains all the nutrients from fresh fish, concentrated through drying. Consequently, it’s rich in proteins, vitamins, iron, and calcium.

Globally, Norway’s climate is ideal for stockfish production, with Lofoten and Vesterålen producing the best quality. Most stockfish is exported to Italy, Croatia, and Nigeria, where it’s a staple. Additionally, in Norway and Iceland, stockfish is used as a snack and for lutefisk production. In Italy, it’s considered a delicacy.

Economically, the stockfish industry supports local economies, providing livelihoods for fishermen and their families. Moreover, the export market contributes significantly to national economies.

In conclusion, stockfish (Okporoko) is a culinary treasure in West Africa, particularly in Nigeria, with its rich cultural significance, nutritional benefits, and economic importance. Its impact extends beyond the plate, representing resilience and adaptability in the face of adversity.