Stockfish Head (Okporoko)

The Soul of West African Soups.

Stockfish Head, known as Isi Okporoko in Igbo, is one of the most prized and flavourful ingredients in West African cooking. Air-dried and preserved to perfection, stockfish head imparts a deep, distinctive umami richness that transforms any soup or stew into a truly authentic, soul-satisfying meal.

A non-negotiable ingredient in Ofe Onugbu (Bitter Leaf Soup), Oha Soup, Egusi Soup, Ofe Akwu (Banga Soup), and Pepper Soup, stockfish head is the secret behind the bold, complex depth of flavour that makes Nigerian soups legendary.

Why You'll Love It

• Deep, Rich Flavour — Adds unmatched umami depth to soups and stews
• Naturally Preserved — Air-dried with no additives or preservatives
• High in Protein — A nutritious, protein-rich addition to your meals
• Authentic West African — A staple in Nigerian, Ghanaian & broader West African cooking
• Versatile — Essential in a wide range of traditional soups and stews

How to Use

Soak in warm water for 30–60 minutes to rehydrate before cooking. Wash thoroughly, then add to your soup or stew during cooking. Simmer until tender for maximum flavour release. Use in bitter leaf soup, egusi soup, banga soup, oha soup, or pepper soup.

No soup is complete without Okporoko.