Whole or split fish traditionally cured over gentle hardwood smoke after harvest, Nile Perch, Tilapia, and local varieties. Deep-golden to rich-brown exterior, firm, flaky flesh infused with a wonderfully savoury, smoky depth that intensifies its natural flavour without preservatives. Rehydrated then simmered in groundnut sauce, bean stews, or vegetable dishes, adding incomparable richness. Dried, smoked, and shelf-stable, the traditional way to preserve lake goodness far inland, delivering concentrated nutrition, protein, calcium, and minerals year-round.