Notes from the bank path
Short pieces from the people who run the farm, on smoking fish, pond water, cooking and starting out. Practical, local and written for Akwa Ibom kitchens and farms.
How we smoke catfish, the slow way
Clay kilns, hardwood and two days of patience: how a fresh fish becomes one that keeps for weeks.
Read the pieceFrom the reading room
Fresh catfish pepper soup, our way
Cut 1 kg into steaks, rinse with lime, simmer with pepper soup spice, uziza and scent leaves for fifteen minutes. Do not stir hard or the fish breaks.
Two new ponds on the east field
Ponds 13 and 14 opened in the dry season, with new shade trees on the banks. Tour visitors can now walk the full east loop.
From readers
On smoking
I tried the cool-before-packing tip at home and my fish lasted twice as long.
Example reader, Eket
On pond water
The 6am oxygen check saved my tank last harmattan. Thank you.
Example reader, Etinan
On pepper soup
Uziza and scent leaves together. My mother-in-law approved.
Example reader, Uyo
One piece a month
Thank you, .
The next piece arrives at the start of the month. Example form for this demo.
One short piece a month, plus fingerling batch dates if you farm. No spam, and one message stops it.
Read, then taste
Order fresh or smoked catfish and try the recipes at home.