Salanga

What it really is

Small fish from the Lake Chad basin preserved by salting, sun-drying and sometimes light smoking.

For a finished plate, name the preparation in which the preserved fish is used rather than presenting salanga itself as a complete recipe. Its saltiness can season the pot, so cooks may reduce added salt until tasting near the end.

Salanga is a preserved fish product rather than one standardized plated dish. Any prepared dish using salanga should list its other ingredients and account for salt that remains after soaking.

Because salanga is a preserved fish product rather than one fixed plated recipe, the fish may be sold whole or in pieces and later added to a cooked dish. Drying concentrates its savory taste and helps it keep in hot conditions; any smoke character depends on the producer's method. Before cooking, cooks may rinse or soak it to moderate salt and soften the flesh. It can season sauces, soups or grain dishes, where a small amount contributes a pronounced fish flavor. The species and degree of drying should be confirmed for each batch.

Small local fish are salted and dried in the sun, sometimes with light smoke. The preserved fish may be cooked into sauces or used to season soups and grain dishes. Salanga is also an important regional fish product and trade good, not a single standardized plated recipe.

How it's served

• Serve freshly prepared at an appropriate temperature.
• Regional and household recipes vary; verify the actual preparation with the kitchen.

How to write it on the menu

• Confirm ingredients and preparation for each batch before making allergen or dietary claims.