Let’s talk about the VIPs of the Nigerian pot.

You know the feeling. You’ve got the meat, you’ve got the pepper mix, and you’ve got the oil. But when you taste the stew, something is missing. It lacks that deep flavour, the one that hits the back of your throat and tells you, "Yes, this is a celebration."

That, my friends, is the job of the "marine kingdom": Stockfish and Dried Fish.

In the UK, these ingredients are like gold dust. They aren't just food; they are status symbols in a pot of soup! But with Christmas coming up and the budget being stretched, we often get asked at Niyis: "Which one should I prioritize?" or "What is the actual difference?"

Today, we are settling the debate so you can shop with confidence.

The Contender: Stockfish (Panla / Cod)

AKA: The "tough love" of the soup.

If Stockfish were a person, it would be the rich Uncle who arrives late but makes the party happen. Stockfish is air-dried whitefish, and it is famous for two things: its distinct (some say pungent!) aroma and its incredible texture.

Why we love it:

• The Chew: There is nothing quite like the resistance of a piece of Stockfish. It doesn’t just melt away; you have to work for it. It holds its shape perfectly in Egusi, Ogbono, or Vegetable soup.

• The Depth: Stockfish adds a savoury, umami depth that permeates the entire pot. Even if you take the fish out, the flavour remains in the sauce.

• The Status: Serving a guest a piece of "Ear" or thick body cut? That’s love language.

Best for: Soups that cook for a long time. It needs heat and moisture to soften up and release its magic.

Niyis Kitchen Tip: Stockfish needs patience! If you’re cooking on Christmas Day, soak your Stockfish in hot water with salt overnight (Christmas Eve). It saves you hours of boiling time and saves your electricity bill too!

Shop Premium Stockfish (Cut & Whole)

The Contender: Dried Fish (Smoked Catfish / Asa)

AKA: The smoky soul of the pot.

If Stockfish is the rich Uncle, Dried Fish is the Grandma who gives the best hugs. Usually smoked catfish, this ingredient brings the "firewood" flavour that we miss so much living in modern UK houses with electric cookers.

Why we love it:

• The Smokiness: This is the key. It brings an earthy, rustic scent that instantly makes the kitchen smell like home.

• The Texture: Unlike Stockfish, Dried Fish is softer. It absorbs the pepper and oil beautifully.

• The "Scatter" Effect: We actually like it when dried fish breaks apart a little bit. Those tiny pieces get lost in the spinach or the stew, meaning every single spoon has a little surprise of flavour.

Best for: Native Jollof Rice, Concoction Rice, and Vegetable soups (Efo Riro) where you want the fish to soak up the sauce.

Niyis Kitchen Tip: Watch out for sand! Always wash your dried fish thoroughly with hot water and salt. You want the crunch to come from the fish bones, not hidden grit.

Shop Smoked & Dried Fish

The Verdict: Which One Should You Buy?

If you are trying to recreate the specific taste of a "Buka" stew or a grandmother’s pot, the honest answer? You need both.

They play different roles. The Stockfish provides the base flavour and the "meatiness," while the Dried Fish provides the smoky top notes and the aroma. A pot of Efo Riro without Dried Fish feels incomplete, but a pot of Egusi without Stockfish feels like it lacks authority.

However, if you must choose one for this Christmas:

• Choose Stockfish if you want to impress guests with big, chunky pieces of fish that stay intact.

• Choose Dried Fish if you want maximum flavour impact for a lower price, or if you are cooking for people who prefer softer textures.

🎄 A Little Christmas Advice

We all know that these "dry goods" are the first things to get expensive as December 25th gets closer.

Don't be the person running around on Christmas Eve looking for Panla only to find the shelves are empty!

Grab your "marine kingdom" essentials now, store them in a cool dry place, and rest easy knowing the flavour of your Christmas stew is secured.