Panla fish, also known as hake or whiting, is a beloved and versatile fish in West African cuisine, particularly in Nigeria. Valued for its delicate, flaky texture and mild flavor, it is a staple ingredient that can be enjoyed in various forms. While it's delicious when prepared fresh, panla is most famously consumed in its dried or smoked state, where its flavor becomes more concentrated and a distinct, rich aroma develops.
Dried and smoked panla fish are essential for adding a unique, savory depth to traditional soups and stews. After being soaked to rehydrate, it lends a firm, chewy texture that complements ingredients like leafy greens, peppers, and various meats. It is a key ingredient in dishes like Efo Riro and other Nigerian stews. Beyond its use as a flavor enhancer, panla is a great source of protein and other nutrients, making it a wholesome and delicious addition to any meal.
