Crayfish is one of Nigeria's most used spices, especially in native soups and jollof, or concoction rice. It is so important that I personally can't cook my native soup without it. Which is why I have decided to purchase it in bulk so I can always have it in my kitchen. At first, I had an issue with preservation because, after some time, I used to notice some tiny insects (they are almost invisible) crawling inside of them, until I came up with this crayfish-saving idea.
Since I started preserving my crayfish this way, I have never seen those insects again, and my crayfish always stays fresh and ready to use.
Step-by-step instructions on how to preserve crayfish for a very long time
Cleaning: sometimes crayfish have some unwanted stuff in them, like tiny crabs, fish, and so on, so use a shifter to remove dust and select those other things you don't want.
Heating: You can do this using a stove or oven. In the video I posted on YouTube, I used a stove. Heat up an empty pot and pour in the crayfish, then use a wooden spoon or eba stick to stir them until they get hot. Do this on low heat so that the crayfish will not get burned. Using the oven is always very easy; pour the crayfish into an oven tray and roast on very low heat for maybe 5 minutes or until the crayfish gets hot. Next, pour it into a tray and let it cool before storing it in an airtight container.
Grinding (optional): This is optional, but I prefer to grind mine so my crayfish is always ready to be used. After grinding, store in an airtight container.I recommend using an electric grinder like the one I used in the video because it is faster and easier.
You can also watch the video below for better understanding 👇
