Azu – The Igbo People’s Favorite Protein
For centuries, Azu (fish) has been a staple in Igbo cuisine, providing a rich source of protein and deep flavor in traditional meals. Whether freshly grilled, sun-dried, or slow-smoked, Azu is one of the most versatile ingredients in Igbo cooking. Its ability to blend with various spices, soups, and stews makes it an essential addition to many meals across Igboland.
One of the most common ways Azu is prepared is by smoking it (Azu Smoked or Azu Okpo). This preserves the fish for long-term use while giving it a distinct, rich flavor that enhances dishes like Ofe Egusi, Ofe Nsala, and Ofe Oha. Another popular method is sun-drying, where fish is salted and dried under the sun, making it a perfect addition to traditional soups.
Beyond preservation methods, Igbo people also enjoy Azu grilled, boiled, or fried. Fresh fish, particularly catfish (Azu Mangala), is often used in making Ofe Nsala (White Soup), while fried or grilled fish is a popular accompaniment to rice, yam, or Abacha (African Salad). No matter how it is prepared, Azu remains an essential part of Igbo meals, adding depth, nutrition, and variety to the diet.
