"Preparing an old-fashioned beef stew recipe is simple and fulfilling, offering opportunities to include unique ingredients to amplify the flavor. That's exactly what Tasting Table chatted about with chef Ayo Balogun of Dept of Culture Brooklyn at the New York City Wine & Food Fest, where he hosted a tasting menu from North Central Nigeria. Balogun shared his expert advice along with one of the pantry staple ingredient he leans on to make a memorable beef stew: Nigerian fish powder."
"Per Balogun, "In Nigeria, we don't cook with wine - we do if you're a rich person. If you're a rich person, yeah, you'll probably cook with wine. But for me? Fish powder." Similar to the array of fish sauces around the world, Nigerian fish powder provides a punch of unforgettable umami flavor. Balogun explains the powder is typically made from crayfish and fermented locust beans. "Those two things work well, even in beef," he said."
Nigerian fish powder delivers concentrated umami and is typically made from dried crayfish combined with fermented locust beans. The powder complements beef stews by amplifying savory depth without relying on wine. Traditional Nigerian curry powder provides warm spice notes that pair well with stews. Crayfish powder and fermented locust beans blend with beef to reinforce complex flavors and mouthfeel. Sealed bags of Nigerian crayfish powder can be purchased online, and international or African markets often stock similar seasonings. Seeking or making this seasoning offers an accessible way to elevate classic beef stew recipes.
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