Panla fish, also known as stockfish, is a staple in the Western part of Nigeria, particularly among the Yoruba people. It’s not a fresh fish, but rather a dried and often salted cod or similar white fish that has been preserved. Popular for its distinctive flavor and ability to enhance stews and soups, Panla is prized for its chewy texture and the savory depth it adds to dishes. It’s a budget-friendly source of protein and is used in various traditional Yoruba meals like efo riro, egusi soup, and okra soup. The aroma of Panla cooking is a familiar and comforting scent in many Western Nigerian homes.
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