The umami west african cooking is built on. Costack crayfish flavour stock powder is the deep, savoury, slightly briny umami secret of west african soups and stews. Egusi without it tastes flat. Pepper soup without it lacks depth. Jollof gets a noticeable lift. Why this beats stock cubes real crayfish flavour profile: the briny umami you actually want. No msg, no artificial chicken flavour. Goes into soups, stews, jollof, pepper soup, ofada sauce. 1 Tbsp per pot of soup. Pairs with every costack savoury blend. How to use it egusi soup: 2 tbsp into the simmering soup with leafy greens. Pepper soup boost: 1 tbsp added with costack pepper soup mix. Jollof depth: half a teaspoon at the simmer stage for richer flavour. Ingredients ground dried crayfish, smoked spices, sea salt, ground onion, dried herbs. Faq allergens contains shellfish crayfish . Not suitable for shellfish allergy. Is it salty lightly. Adjust salt elsewhere. Does it taste fishy no. Briny umami, not fishy. Pairs well with: costack pepper soup mix, costack jollof seasoning.
The umami west african cooking is built on. Costack crayfish flavour stock powder is the deep, savoury, slightly briny umami secret of west african soups
