stockfish
Cultural layer
'Tørrfisk fra Lofoten', PGI single document (Official Journal of the European Union, C 361/10, 11 December 2013)
The Oxford Companion to Food (Alan Davidson, 1999)
Norwegian seafood exports to Africa (Norwegian Seafood Council, country pages, accessed 2026-10-04)
Longthroat Memoirs (Yemisi Aribisala, 2016)
Kitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)
Longthroat Memoirs (Yemisi Aribisala, 2016)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
16 bonds · 15 sourcedOkporoko in banga soup.
Nigerian food research
Okporoko in West African soups.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): stockfish in the palm oil egusi, and in the ogbono soup Sokoh remembers her mother making with Norwegian stockfish.
The soup base.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): stockfish with the blended onion base of the egusi.
Obe ata with okporoko.
Nigerian food research
Stockfish (okporoko) is classic in egusi soup.
Eba with soup.
Nigerian food research
Okporoko in ogbono soup.
Read in Aribisala's Longthroat Memoirs, 2016, 'A Beautiful Girl Named Ogbono': ogbono soup cooked with stockfish in a native pot by an elderly matriarch.
Okporoko in bitterleaf soup.
Pepper soup.
Nigerian food research
Together in soups.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): pomo and stockfish cooked separately and added together to the Edo egusi.
Ugba with okporoko.
Nigerian food research
Soups and stews.
Confirmed in Kitchen Butterfly, 'Traditional Nigerian Edo Egusi Soup' (2014): stockfish with the onion and fresh chilli of the egusi paste.
Soups with okporoko.
Confirmed in Kitchen Butterfly, 'Eastern Nigeria Ofe Nsala, White Soup' (2015): ground uziza seed and stockfish together in ofe nsala.
Ofe nsala, with stockfish, dried prawns and periwinkles.
Read in Kitchen Butterfly, 'Eastern Nigeria Ofe Nsala, White Soup' (2015): ehuru and stockfish together in the white soup. Her pepper soup, which the old note named, is chicken or goat.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "stockfish", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/stockfish
/archive/stockfish
Bonds are tiered by source, origin-tradition references first.