Eyes of a Lagos Boy – Photo of the week features smoked whitebaits – Yọyọ shalapore. A delicacy that is referred to as the king of fishes by the people of Lagos.
Lagos and the riverine areas of Southern Nigeria are known for some of its wide array of seafoods. Steamed, stewed, dried, salted, barbecued, fried or smoked, there are several ways of making different delicious fish, shellfish, mollusc, crabs, prawns, shrimps, periwinkles, lobsters, clams, sea snails and many more.
A prominent Lagos street food is known as yọyọ (pronounced your-your) or shalapore (pronounced shall-ah- poreh), both refer to the small fish, (baby herring, small-fry, smelt) caught in the inland body of waters, the lagoon. Seasoned with salt and chilli, deep fried, and sold on major inner city corners, particularly in the Isale Eko district and eaten as a snack or combined with gari drink, fried yam or bread.
Shalapore, high in protein is a good source of minerals that include zinc, phosphorus, manganese and selenium, vitamin B12 and Niacin.
More importantly, shalapore is rich in monounsaturates – the same type of healthy fat found in nuts and polyunsaturated fatty acids, also known as omega-3 fatty acids, which are believed to reduce inflammation and are essential for memory and cognitive functions in the body.
To ensure you are getting the best quality whitebait, consider buying directly from trusted local fishermen or reputable seafood markets known for their fresh catches. Look for whitebait that is firm, shiny, and has a mild ocean scent – indicators of freshness.