By Obiabin Onukwugha
Bonga shad or bonga, is a shad, a clupeid fish that occurs along the coasts and in brackish water of coastal lagoons, rivers and lakes of western Africa from Dakhla in Western Sahara to Lobito in Angola.
Bonga is a specie of sardine fish. This fish can live up to 13 years, but are easily killed in their numbers by pollution.
The spawning period for bonga fish extends between October and July and the spawning peak occurs from October to February.
Bonga fish is highly nutritious and is rich in essential nutrients such as protein, omega-3 fatty acids, vitamins, and minerals. It is especially valued for its omega-3 content, which is beneficial for heart and brain health.
Popularly called “Sungu’ in most communities across Nigeria, bonga fish is a delight in our pots. It is either eaten fresh or dried by both riverine and upland communities.
Whether fresh or dried, bonga fish can be used for different delicacies and purposes.
When dried, the sweet aroma of bonga and the unique taste of this fish can make you sip a bowl of garri.
It can also be used to eat tapioca (parboiled slice cassava soaked in water overnight) or as dessert.
Bonga fish is also good delicacy for lovers of fresh fish stew source, or pepper soups.
Though it is not a recommended for the popular fisherman soup, bonga fish is pocket friendly as it costs lesser compared with other fishes.
In Port Harcourt markets, we have the Oron variety from Akwa Ibom,, the Nembe variety from Bayelsa, and the native Andoni/Ogoni species.
When next you visit Port Harcourt the Rivers State capital, kindly trace your way to the popular Creek Road market and have a taste of ‘sungu’ the bonga fish.
