Tag Archives: Momoni

A dietician at the Meridian Medical Centre, Forzia Baidoo has cautioned Ghanaians against the consumption of putrefied fish, known in the Akan parlance as momoni, kako or koobi. Momoni, literary translated as “stinking fish” is any fish left to start fermenting in tropical heat for 6–10 hours, then salted for 1–2 …

One could be misled by the nose and miss out on a delicious culinary journey in a Ghanaian environment because of the smell of a verritable food ingredient called momoni. The mighty momoni is Ghana’s answer to Swedish surstromming, Korean hongeohoe or and the Japanese Kusaya, although not as putrid …