Momoni

Momoni is fermented fish used to flavour dishes in Ghana and across West Africa. Also known as looshala, lafifi, and momone, the first thing you will notice about momoni is its strong smell. So strong, that it has its own saying in Ghana: “bͻn dɛ” meaning, “It stinks but tastes good”.

Momoni is often made with fish such as mackerel, barracuda, catfish, sea bream, etc. It is fermented by adding rock salt to the fish belly after removing the intestines. The fish is placed in a special concrete vessel where a small amount of sea water is added. It is then left to ferment for 5 days, then sun dried for a further 4 days. Momoni is sold in small chunks.

We bought our momoni from Nyame Bekyere in Brixton (complete with free lesson in correct pronunciation – thanks folks!)

Nyame Bekyere, 17 Electric Lane, Brixton, London SW9 8LA.