Momoni = sTiNkY but pleasant!!!

Culture distincts a group of people from others. It’s their way of life; language, clothing, food etc. Food is a big deal in Africa where fufu or tuo zaafi is common for Ghanaians, in Nigeria I can mention eba and ogbono soup, and in Europe the Italians love their pizza and pasta. The Spaniards adore paella (jollof-like dish) with a glass of red wine.

But even in Ghana there are a variety of foods peculiar to various ethnic groups. It’s important what goes into a dish in order to make it attractive and tasty. That’s where spices come in. Even before the maggis and roycos came into existence was a special flavouring. MOMONI. There a number of different kinds. Oheneba, super (for light soup), Akwebi, Tico, Safle (for okro stew). In fact I learned you can use momoni not only for okro and palaver sauce but also Jollof.

It is also known as bon-dzi... literally (it smells but we eat) by some traders at Madina market. Momoni has an ironic story. Market women and a historian gave me a lesson about the history. Fishermen who didn’t want to throw away dead or soft fish brought them back ashore to their wives, who salted them and covered them to decay. Next was drying stage for a few days after which you have your momoni. A smelly fish which when used to prepare a meal adds a delectable aroma!

When was the last time you enjoyed a momoni flavoured meal?

xoxo

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