Forzia Baidoo, a dietician at the Meridian Medical Center, has advised Ghanaians not to eat fermented fish, also known as “Momoni.”
She asserts a direct connection between kidney diseases and the consumption of salty fish foods like “Momoni,” “kako,” and “koobi.”
While these fish add flavor to food, they have no nutritional advantages, according to Ms. Baidoo.
In an interview on GTV, she said “There are certain foods that we do eat in Ghana here like the putrified fishes, the ones we call ‘Momoni’, kako, and kobi.”
“They are all high in salt, so when you are consuming them, try to consume them in minimal amounts. They add flavour to the food but they do not add any nutrition to the food. They are dangerous flavours and cause a lot of harm to the kidney,” she said.
Additionally, she advised Ghanaians to consume them in moderation because they are high in salt and could harm their kidneys.
No matter how small, a good “Momoni” cannot be hidden because of its overpowering scent.
It is a fermented, salted fish with varying textures depending on the type of fish used.
Mackerel, barracuda, catfish, threadfin, and sea bream are a few fish that are used in the fermentation process.
