Momoni - long live the stinking fish

Happy New Year everyone and a safe 2022 to all.

For many many years, there were 4 widely accepted (basic) tastes in food: sweet, sour, bitter, and salty. The fifth taste to enter the culinary lexicon was first scientifically identified by Kikunae Ikeda, a Japanese scientist in the early part of the 20th century. The taste is known as “Umami”. More research over years turned up just how umami works on our taste receptors and its unique profile. Umami has been described “as a pleasant "brothy" or "meaty" taste with a long-lasting, mouthwatering and coating sensation over the tongue.” It enhances the taste of a wide variety of foods.

Umami foods have been found in many cultures and have a long history. Some examples of foods naturally rich in umami include mushrooms, shellfish, and, smoked/fermented fish. In the Ghanaian context, dried crayfish, herrings (amane) are commonly used to bring in that umami flavor and give your food that chopbar essence. But the king of umami has to be momoni aka the stinking fish! This is fish that is fermented in the heat and then cured with salt. A little bit of it will deliver that vital umami flavor to your stews, soups, and other dishes. Just remember that you are best served by using a dedicated “African Food” kitchen if you want to cook with momoni. Failing that, cooking outside will ensure peace and harmony with those in your household who don’t appreciate the smell of the stinking fish!

For those connoisseurs who want to control the momoni making process, check out Nanaba. She gives a thorough rundown of how to make your own. Go for it!

PS There is early research indicating a sixth basic taste, spicy. I am looking into that and will report back.