Hi Anita the name of the fish is called "Golden grey mullet" it is native to Australia. I also tried this recipe with mackerel and I loved the outcome. Thanks for stopping by. Bless
We really missed it too especially with no one traveling back home last year. One lady tried keeping it out on her balcony and had good results. But the smell can potentially disturb the neighbors. I hope you find something that works for you InshaAllah 😊
Greetings from Atlanta, Georgia. First I wanted to say I really enjoy your videos you and the other Ghanaian chefs do a wonderful job teaching us who want to learn about our miss placed heritage and culture. I have come across this video because my deep freezer broke down and my fish was started to decompose I paid a lot of money for the red snapper and I didn’t want to waste it so not only are you a teacher but you saved the day for me lol. I have been teaching my granddaughters about Ghana food and culture so this was perfect sorry about the long post but there so much I wanted to tell you and ask you I really am sorry to impose. I see that the vacuum sealer method works as well I wanted to know if after the momoni is done do you have to change the vacuum sealer bag or is it okay to leave it in the same bag and does it have to be stored in the freezer. Also do you find it easier to store into your desired sizes before or after fermentation. Thank you for everything I understand if you are unable to get to this post maybe some of the community members may be able to help with the questions as well. I’m 56 year old grandmother of two girls and you and the other Ghanaian chefs have absolutely help in teaching my family about were we come from my mother always said you can’t know where you’re going unless you know where you come from. May Allah’s blessings continue to be in your life I can see his blessings in your life by the way you bless others and the way you carry yourself. Thank you 🙏 again
Hello Aunty thank you for your message. Sorry to hear about your freezer as well. I hope you were able to salvage your food. Thank you for your encouraging words it gives me great pleasure that you find these recipes helpful. I don't prepare momoni in a vacuum bag because oxygen is really vital when it comes to the fermentation process. The vacuum bag cuts off the oxygen and I noticed that my momoni didn't smell intense enough when I used that method as compared to the method displayed in the video. I use the vacuum bags for storage purposes or to gift it out. plastic containers also work well but tend to take up more freezer space. I have made a few adjustments since filming this video which I would like to share with you 1. I cut my fish into the desired portions before I start fermentation. It is just less messier 😊 2. I also wash the fish after the first few days of fermentation before adding the salt. Not only does the water cleanse the fish of any slime it helps it soften and absorbs the salt much better. I noticed that the fish broke down faster in my stews when I made this adjustment. Just wash the fish and shake of any excess water no need to dry it completely. Then carry on with salting it. 3. Please don't forget to rinse your momoni before storing them in the freezer as well. That way you can add it straight into you hot oil or stew when cooking. And avoid splatter. I would love to hear about the outcome. And I am also here to answer any questions that you may have along the way. Good luck! Ameen. May Allah's blessings also grace you and your family.
Salaam alaikum sister, thank you for sharing this recipe, i have a question i read in your comment section that you tried the vacuum method i would like to try that as well. Do you happen to have that video? And also in Ghana they sun dry the fish after the process is this not necessary? Thank you in advance for your answer. Salaam
Walaikumsalam sis. The pleasure is absolutely mine 😊 Thank you for stopping by. I did try the recipe with the vacuum bag using 2 types of fish. I don't yet have a video showing the process but based on my results I would recommend using the vacuum bag after the fish has been salted. The vacuum bag removes all oxygen. And oxygen speeds up fermentation. It worked well during my first attempt by after making a few more batches I noticed that the absence of oxygen was making the process longer and the fish didn't quite develop that pungent smell that I desired. The method I used in this video allows for oxygen to do it work. But do give it a try perhaps you may have a better outcome. Please keep me updated inshaAllah I would love to know how it goes. In regards to the drying process I have seen dry momoni in Ghana but I have always used the more moist version. I feel like it dissolves better in soups and stews. I will definitely be exploring other varieties in the future. Take care 🌻
@@indulgewithiti Thank you so much for replying sis. And thank you very much for the feedback. I will definitely use this method to get the best outcome. Jazak Allahu khair ❤️
Oh my, I love strong fish flavors but 10 days fermenting?! I have to work into this slowly... Subbing to you and I will tell you how it is going. I want to do salting and smoking fresh fish first... best wishes, friend.
MashaaAllah you did great on the Momoni! I hated making them growing up, especially in the summer when they attracted so many flies in our backyard, but i think i'll get back into it now inshaaAllah! I'm inspired sis! :-)
hehe thank lovely its soo cool that you did soo much cooking growing up mashaAllah. 🥰 Summer is just around the corner I hope to stock up before them 😉
Hi Thomas that's a great idea 😊👌. I have made more batches since with the vacuum bag and it was soo much more convenient. The smell was minimal and I felt like the fermentation went further. I uploaded this method considering that not everyone has a vacuum sealer in their homes. Thanks for sharing this suggestion. bless
Hi Iti, I am so elated you have tried and confirmed the vacuum sealed process. And thank you for being so considerate about the choice of process you decided to show. Keep up the good work. Stay blessed!
I made this batch during early spring. The weather outside averaged about 18 to 20 degree's celsius during the initial 10 days of fermentation. However it was much cooler in my garage so my guestimate would be about 10 degree's celsius. If you live in a hotter climate you may find that you don't need the full 10 days. Keep your eyes on the fish for the first 3-4 days just to see how it is coming along. You can equally increase the days if the weather is very cold. Luckly in the case of momoni the longer the fermentation the more intense the flavour will be. 😊
Hello Yvonne the fish that gave me the best results was mackerel. Once your momoni is ready add a little bit to your stews and I am sure you will love it 😊
Hello Helena I suggest you find a large plastic container with tight lid. You can place the momoni into it and pop it in a kitchen cupboard. You can also keep it in a dry corner on your balcony if you have one. Enjoy
Hi Jacqueline the fish I used was called "golden grey mullet" it is native to Australia. I highly recommend using mackerel I had even better results when I made mononi with mackerel. 😊
@@indulgewithiti thank you so much for the reply, I really appreciate it and you did effortly great for teaching this. Sometimes I have to order it from back home, the expenses of shipping and all is a headache. So thank you 🙏🏾🙏🏾😘😘😘🤗🤗
I am soo glad you found the video helpful Alhumdulillah. Aww I know the struggle is real. I am thrilled that I won't be packaging momi in my luggage anymore hehe. Thanks for watching 🌻
Hi Bright. Yes sure that should work. Allow the fish to thaw and dry all the excess moisture with a paper towel . Please keep a close eye on it progress. Good luck!
I'd like to thinks so 😊 I am currently experimenting with mackerel. You can try using any fresh water fish such as catfish. The longer you allow it to fermented the more intense the flavour 👌
Hello Judith welcome. I am happy to have you. This fish can be added to soups and stews. Momoni is our Ghanaian equivalent to "fish sauce" it is salty and pungent. When it is fried in the based of your stews or boiled in a soup it adds umani flavor. You can use any fish that you like. But please monitor it closely during first stage of fermentation. It is currently summer in Australia so I would probably cut the first stage of fermentation down to 4 to 6 days, the heat will accelerate the process. Similarly increase the days if you are in a colder climate. Enjoy😊
@@indulgewithiti thank you so so much for your quick response. I am from Cameroon and we eat similar dishes. I have never seen or heard of this. I am definitely trying this tomorrow. Yes. It is a very very summer now. Will monitor closely. Thank you 🥰
Sorry you to hear that. I filmed this video during the colder months in Melbourne so the 10 days was necessary for me dude to the cool weather. If you live in a warmer climate then the heat will speed up the process. Watch your fish closely and adjust the days accordingly. The hotter it is the faster the fish will breakdown. The smell is the biggest giveaway. You may only need 2-3 days before salting. Hopefully the third time is the charm. 😊
@@indulgewithiti thanks for your quick response Iti. I’m in London but did it in July 24, it’s getting a bit cold now, I did leave in the cupboard on both occasions I must say because of the smell. The 2nd time around I decided to leave for 8 days but brought it out today and again had maggots. So also threw that away. Lessons learnt though. I didn’t regret trying it out, I also know why I see dead dried maggots in some of the dried fish purchased from the market. You needn’t apologise though it was a learning curve for me and I will certainly try it out again. Also I’ve had poultry scissors 4 a longtime and didn’t know how to use it, I watched u use it here & learnt how 2 use it from you. God bless. I’m Nigerian 🇳🇬 but boy do I experiment with different cuisines. Keep up the good work, you’re ever so polite 👏❤️
Hello, pls what is the name of the fish used. Thank you for the video.
Hi Anita the name of the fish is called "Golden grey mullet" it is native to Australia. I also tried this recipe with mackerel and I loved the outcome. Thanks for stopping by. Bless
Can you make this with Australian Trivoli fish? I have never tasted this but will to try
@@indulgewithiti yes I did mine with mackerel and I loved it thank you
I am soo glad! Thank you for the feedback 😊
Thanks for sharing this, I love fermented foods.Will give this a trial , just joined your team.
Me too! Really changes a dish. Thank you for your support. I hope you enjoy the results
Love how you made it. Kudos ❤️
Thank you Queen 💕
You made it really simple, hope to try it sometime. Masha Allah jazakillahumul khair for sharing sis
May pleasure sis. Wa iyaki. I hope you get around to it soon. Enjoy xxx
Hmmmmm I am very impressed with your method and presentation. This looks really easy to adopt in one’s kitchen. Bril. Thanks 😊
Thank you Margie. I am soo glad you found it easy to follow. Great to have you 😊
Maasha’Allah, thanks for sharing
Tabarkallah. My pleasure hun. Thank you for watching 🌻😊
Thank you. I made it. Next will be cooking it soon
That's wonderful! Thank you for the feedback Judith I hope you love it👌
Thanks for sharing.
It is my pleasure. Thank you for stopping by 😊
Well done Dear, I enjoyed the full process
Thank you Cynthia. I am glad you enjoyed it. Thanks for stopping by 🌻
You deserve more views and follows. Great job
thank soo much for your support Glo. bless
Thanks for sharing good job
Thank you soo much
Masha Allah sis,will definitely try this,thanks for sharing ❤️🙏
tabarakallah..Always a pleasure sis. enjoy it xx🌹
Lovely will give it a try .thanks
Thank you l hope you enjoy it🌻
Maa shaa Allah. This is healthier. Definitely worth a try
Tabarkallah. Hehe that's for sure. I hope you enjoy the outcome ❣️
Well just joined the family here just this looks so perfect 🤩
I am soo happy to have you😍
@@indulgewithiti 🥰🙏🏾🙏🏾
Nice vlog my friend 👌👌👌👌
Thanks buddy😊
Beautiful. I want to try this recipe but I don't have an extended place like you do. I miss momoni so much.😔
We really missed it too especially with no one traveling back home last year. One lady tried keeping it out on her balcony and had good results. But the smell can potentially disturb the neighbors. I hope you find something that works for you InshaAllah 😊
Greetings from Atlanta, Georgia. First I wanted to say I really enjoy your videos you and the other Ghanaian chefs do a wonderful job teaching us who want to learn about our miss placed heritage and culture. I have come across this video because my deep freezer broke down and my fish was started to decompose I paid a lot of money for the red snapper and I didn’t want to waste it so not only are you a teacher but you saved the day for me lol. I have been teaching my granddaughters about Ghana food and culture so this was perfect sorry about the long post but there so much I wanted to tell you and ask you I really am sorry to impose. I see that the vacuum sealer method works as well I wanted to know if after the momoni is done do you have to change the vacuum sealer bag or is it okay to leave it in the same bag and does it have to be stored in the freezer. Also do you find it easier to store into your desired sizes before or after fermentation. Thank you for everything I understand if you are unable to get to this post maybe some of the community members may be able to help with the questions as well. I’m 56 year old grandmother of two girls and you and the other Ghanaian chefs have absolutely help in teaching my family about were we come from my mother always said you can’t know where you’re going unless you know where you come from. May Allah’s blessings continue to be in your life I can see his blessings in your life by the way you bless others and the way you carry yourself. Thank you 🙏 again
Hello Aunty thank you for your message. Sorry to hear about your freezer as well. I hope you were able to salvage your food. Thank you for your encouraging words it gives me great pleasure that you find these recipes helpful.
I don't prepare momoni in a vacuum bag because oxygen is really vital when it comes to the fermentation process. The vacuum bag cuts off the oxygen and I noticed that my momoni didn't smell intense enough when I used that method as compared to the method displayed in the video. I use the vacuum bags for storage purposes or to gift it out. plastic containers also work well but tend to take up more freezer space. I have made a few adjustments since filming this video which I would like to share with you
1. I cut my fish into the desired portions before I start fermentation. It is just less messier 😊
2. I also wash the fish after the first few days of fermentation before adding the salt. Not only does the water cleanse the fish of any slime it helps it soften and absorbs the salt much better. I noticed that the fish broke down faster in my stews when I made this adjustment. Just wash the fish and shake of any excess water no need to dry it completely. Then carry on with salting it.
3. Please don't forget to rinse your momoni before storing them in the freezer as well. That way you can add it straight into you hot oil or stew when cooking. And avoid splatter.
I would love to hear about the outcome. And I am also here to answer any questions that you may have along the way. Good luck! Ameen. May Allah's blessings also grace you and your family.
Great I will try one 👌
Thank you❣️
Wow this looks great!
Thank you! I hope you try out the recipe 🌻
I cant believe i never tried. Damn! Thanks
You absolutely must give it a go. Thanks for watching hun
Salaam alaikum sister, thank you for sharing this recipe, i have a question i read in your comment section that you tried the vacuum method i would like to try that as well. Do you happen to have that video? And also in Ghana they sun dry the fish after the process is this not necessary? Thank you in advance for your answer. Salaam
Walaikumsalam sis. The pleasure is absolutely mine 😊 Thank you for stopping by. I did try the recipe with the vacuum bag using 2 types of fish. I don't yet have a video showing the process but based on my results I would recommend using the vacuum bag after the fish has been salted. The vacuum bag removes all oxygen. And oxygen speeds up fermentation. It worked well during my first attempt by after making a few more batches I noticed that the absence of oxygen was making the process longer and the fish didn't quite develop that pungent smell that I desired. The method I used in this video allows for oxygen to do it work. But do give it a try perhaps you may have a better outcome. Please keep me updated inshaAllah I would love to know how it goes. In regards to the drying process I have seen dry momoni in Ghana but I have always used the more moist version. I feel like it dissolves better in soups and stews. I will definitely be exploring other varieties in the future. Take care 🌻
@@indulgewithiti Thank you so much for replying sis. And thank you very much for the feedback. I will definitely use this method to get the best outcome. Jazak Allahu khair ❤️
Oh my, I love strong fish flavors but 10 days fermenting?! I have to work into this slowly... Subbing to you and I will tell you how it is going. I want to do salting and smoking fresh fish first... best wishes, friend.
Hehe it's definitely a gradual process. Please do keep me posted. I would love to get some updates. Thanks for watching 😊🌻
Wow I’m gonna make 1👍
I hope you enjoy it InshaAllah
MashaaAllah you did great on the Momoni! I hated making them growing up, especially in the summer when they attracted so many flies in our backyard, but i think i'll get back into it now inshaaAllah! I'm inspired sis! :-)
hehe thank lovely its soo cool that you did soo much cooking growing up mashaAllah. 🥰 Summer is just around the corner I hope to stock up before them 😉
Have you tried the process with vacuum sealing the fish instead of cling film and foil?
Hi Thomas that's a great idea 😊👌. I have made more batches since with the vacuum bag and it was soo much more convenient. The smell was minimal and I felt like the fermentation went further. I uploaded this method considering that not everyone has a vacuum sealer in their homes. Thanks for sharing this suggestion. bless
Hi Iti, I am so elated you have tried and confirmed the vacuum sealed process. And thank you for being so considerate about the choice of process you decided to show.
Keep up the good work. Stay blessed!
You too buddy thanks for watching 😊 🌻
@@indulgewithiti Hi Iti. What would have been the average temperature during the initial 10 day fermentation period?
I made this batch during early spring. The weather outside averaged about 18 to 20 degree's celsius during the initial 10 days of fermentation. However it was much cooler in my garage so my guestimate would be about 10 degree's celsius. If you live in a hotter climate you may find that you don't need the full 10 days. Keep your eyes on the fish for the first 3-4 days just to see how it is coming along. You can equally increase the days if the weather is very cold. Luckly in the case of momoni the longer the fermentation the more intense the flavour will be. 😊
Is there a specific fish used for this? I'm an Ivorian and love trying adding new ingredients to my meals
Hello Yvonne the fish that gave me the best results was mackerel. Once your momoni is ready add a little bit to your stews and I am sure you will love it 😊
This was great learning for me🥰
MashaAllah I am glad . We're learning together InshaAllah 💕
Can I use any type of fish please?
Hi Erica yes you should be able to. I also made mononi with mackerel and the results were even better. Thanks for stopping by 🙂
Thank i have always wondered how it is made.. What type of fish is are u using
My pleasure hun. This fish is called"Golden grey mullet". You can use mackerel or any freshwater fish
Thnx hun i cant wait to try it
enjoyyy
👏🏾👏🏾👏🏾
😊🌻
Can I use macro can it work
Yes mackerel is perfect for making mononi. Enjoy
Ok thank you
My pleasure
If you leave in apartment how do you store it
Hello Helena I suggest you find a large plastic container with tight lid. You can place the momoni into it and pop it in a kitchen cupboard. You can also keep it in a dry corner on your balcony if you have one. Enjoy
Can we eat this recipe without cooking ?
I have never eaten it raw. I wouldn't recommend it 😊
@@indulgewithiti Thanks
Please what is the name of the fish used for the fermented fish?🙏🏽🙏🏽
Hi Jacqueline the fish I used was called "golden grey mullet" it is native to Australia. I highly recommend using mackerel I had even better results when I made mononi with mackerel. 😊
Good job well done sis. Please if I may ask which kind of fish did you use?
Thank you sis. The fish i used is called "Golden grey mullet". I also tried using mackerel and I loved the results 😊
@@indulgewithiti thank you so much for the reply, I really appreciate it and you did effortly great for teaching this. Sometimes I have to order it from back home, the expenses of shipping and all is a headache. So thank you 🙏🏾🙏🏾😘😘😘🤗🤗
I am soo glad you found the video helpful Alhumdulillah. Aww I know the struggle is real. I am thrilled that I won't be packaging momi in my luggage anymore hehe. Thanks for watching 🌻
@@indulgewithiti wallaahi kam don ga gidan sauki nasamu💋😘🙏🏾🤗
@@umayskitchen2812 hehe Alhumdulillah 🥰
Please dear, Can I use frozen mackerel, which is a bit cheaper in the UK? 👍
Hi Bright. Yes sure that should work. Allow the fish to thaw and dry all the excess moisture with a paper towel . Please keep a close eye on it progress. Good luck!
@@indulgewithiti👏👏💖
The word 'decompose' should never be used in a recipe, cooking or food preparation video! Fermented!
Aside from that, thanks for the upload.
Thank you. I will keep that in mind going forward.
Is any type of fish good for this recipe?
Yes it should work with any fish. But I had the best results will mackerel. 😊
Jazakallah
Wa iyaki dear🌻
What kind of fish?
Hi Sylvia this one is called golden grey mullet. Mackerel makes really great momoni as well. 👍 Thanks for watching
Ten + seven days wooow
Does this work for all fishes ?
I'd like to thinks so 😊 I am currently experimenting with mackerel. You can try using any fresh water fish such as catfish. The longer you allow it to fermented the more intense the flavour 👌
I have never seen or eaten this. I love fermented foods. So what does this do to the food? And can I do this with Trivoli fish?
New subi new
Hello Judith welcome. I am happy to have you. This fish can be added to soups and stews. Momoni is our Ghanaian equivalent to "fish sauce" it is salty and pungent. When it is fried in the based of your stews or boiled in a soup it adds umani flavor. You can use any fish that you like. But please monitor it closely during first stage of fermentation. It is currently summer in Australia so I would probably cut the first stage of fermentation down to 4 to 6 days, the heat will accelerate the process. Similarly increase the days if you are in a colder climate. Enjoy😊
@@indulgewithiti thank you so so much for your quick response. I am from Cameroon and we eat similar dishes. I have never seen or heard of this. I am definitely trying this tomorrow. Yes. It is a very very summer now. Will monitor closely. Thank you 🥰
Cameroon. Wow then you must try it in your mbanga soup. It will make it more delicious 😋 I hope you get amazing results. Good luck
@@indulgewithiti definitely trying. Fish is out from the freezer for the process to start tomorrow.😍
Never seen this recipe. I have never used momoni though
wow you must give it a go. Its a game changer 👌😊
I always assumed momoni was shark fin. I didn't know it was basically made of fresh fish
That’s interesting I haven’t taste shark before 😊
This breeds maggot. I tried this twice and threw the fish away. First for 10days, the second time 8days, and bred maggot two times😢
Sorry you to hear that. I filmed this video during the colder months in Melbourne so the 10 days was necessary for me dude to the cool weather. If you live in a warmer climate then the heat will speed up the process. Watch your fish closely and adjust the days accordingly. The hotter it is the faster the fish will breakdown. The smell is the biggest giveaway. You may only need 2-3 days before salting. Hopefully the third time is the charm. 😊
@@indulgewithiti thanks for your quick response Iti. I’m in London but did it in July 24, it’s getting a bit cold now, I did leave in the cupboard on both occasions I must say because of the smell. The 2nd time around I decided to leave for 8 days but brought it out today and again had maggots. So also threw that away. Lessons learnt though. I didn’t regret trying it out, I also know why I see dead dried maggots in some of the dried fish purchased from the market. You needn’t apologise though it was a learning curve for me and I will certainly try it out again.
Also I’ve had poultry scissors 4 a longtime and didn’t know how to use it, I watched u use it here & learnt how 2 use it from you. God bless. I’m Nigerian 🇳🇬 but boy do I experiment with different cuisines. Keep up the good work, you’re ever so polite 👏❤️