Salted fish fermented until intensely pungent, used to season stews
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A Ghanaian coastal preservation method: fish is heavily salted and left to ferment, producing a seasoning as sharp as any Asian fish sauce.
Momone is a fermented & pickled from Ghana: salted fish fermented until intensely pungent, used to season stews. A Ghanaian coastal preservation method: fish is heavily salted and left to ferment, producing a seasoning as sharp as any Asian fish sauce.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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