Forzia Baidoo, a dietician at the Meridian Medical Center, has advised Ghanaians not to eat fermented fish, often known as "Momoni."
She asserts a direct connection between renal illnesses and the consumption of salty fish meals like "Momoni," "kako," and "koobi."
While these fish contribute flavor to dishes, they have no nutritional advantages, according to Ms. Baidoo.
There are some delicacies that we do consume in Ghana, such as the putrified fishes that we name "Momoni," "kako," and "kobi," she stated in an interview with GTV.
"Because they are all high in salt, try to eat only a small amount of them whenever you eat them.
They enhance the flavor of the food but do not increase its nutritional value. These are hazardous flavors that seriously damage the kidney, she explained.
Also, she advised Ghanaians to consume them in moderation because they are heavy in salt and could injure their kidneys.
No matter how small, a good "Momoni" cannot be hidden because of its overpowering aroma.
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 employed in the fermenting process.
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