**3.3 Fish-based fermented products used as condiment in Africa**

Like oil seeds, fermentation of fish is an essential part of socio-economic life of many communities in Africa particularly in Ghana, Egypt and Nigeria. Owing to the rapid deterioration of fish, fermentation offers an easy and cost effective way of preserving it. In the tropical countries fish fermentation usually involves the use of high concentration of salt combined with drying [53, 54]. Duration of fermentation is from a few days to weeks. Fish can be fermented whole or in parts. As in many traditional processes, fermentation of fish is carried out on small scale in homes [55, 56]. As with other traditional processes, uncontrolled nature and lack of hygiene practices are the major challenges to product quality and safety. The most popular fermented fish products used as condiments in Africa include *Lanhouin, Momone* and *Feseekh* [56]. **Table 3** presents the common fermented fish-based condiments of Africa and some other regions of the World.


**31**

*3.3.1 Lanhouin*

**Table 3.**

*3.3.2 Momoni*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

**Nature of product**

Sardine, salt *Jeotgal* Condiment Korea *Staphylococcus, Bacillus*

Shell fish *Gulbi* Condiment Korea *Bacillus licheniformis,* 

Marine fish *Nuoc mam* Condiment Vietnam *Bacillus* sp*., Pseudomonas*

**Region/ country**

*Hentak* Condiment India *Lactococcus lactis, L.* 

**Microorganism Reference**

[45, 99]

[45, 100]

[45, 101]

[45, 102]

*plantarum, L. fructosus, L. amylophilus, L. coryniformis, Enterobacter faecium, Bacillus subtilis, B. pumilus, Micrococcus* sp*., Candida* sp*., Saccharomycopsis* sp.

sp*., Micrococcus* sp*.*

*Staphylococcus* sp*., Aspergillus* sp*., Candida*

sp*., Micrococcus* sp*., Staphylococcus* sp*. Halococcus* sp*., Halobacterium salinarum, H. cutirubrum*

sp*.*

Lanhouin is a traditional fermented salted fish condiment in West Africa, prepared from whole cassava fish (*Pseudotolithus senegalensis*). It is added as a flavoring to many traditional dishes especially soups [55, 56]. The traditional preparation of *lanhouin* involve scaling of the fresh fish and removing of the gut, followed by soaking in salted water for 8–11 h to allow ripening. The quantity of salt added varies between 20 and 35% depending on the size of the fish. Fermentation takes place naturally for about 2–9 days. On completion of fermentation, the product is washed in water to remove excess salt and then dried under the sun for 2–4 days. The fermented fish product has characteristic strong smell. The predominant microorganisms involved in the traditional process of *lanhouin* are members of the *Bacillus* species. Other bacteria such as *Staphylococcus, Corynebacterium, Pseudomonas, Micrococcus, Streptococcus, Achromobacter, Alcaligen*es were also reported to take part

*Some common fermented fish products used as condiment in Africa and other continents of the world.*

*Momoni* is another type of fermented fish from West Africa. It is particularly common in Ghana. Different types of fresh fish such as catfish, barracuda, sea bream and African jack mackerel (*Caranx hippos*) are used as substrate to prepare *momoni* [57]. *Momoni* is prepared traditionally based on the experience of the processor. During preparation, the scales and gut are removed. The gill and the gut regions are heavily salted (up to 30% salt may be used). Fermentation lasts for 1–5 days. Afterwards, the fermented product is washed in brine and cut into parts, followed by sun drying for a few hours [58]. Like *lanhouin*, *momoni* is widely used as flavor intensifier to prepare traditional dishes. The main organisms associated with *momoni* production are *Bacillus* species and lactic acid bacteria (LAB). Other

in the process although their roles are not clearly established.

bacteria and fungi are also reported to be associated with the process.

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

**name**

**Substrate Product local** 

Finger size fish (*Esomus danricus*)


*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*

#### **Table 3.**

*New Advances on Fermentation Processes*

Africa and some other regions of the World.

**name**

**Substrate Product local** 

Cassava fish (*Pseudotolithus senegalensis*)

Cat fish, barracuda, sea bream and African jack mackerel (*Caranx hippos*)

*Alestes baremoze* (Pebbly fish), Hydrocynus sp. (Tiger fish)

Marine fish salt,

sugar

Shrimp, salt *Belacan*

(*Blacan*)

**3.3 Fish-based fermented products used as condiment in Africa**

**Nature of product**

*Momoni* Condiment West Africa

Fish shrimp *Bakasang* Condiment Indonesia *Micrococcus,* 

*Budu* Condiment Thailand,

Like oil seeds, fermentation of fish is an essential part of socio-economic life of many communities in Africa particularly in Ghana, Egypt and Nigeria. Owing to the rapid deterioration of fish, fermentation offers an easy and cost effective way of preserving it. In the tropical countries fish fermentation usually involves the use of high concentration of salt combined with drying [53, 54]. Duration of fermentation is from a few days to weeks. Fish can be fermented whole or in parts. As in many traditional processes, fermentation of fish is carried out on small scale in homes [55, 56]. As with other traditional processes, uncontrolled nature and lack of hygiene practices are the major challenges to product quality and safety. The most popular fermented fish products used as condiments in Africa include *Lanhouin, Momone* and *Feseekh* [56]. **Table 3** presents the common fermented fish-based condiments of

> **Region/ country**

*Lanhouin* Condiment West Africa *Bacillus, Staphylococcus,* 

(Ghana)

Fish *Azu-okpo* Condiment Nigeria Not known [31]

*Feseekh* Sauce Egypt Not known [37, 95]

Condiment Malaysia *Bacillus, Pediococcus,* 

Malaysia

**Microorganism Reference**

[37]

[37]

[45, 96]

[37, 45, 97]

[37, 45, 98]

*Corynebacterium, Pseudomonas, Micrococcus, Streptococcus, Achromobacterium, Alcaligenes*

*Micrococcus,* 

*Lactobacillus, Micrococcus, Sarcina, Clostridium, Brevibacterium, Flavobacterium, Corynebacterium*

*Streptococcus, Pediococcus* sp*. Pseudomonas, Enterobacter, Moraxella, Staphylococcus Lactobacillus*

*Micrococcus luteus, Staphylococcus arlettae, Pediococcus halophilus, Staphylococcus aureus, S. epidermidis, Bacillus subtilis, B. laterosporus, Proteus* sp*., Micrococcus* sp*., Sarcina* sp*., Corynebacterium* sp*.*

*Streptococcus, Pediococcus*

**30**

*Some common fermented fish products used as condiment in Africa and other continents of the world.*

#### *3.3.1 Lanhouin*

Lanhouin is a traditional fermented salted fish condiment in West Africa, prepared from whole cassava fish (*Pseudotolithus senegalensis*). It is added as a flavoring to many traditional dishes especially soups [55, 56]. The traditional preparation of *lanhouin* involve scaling of the fresh fish and removing of the gut, followed by soaking in salted water for 8–11 h to allow ripening. The quantity of salt added varies between 20 and 35% depending on the size of the fish. Fermentation takes place naturally for about 2–9 days. On completion of fermentation, the product is washed in water to remove excess salt and then dried under the sun for 2–4 days. The fermented fish product has characteristic strong smell. The predominant microorganisms involved in the traditional process of *lanhouin* are members of the *Bacillus* species. Other bacteria such as *Staphylococcus, Corynebacterium, Pseudomonas, Micrococcus, Streptococcus, Achromobacter, Alcaligen*es were also reported to take part in the process although their roles are not clearly established.

#### *3.3.2 Momoni*

*Momoni* is another type of fermented fish from West Africa. It is particularly common in Ghana. Different types of fresh fish such as catfish, barracuda, sea bream and African jack mackerel (*Caranx hippos*) are used as substrate to prepare *momoni* [57]. *Momoni* is prepared traditionally based on the experience of the processor. During preparation, the scales and gut are removed. The gill and the gut regions are heavily salted (up to 30% salt may be used). Fermentation lasts for 1–5 days. Afterwards, the fermented product is washed in brine and cut into parts, followed by sun drying for a few hours [58]. Like *lanhouin*, *momoni* is widely used as flavor intensifier to prepare traditional dishes. The main organisms associated with *momoni* production are *Bacillus* species and lactic acid bacteria (LAB). Other bacteria and fungi are also reported to be associated with the process.

#### *3.3.3 Feseekh*

*Feseekh* is a fermented fish product from Egypt. It is popularly served as an appetizer, but in some occasions such as during feasts it may be the main meal. Unlike *lanhouin* and *momoni*, *feseekh* is fermented without drying. The type of fish used for preparing *feseekh* are *Alestes baremoze* (Pebbly fish), and *Hydrocyrus* sp. (Tiger fish) [59]. The quantity of salt added during fermentation may vary from 20 to 30%. *Feseekh* is processed at a temperature of about 18–20°C for about 60 days and the product can be stored up to 3 months. Microorganisms involved in the fermentation have not yet been fully characterized.
