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 😊

Thank you Queen 💕

Thank you Margie. I am soo glad you found it easy to follow. Great to have you 😊

Me too! Really changes a dish. Thank you for your support. I hope you enjoy the results

May pleasure sis. Wa iyaki. I hope you get around to it soon. Enjoy xxx

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.

tabarakallah..Always a pleasure sis. enjoy it xx🌹

Thank you. I will keep that in mind going forward.

I am soo happy to have you😍

@@indulgewithiti 🥰🙏🏾🙏🏾

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 😊

Tabarkallah. Hehe that's for sure. I hope you enjoy the outcome ❣️

thank soo much for your support Glo. bless

Tabarkallah. My pleasure hun. Thank you for watching 🌻😊

Thank you Cynthia. I am glad you enjoyed it. Thanks for stopping by 🌻

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 😉

That's wonderful! Thank you for the feedback Judith I hope you love it👌

Hehe it's definitely a gradual process. Please do keep me posted. I would love to get some updates. Thanks for watching 😊🌻

Thank you l hope you enjoy it🌻

Thanks buddy😊

Thank you soo much

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 ❤️

It is my pleasure. Thank you for stopping by 😊

MashaAllah I am glad . We're learning together InshaAllah 💕

Thank you❣️

Thank you! I hope you try out the recipe 🌻

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 😊

You absolutely must give it a go. Thanks for watching hun

I hope you enjoy it InshaAllah

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. 😊

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

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 👌

Hi Erica yes you should be able to. I also made mononi with mackerel and the results were even better. Thanks for stopping by 🙂

I have never eaten it raw. I wouldn't recommend it 😊

@@indulgewithiti Thanks

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 🥰

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👏👏💖

Hi Sylvia this one is called golden grey mullet. Mackerel makes really great momoni as well. 👍 Thanks for watching

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. 😊

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.😍

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

wow you must give it a go. Its a game changer 👌😊

😊🌻

That’s interesting I haven’t taste shark before 😊

Yes mackerel is perfect for making mononi. Enjoy

Ok thank you

My pleasure

Yes it should work with any fish. But I had the best results will mackerel. 😊

Jazakallah

Wa iyaki dear🌻