According to a Graphic Online report, Ghanaian nutritionist Forzia Baidoo of the Meridian Medical Center has advised Ghanaians not to eat fermented fish, also known as momoni in the Akan language.
According to the Oxford Reference Dictionary, momoni is seafood that has been sun-dried after being salted for one to two days and fermented in tropical heat for six to ten hours.
Ms Baidoo issued a firm warning that consumption of salty seafood foods like momoni, kako, and koobi is associated with kidney diseases. While these fish contribute flavor to food, they have no nutritional advantages, according to Ms Baidoo.
“There are certain foods that we do eat in Ghana here like the putrified fishes, the ones we call momoni, kako, and kobi,” she said in an interview on the GTV Breakfast Show yesterday.
“They are all high in salt, so when you are consuming them, try to consume them in minimal amounts. They add flavour to the food but they do not add any nutrition to the food. They are dangerous flavours and cause a lot of harm to the kidney”, she said.
She advised Ghanaians to eat them sparingly because they are high in sodium and could damage their kidneys. The kidneys are essential for filtering debris from the body and eliminating extra water while keeping the electrolyte balance in check.