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In Uganda, small Lake Victoria fish (Rastrineobola, called dagaa in the FAO survey and mukene in Uganda) and Haplochromis are sun-dried without salt. Fermentation occurs during drying, but it is not the aim. This is a boundary entry, a dried fish with only incidental fermentation.
Fully documentedFish and seafood3 days – 5 days
Recipe
No fixed amounts recordedNo amounts; the fish are dried without salt.
Total time across the recorded steps: 3 days – 5 days
Start
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What changes:Starting material: fresh Lake Victoria dagaa and Haplochromis, unsalted
Step 1 of 4
Take the fresh small fish
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
In Uganda the small species Rastrineobola argentea and Haplochromis are preserved mainly by sun-drying (FAO). Output: fresh small fish.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
In Uganda, small Lake Victoria fish (Rastrineobola, called dagaa in the FAO survey and mukene in Uganda) and Haplochromis are sun-dried without salt. Fermentation occurs during drying, but it is not the aim. This is a boundary entry, a dried fish with only incidental fermentation. Made in 4 steps over 3 days – 5 days. The longest step, sun-dry; fermentation occurs during drying, takes 3–5 days (Essuman K.M. 1992).
Dagaa uses no salt, and fermentation is incidental to sun-drying. Burundi's ndagala is also sun-dried without salt, with slight fermentation during drying.
Sand contamination is a major problem when the fish are dried on the ground. The dried fish are prone to insect attack. In a study of 46 samples of sun-dried mukene from landing sites of Lake Victoria and Kampala markets, 63 % were positive for Salmonella, and the authors call for better hygiene in processing, storage and distribution.
Hazards the sources name: Salmonella (63 % of 46 samples of sun-dried mukene from Lake Victoria landing sites and Kampala markets), and Staphylococcus aureus counts up to 6.66 log cfu/g.
Commercial fishing for Rastrineobola began in the late 1980s in Uganda, and landings have increased almost exponentially since (Sharpe et al. 2012). The silver fish, locally called mukene, was valued at about 13 million US dollars in 2015 (Muhame et al. 2020).
Starter
The sources we found do not say how its fermentation begins.
Temperature, salt and pH
The sources we found give no temperature, salt or pH figure for any of its steps.