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Fish and seafood from Ghana
Kako is Ghanaian partly fermented, salted and hard-dried fish, made mainly from large species such as sharks, skates and rays. FAO describes it together with koobi, the tilapia form; the fish is rubbed and layered with salt, left to ferment for a few days, then sun-dried. It is used as a food fish and as a condiment (FAO, on fermented fish in West Africa in general).
| Shark, skate or ray, dressed and washed | [fao329] |
| Dry salt | [fao329] |
Total time across the recorded steps: 4 days – 7 days
What changes: Dry salt is rubbed into the gills, belly cavity and skin
Microbes at work in this step
Not documented for this step.
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
Kako is Ghanaian partly fermented, salted and hard-dried fish, made mainly from large species such as sharks, skates and rays. FAO describes it together with koobi, the tilapia form; the fish is rubbed and layered with salt, left to ferment for a few days, then sun-dried. It is used as a food fish and as a condiment (FAO, on fermented fish in West Africa in general). Made in 3 steps over 4 days – 7 days. The longest step, sun-dry, sprinkling on more salt, takes 2–4 days (Essuman K.M. 1992).
| Main step | 2–4 daysReported[fao329] | Sun-dry, sprinkling on more salt |
|---|---|---|
| Acidity | pH 6.1–6.4Measured[amuna2014] | Sun-dry, sprinkling on more salt |
Kako is made from large fish such as sharks, skates and rays, while koobi is the tilapia form. In Ghana the name also covered imported stockfish (dried cod) from Norway.
The dried product breaks up easily and attracts insects and mould, so it has to be re-dried from time to time in long storage (FAO). In 18 samples bought from London retailers, imported from Ghana, the water activity was 0.55 to 0.70 and moisture about 42 %; the author named mycotoxins from mould as the main health risk, without measuring them, and rated the product low risk for bacteria (Amuna 2014). When it is made from shark, mercury is a separate concern. The FDA lists shark among the highest-mercury fish and advises people who are or may become pregnant, are breastfeeding, or are feeding children to avoid it.
Every number is labelled with how it is known. How this atlas is made
