By Laudia Sawer, GNA
Tema, Dec. 20, GNA - Women processing ‘momoni’ in Tema Newtown also take the hot and undesirable sun bath as they watch and tend the salted fish into desired shape, taste and texture.
Although they do not feel comfortable in the scorching sun with the fish around them, they would never trade it for a relatively comfortable shade.
Momoni is fermented salted fish which is often used as a base for most indigenous Ghanaian foods cooked especially with palm oil.
One processor who preferred to be called Maa Fanti told the Ghana News Agency that “making a shade will prevent the fish from drying the way we want because the shadow of the shade will fall on the fish”.
Maa Fanti agreed that the act may expose them to some diseases but indicated that they needed to get the fish to sun dry in the stipulated four to five days.
She indicated that before the fish would be ready for the market, the processors had to remove the fish entrails, fill the stomach with salt, then put it in a special cave with small quantity of sea water for four days after which it was sun dried.
She noted that she had been in the business for about 10 years after engaging in fish smoking which dimmed her eye sight.
According to her, the profit she accrued from processing momoni and smoking fish was virtually the same.
The GNA observed that sanitation at the place used for the momoni processing was very poor and unsightly.
Some few metres away at the seashore of Awudum, people defecated and dumped refuse.
The processors indicated that some of the residents even came right infront of them to defecate or dump refuse and any attempt to stop them meant receiving abuses.
They however said to ensure some cleanliness; they clean and push the refuse far from them every Tuesday.
They however appealed to the Tema Metropolitan Assembly to put a taskforce at the seashore to keep it clean and hygienic.
GNA
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