Wow sis you do all, you nail it down perfectly 👏 👌 it's not by my doing nor by my strength but the will of God, thank you so so much 😊 ❤ my best regards to you and yours ❤💕
Let me thank you again for the inspiration dear Imelda🙏🏽 You’re a brilliant teacher and I must say your tutorials are incredibly informative 👌🏽 I thank God for letting me find your channel! ❤️ keep the focus on your great work and certainly God who strengthens you 🥰🙏🏽
I am Chinese and have been in the US since the early 60’s…..eating Chinese salted fish forever! I love it from growing up as a child eating them. Now I am ready to try different culture and forms of “fermented or salted” fish. I like your video and will try your recipe because it sounds delicious. By the way, your presentation is so clear that made me think you are a teacher as a profession. Great job!!!👍👍👍👏👏
Wow! That’s really awesome. I’ve actually thought about making my own momoni because I’ve never found a perfect one when I go to the African market. I just haven’t been able to but I’ll definitely do it your way because that looks excellent. You nailed it dear and you always do!
Im not at home atm but when I finally get home im buying a lot of tilapia to make koobi and makrel/salmon to make momoni enough for the whole year … i live in Ghana and they are both accessible but your videos have just convinced me to make my own 😊
Hi Nanaaba! I've been following your channel since your fufu video(3 years ago I think). I love watching you cook all these dishes. I've since move to Toronto where I've found a nice African grocery store close to my neighborhood. I have yet to explore it because of covid, but I'll certainly pop by once the restriction is gone
Wow.i was looking for this salted mackerel for time. I just found it. Thank you so much. I looking for this kind of salted fish in Chinese food store but no luck. The fish smell very bad but test awesome. Thanks again. Now I am going to make it.
Love your videos, they're so easy to follow. Hats off to you! My question is the outdoors. I live in Florida. We really don't have cold temperatures. Do you have any suggestions for the fourteen day period as to where I place them. My garage get hot too.
Thank you sister, what an awesome tutorial! I've noticed that you've sprinkled something looking like some running salt during the initial fish washing process before putting away for 14 days. . .did you? You've kept fish for a 7 day curing process. Could curing process go beyond 7 days ie 14 days?
The assorted fish are all unique in their own ways depending how you carry on your decaying process as you nailed it Nana. Wow, completion looks beautiful and authentic like efie die3. Well done Sis
Nothing can penetrate that packaging sis, amazing fermented fish that will surely give the stew flavorful and tasteful umami, thanks for sharing gorgeous sis ❤️🙋🏾♀️
Wow!! Thank you for this thorough recipe video, I've always wanted to learn how to cure and ferment fish safely at home! I'm going to try it! And the weak-fish result was so interesting, good to know!
I watched Imelda’s when you featured her a few months ago and tried mine … it’s very simple to do indeed and good, thanks for sharing and also for promoting another UA-camr 👍🏽👍🏽😘
This must really intensify the aroma and flavour of whatever you choose to cook with it.Thanks so much for sharing. I am going to give this a try. 🤗🤭❤❤❤
Thanks so much Nana our masterchef, now almost everything you will get it on utube..as my younger brother will say " kind courtesy of University of utube😆😆😂💖💖👍👌👌👏👏love everything about this momoni processing. Ayekoo dear
Yum...😍😋I missed to watch this video, really love fish, just don't how many ways to cook it, thanks for sharing in how many ways to cook fish, I know how to grilled, Steam and boil it with water vinegar I put chill on it, that's all I know, that why I eat out most of the time coz I don't know how to cook, and also I'm busy working, that's one of the reason. Lol
Hi Nanaba very nice recipe. Why you waited two weeks with plastic wrap? why not to do with salt at the begining and wait two weeks inside rock salt? Can u make vid how to make dried smoked fish? see u
I even liked the video before watching lol . I love momoni 🙈 and therefore know this is going to be good. Can’t wait to try the recipe. Thanks for sharing sis.. you are just too much ❤️❤️
Momoni, In The House! I'm Glad, This Iconic Ghanaian, All Important Ingredient, Is Finally Taking Center Stage! 😋It's About Time Already. The Addition Of Very "Discretionary" Amounts Of Momoni, To Our Traditional, Abomu (Dip),😋 3t) ( Mashed Yam/Plantain), Soups,😋 Introduces, A Unique, Unequaled, Type Of Umami, 😋To The Dish. Chef Nanaaba, Has Step, By Step, Instructed As, On How, To Prepare This Wonderful, Must-have Ingredient.😋 Thank You Chef Nanaaba, For Sharing This Recipe With Us.😋Please Well.😃🙏💗
This is a learning experience for me. We Jamaicans would have literally thrown out that but I like the hole knowledge on fermenting fish. Have a great day 😘😘😘😘
Wow sis you do all, you nail it down perfectly 👏 👌 it's not by my doing nor by my strength but the will of God, thank you so so much 😊 ❤ my best regards to you and yours ❤💕
Let me thank you again for the inspiration dear Imelda🙏🏽 You’re a brilliant teacher and I must say your tutorials are incredibly informative 👌🏽 I thank God for letting me find your channel! ❤️ keep the focus on your great work and certainly God who strengthens you 🥰🙏🏽
You're a teacher par excellence. My daughters will formally have your videos on their timetable. I can only imagine how thorough a nurse you are!
The idea of wrapping it thoroughly sounds good.
Learned something new. Momoni connection to Asian fish liquid flavor.
I am Chinese and have been in the US since the early 60’s…..eating Chinese salted fish forever! I love it from growing up as a child eating them. Now I am ready to try different culture and forms of “fermented or salted” fish.
I like your video and will try your recipe because it sounds delicious. By the way, your presentation is so clear that made me think you are a teacher as a profession.
Great job!!!👍👍👍👏👏
Madam has done it again. The soups will be lit.
Chaii 🔥
You know it 😆😎❤️
Great job sister Madam. You bring joy to cooking and trying out new bold recipes. Great works
My favourite ..this will go with Ampesi..thanks Auntie
You had me at bond3😀😀 yes Sis, this momoni is cured to perfection from start to finish. I definitely learned something.👍🏽🥰
Wow! That’s really awesome. I’ve actually thought about making my own momoni because I’ve never found a perfect one when I go to the African market. I just haven’t been able to but I’ll definitely do it your way because that looks excellent. You nailed it dear and you always do!
Wonderful explanation and procedure, dear sis! Very well done!
This is the best momoni recipe ever!!!!!!
Mama CEO at it again… well prepared and loaded with local aroma and deliciousness…
Oh I love you! Definitely will do this once I get my own house!
I enjoy looking at this video clean and nice, healthy, l love it thanks.
Wao thank u Mama am goin to do this in Barbados . Thanks for your smile.
Hello dear, did you add any to fish before you wrap them up and lay 15 days. Thank you
Im not at home atm but when I finally get home im buying a lot of tilapia to make koobi and makrel/salmon to make momoni enough for the whole year … i live in Ghana and they are both accessible but your videos have just convinced me to make my own 😊
Hi Nanaaba! I've been following your channel since your fufu video(3 years ago I think). I love watching you cook all these dishes.
I've since move to Toronto where I've found a nice African grocery store close to my neighborhood. I have yet to explore it because of covid, but I'll certainly pop by once the restriction is gone
pssst. What dish do you recommend that I cook?
My dear sister I have a question. Can I use this to make jollof rice?
Wow.i was looking for this salted mackerel for time. I just found it. Thank you so much. I looking for this kind of salted fish in Chinese food store but no luck. The fish smell very bad but test awesome. Thanks again. Now I am going to make it.
A very good one there Nanaaba, can you put us through how to make Tolo beef?
You did it again!! I'm intrigued to try this. Thank you so much!! I've subbed to Imelda channel also.
Awesome my sister, am learning a lot from your kitchen
Love your videos, they're so easy to follow. Hats off to you! My question is the outdoors. I live in Florida. We really don't have cold temperatures. Do you have any suggestions for the fourteen day period as to where I place them. My garage get hot too.
In warm weather as yours in Florida, I recommend fewer days for decomposing. Perhaps 3 days will do the job. Try that.
I just need a piece for my okro stew, this is perfection. Thx Sis!
Great job 🎉. I’ll try it
Well done will definitely try this thanks for sharing where can l get the salt you for this
Greeting greeting my dear chef- Moroni. I have been waiting for the recipe 👏🏼👏🏼😘😘😘
Yummy 😋 I m going to try this. Thanks so much for sharing.
Thanks so much! Whew I love okra stew but I have yet to learn the ingredients for the stinky fish
Nana pls which fish was the best
Eiiiiii Ga nyo bi Nana aba l great u sis
I enjoy watching your video Enjoy
Love your food Nanaaba......you have inspired me! Best wishes from Australia!
Thank you sister, what an awesome tutorial! I've noticed that you've sprinkled something looking like some running salt during the initial fish washing
process before putting away for 14 days. . .did you?
You've kept fish for a 7 day curing process. Could curing process go beyond 7 days ie 14 days?
Great to know that all the wraps contained or the smell. Nicely done sister madam. They really came out so well ❤❤❤
The assorted fish are all unique in their own ways depending how you carry on your decaying process as you nailed it Nana. Wow, completion looks beautiful and authentic like efie die3. Well done Sis
I enjoy watching you every time. Our sister has done it again ❤❤❤
Nothing can penetrate that packaging sis, amazing fermented fish that will surely give the stew flavorful and tasteful umami, thanks for sharing gorgeous sis ❤️🙋🏾♀️
This looks perfect
Oh yes. We learnt something. Coming for mine. Hahah notification is on. Haha indication of success ampa
Neatly cured and preserved well. Kudos to you Nana aba.
Do you sell these? I would love to order some.
Can I use red snapper for this process.
Wow!! Thank you for this thorough recipe video, I've always wanted to learn how to cure and ferment fish safely at home! I'm going to try it! And the weak-fish result was so interesting, good to know!
I watched Imelda’s when you featured her a few months ago and tried mine … it’s very simple to do indeed and good, thanks for sharing and also for promoting another UA-camr 👍🏽👍🏽😘
Nice! I find that a lock n lock container traps most of the scent during decomposition and curing.
Great to know ❣️
You are a gem...learnt a lot from you. Thanks 🤗
Wow very nice thanks for sharing sis ❤❤❤
Thank you so much Vivian 🙏🏽❤️❤️
Thank for Sharing 👍
WOW! You always bring us back home 👍🏽😁
Saflo momoni was my favorite 🤩 growing up in Ghana. Oyiwaladon (thank you).
Ofcourse I had fun with you.... Always. Love these bond3rs.
Good job sister.
#NumberOneFan
Thank you sissy 🙏🏽❤️
Mmm mmm 😋! That’s good stuff!
U make the best out of everything, much love mummy 💞
BLESS DAY NANA ENJOYING YOUR COOKING🐟🇹🇹
Thank you Ursula 🙏🏽❤️
Taking note not to use any weak fish that will fall apart. This will add great flavor to any food use. Thanks for sharing
The best momoni yummy with stew 😋😘
This must really intensify the aroma and flavour of whatever you choose to cook with it.Thanks so much for sharing. I am going to give this a try. 🤗🤭❤❤❤
Wowww the long awaited momone is now ready 😍😍😍😍😍
Thanks so much Nana our masterchef, now almost everything you will get it on utube..as my younger brother will say " kind courtesy of University of utube😆😆😂💖💖👍👌👌👏👏love everything about this momoni processing. Ayekoo dear
That was very neat work. 👍❤
A lot of patience is required to make this...pls could you upload beef liver recipe? Thanks!
I wish I could eat in your kitchen 😊 this looks delicious 😋
hmmmm!!!! am here to binge watch. been so long
Sister Nanaaba. I am in Ghana at the moment. You know is very hot here. Would I still need to wait 14 days to decay the fish?
Maam Can i do the same process for pork, beef,chicken etc...i think fermented meat will be tasty too
NO PLEASE!!!
This is not any kind of momoni oo this momoni boutique !😁♥️
Can croaker fish, hake or Titus (another type of mackerel) fish be used for momoni? Also, can table salt be utilized for the curing instead?
Thank you ☺️
I have to try this one day. Thanks for sharing✨
It is must try indeed 🥰🙏🏽
Yum...😍😋I missed to watch this video, really love fish, just don't how many ways to cook it, thanks for sharing in how many ways to cook fish, I know how to grilled, Steam and boil it with water vinegar I put chill on it, that's all I know, that why I eat out most of the time coz I don't know how to cook, and also I'm busy working, that's one of the reason. Lol
Hi Nanaba very nice recipe. Why you waited two weeks with plastic wrap? why not to do with salt at the begining and wait two weeks inside rock salt? Can u make vid how to make dried smoked fish? see u
Salt at the beginning only cures the fish. Decomposing, then curing is momoni proper 🙏🏼
I AM inspired!! Thank you 💯💯❤️❤️🙏🏽🙏🏽
I’m grateful you’re inspired 🙏🏽🥰🥰
I am new and.enjoying your.channel! ❤🎉 hug
Do you sell the momoni? I'm interested in buying.
You did it again❤️❤️❤️
What is the difference between this and kobi?
.Can I ask what city you live in hunz, becuz you display some o' the mosT succulent, freshest seafood in your delisH disHes!!? :D
Why didn’t you cut it into pieces before curing it? They came out so lovely tho 👌🏾👏🏾
This is how it is done and later cut into pieces
Sister Madame you do all 😊 👏🏽
I certainly try 😁🙏🏽🥰🥰
OMG sis thank you so much wow I will never purchase buy any more out
Great! Now just throw a piece in some soup? Can the fish itself be eaten say on a cracker or something?
Cracker? Pls no lol
@@truejoy3821 k ty
Thanks for sharing! X
Eiish wei de3 bond3 oo
I even liked the video before watching lol . I love momoni 🙈 and therefore know this is going to be good. Can’t wait to try the recipe. Thanks for sharing sis.. you are just too much ❤️❤️
oh wow save me some sis
Well taught
You nailed it Mama...its looking very attractive...plz send mine via DHL😅😅
Very nice ☺️👌👌
Well done ooo
Thank you ooo
Wish I knew this earlier! Rather than roaming Asian Supermarkets lol
Momoni, In The House! I'm Glad, This Iconic Ghanaian, All Important Ingredient, Is Finally Taking Center Stage! 😋It's About Time Already. The Addition Of Very "Discretionary" Amounts Of Momoni, To Our Traditional, Abomu (Dip),😋 3t) ( Mashed Yam/Plantain), Soups,😋 Introduces, A Unique, Unequaled, Type Of Umami, 😋To The Dish. Chef Nanaaba, Has Step, By Step, Instructed As, On How, To Prepare This Wonderful, Must-have Ingredient.😋 Thank You Chef Nanaaba, For Sharing This Recipe With Us.😋Please Well.😃🙏💗
My brother Wendell has spoken👌🏽 “unequaled” is the TRUTH!!! I appreciate you Fiifi 🙏🏽🥰🥰
@@NanaabasKitchen 3y3 As3m Oo! Medaase Menua Panyin. Onyame Nhyira Wo Bebree Ati? 🙏💗
@@wendellbsmith3553 maati onua kakra 🥰🥰
@@wendellbsmith3553 God bless you also plenty! 🙏🏽🙏🏽🥰
@@NanaabasKitchen 🙏💗
Thank you for sharing dear, would do mine asap
I’m here for some cooking lessons. ☺️
This is a learning experience for me. We Jamaicans would have literally thrown out that but I like the hole knowledge on fermenting fish. Have a great day 😘😘😘😘
Thank you so much! It is an amazing ingredient and a little bit goes a long long way to bring those cherished umami notes 🙏🏽🥰
First today 😍😍
God bless you 🙏🏽🥰
Present ma early today
I appreciate you 🙏🏽🥰
Aunty Madam be dat✌️
Wowwwwwwwwww