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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Kapenta Relish (Zambia) (Copperbelt Province): Sun-curing intensifies umami for tomato-based stews
Munkoyo Ferment (DRC) (Katanga Region): Cured fish provides proteolytic enzymes for maize beer clarification
Matemba Sadza (Zimbabwe) (Mashonaland): Brittle texture allows crumbling into cornmeal porridge
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Case hardening
Cause: Excessive direct sunlight causing surface protein denaturation
Fix: Use shade nets to diffuse 30-40% of UV radiation
Putrefaction
Cause: Insufficient salt penetration in thick muscle areas
Fix: Butterfly fish or make shallow lateral cuts before salting