Description
A low‑temperature smoking method using calabash‑husk kilns to preserve fish and meat.
Technical
The process relies on protein denaturation and moisture loss at 50–70 °C, while smoke condensates deposit phenolic and aldehyde compounds that provide antimicrobial activity and flavor. The resulting product has a water activity below 0.70, inhibiting most bacterial growth.
Science
Primary Reaction
Protein denaturation and moisture loss via low‑temperature smoking, with deposition of phenolic and aldehyde compounds
Sensory Profile
Aroma ()
smokyearthyresinouswoodyslightly sweet
Origin & History
Civilization
Ga, Ewe, Yoruba
Era
Traditional
Region