Fermented salted meat and fishes

Kitoza

Kitoza  is a salted/dried meat (usually beef). Depending on the process conditions, the fermentation can be spontaneous. Sometimes, it is smoked in order to improve organoleptic and self-stability properties. It is a traditional product of Madagascar. It is also known as Biltong  in Southern Africa.

Lanhouin

Lanhouin  is a salted/dried fish (Cassava fish, Pseudotolithus sp. ) spontaneously fermented. It is widely used as a condiment in Benin, Togo, and Ghana.

Kong

Kong  (Catfish, Arius heudelotii) is traditionally smoked in Senegal for local and export markets. Such smoked fishes are not voluntarily fermented; however, a spontaneous fermentation step often takes place in the process of traditional dried fish.