Bismark graduated from the Ho Technical University

The culinary industry in Ghana has evolved over the years with men especially giving their women counterparts a run for their money with some outstanding innovations and creativity.

One of such individuals is young Bismark Etornam Mensah, an undergraduate of Ho Technical University pur­suing a second degree with background in Hospitality and Tourism Management.

With what started as a passion for food and creating new reci­pes, Etornam has added value to Ghana’s old-age irresistible spice, cured fish or ‘stink­ing’ fish, popularly known as ‘Momoni.’

Momoni as referred to by the Akans, ‘Looshala’ by the Ga people and ‘Lafifi’ for the Ewes is Ghana’s fermented salted fish which comes in various textures depending on the type of fish used. The distinguishing feature, however, is the domineering scent which radiates from one kitchen and engulfs an entire community.

Momoni is similar to the Swedish surströmming, Korean hongeohoe and the Japanese Kusaya, although not as ‘mighty’ in terms of putridity as compared to that of the motherland.

Bismark in his quest to make the spice more presentable, friendly to carry around and ex­ported across the globe especially among Ghanaians in the diaspora, created the ground­breaking Momoni cube, which is current­ly mak­ing waves in the culinary indus­try.

The idea was to conceal the mighty momoni in a very attractive cube wrap, so it could be publicly accepted as many hail the aroma in pri­vate but would rather make mockery of it in the open.

Bismark, prior to coming out with the Mononi cube had founded Fetuli Foods, with the aim of revolutionising the culinary industry with fla­vourful stock/bouillon cubes made from Ghanaian indig­enous food products, priori­tising natural ingredients and health-consciousness while celebrating Ghanaian food traditions.

The objective was also to become a leading provider of authentic and sustainable culinary products, redefining the market with Ghanaian indigenous food products.

He also intends to inspire global appreciation for Gha­naian cuisine while fostering economic empowerment and environmental stewardship.

The drive to leverage Ghanaian indigenous food products to create innovative new products and passion for promoting local cuisines and natural food additive, birthed the momoni cube idea.

Momoni cube according to Bismark, was an idea that came through a school proj­ect (Recipe Development and Research).

Researching into Ghanaian indigenous food products, Bismark realised most indig­enous food ingredients were diminishing from the market due to improper storage, packaging and transportation.

Cured fish then came to mind on one of his visits to the market where he met a market woman and a Gha­naian woman who live in the US talking about how they wished they could get momo­ni in the diaspora but could not, due to improper packag­ing and the scent.

After months of trying, Bismark managed to come out with an attractive pack of momoni cube which comes in the form of regular cubes and has since been the toast of many in Ghana and the diaspora since last year.

His innovation drew the attention of many friends and family who supported the production and also came second during last year’s Pres­idential Pitch Awards under the auspices of the National Entrepreneurship and Innova­tion Programme (NEIP) which gave him additional capital to expand.

Though it was challenging for a new product to break into an existing market and established distribution chan­nel, the future looks promis­ing for Bismark who is looking forward to making an impact on the global market.

Bismark is also coming out with a new product, Fetuli All Meal Spice, (all natural, no synthetic or artificial additives) seeking to replace synthetic additives on the Ghanaian market, in homes, restaurants and on every table.

He called for more sup­port from the government to acquire additional machinery to boost production, adding that it was important to sup­port young entrepreneurs to develop and become market leaders.

Bismark showcasing his culinary skills

Bismark graduated from the Ho Technical University

By Michael D. Abayateye