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Djege is an unsalted fermented and sun-dried fish of Mali. Larger fish are split, soaked in water for 12 hours to ferment and then dried on grass or mats for three to seven days. Small clupeids (djadan) are dried straight after washing and ferment as they dry.
Fully documentedFish and seafood3.5 days – 7.5 days
Recipe
No fixed amounts recordedNo amounts; no salt is used.
Fresh fish (tilapia, Clarias, Alestes, Schilbe or Hydrocynus); small clupeids for djadanany quantity
Total time across the recorded steps: 3.5 days – 7.5 days
Start
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What changes:The larger fish are scaled, split along the back and headed
Step 1 of 4
Descale, split and head the larger fish
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: scaled fish; larger species split along the back and headed.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Djege is an unsalted fermented and sun-dried fish of Mali. Larger fish are split, soaked in water for 12 hours to ferment and then dried on grass or mats for three to seven days. Small clupeids (djadan) are dried straight after washing and ferment as they dry. Made in 4 steps over 3.5 days – 7.5 days. The longest step, dry on grass or mats, takes 3–7 days (Essuman K.M. 1992).
Djadan (small clupeids)Washed and dried at once, with no soaking; fermentation happens during drying.
Solar-dryer djege (trials)In trials at Youwarou, fish were dried in solar dryers at 60 °C, aiming for fresh-dried and fermented-dried fish in one to two days; a weight loss of 60 % or more marked good drying.
Safety
FAO says fish fermented without salt ferment in an uncontrolled way, so pathogens can grow in the flesh and the product could be a health hazard to consumers (FAO 329, section 3.9). Djege uses no salt. In Mali the fish are also dipped for a few minutes in the insecticide Gardona or K-Othrine against blowflies, and the storage mats are treated with malathion. This is not part of the ferment. Describing fish dried in Chad, FAO calls the indiscriminate use of insecticides on dried fermented fish a health hazard to consumers. Fish above 35 percent moisture are open to blowflies, especially at low salt; below 15 percent they turn brittle and draw dermestid beetles (FAO). These steps record how djege is made in Mali, not a safe home method.