Side-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Ewurefua is a salted, fermented and sun-dried triggerfish from Ghana. The gutted fish ferment for half a day to a day in tanks of reused saturated brine or seawater with dry salt, under a weighted cover, and are then sun-dried for two to three days.
A short entry: the sources we found record only what is said here about Ewurefua itself.
DocumentedFish and seafood2.5 days – 4 days
Recipe
No fixed amounts recordedThe FAO survey gives no amounts.
Triggerfish, gutted through a slit from belly to lower jawnot given
Total time across the recorded steps: 2.5 days – 4 days
Start
Drag the bar or press Play
What changes:The triggerfish is slit from belly to jaw, gutted and washed
Step 1 of 4
Slit from belly to lower jaw, gut and wash
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: gutted, washed triggerfish.
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
Ewurefua is a salted, fermented and sun-dried triggerfish from Ghana. The gutted fish ferment for half a day to a day in tanks of reused saturated brine or seawater with dry salt, under a weighted cover, and are then sun-dried for two to three days. Made in 4 steps over 2.5 days – 4 days. The longest step, sun-dry on the ground, grass, nets or racks, takes 2–3 days (Essuman K.M. 1992).
Ewurefua ferments for only half a day to a day, in a little saturated brine with dry salt poured over the fish. It is then sun-dried, unlike Ghana's soft momone.
EwuleListed with momone, koobi and kako in FAO Table 3 for Ghana; salted overnight to 3 days, then dried 3–5 days on straw, nets or stones. The FAO text heads the koobi and ewurefua notes "Koobi/Kaka/Ewule", so ewule may be another name for ewurefua.
Safety
The FAO survey warns that reusing brine many times can contaminate fresh batches with bacteria. Fermented dried fish with more than 35 percent moisture attract blowflies, especially at low salt; below 15 percent they turn brittle and draw dermestid beetles.