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Fish and seafood from Côte d'Ivoire
Gyagawere, also called adjonfa, is Ivorian fish dry-salted and left to ferment in its own liquid in vats, then sun-dried. A semi-dried type ferments up to two days and stays soft and pungent; a hard-dried type is salted for a day and dried to a firmer, milder fish that keeps for months.
| Sea fish, scaled, gutted and washedwhole, cut or split fish | [fao329] |
| Dry saltnot recorded | Hard-dried gyagawere ends with 7–19 % salt[fao329] |
Total time across the recorded steps: 2.5 days – 9 days
What changes: The fish are scaled, gutted, cut or split along the back, and washed
Microbes at work in this step
Not documented for this step.
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
Gyagawere, also called adjonfa, is Ivorian fish dry-salted and left to ferment in its own liquid in vats, then sun-dried. A semi-dried type ferments up to two days and stays soft and pungent; a hard-dried type is salted for a day and dried to a firmer, milder fish that keeps for months. Made in 4 steps over 2.5 days – 9 days. The longest step, sun-dry, takes 2–7 days (Essuman K.M. 1992). Salt is 7–19 % (Essuman K.M. 1992). Leuconostoc lactis and Lactobacillus fermentum, listed for gyagawere in a 2026 review table that cites Banwo et al. 2020 does most of the fermenting.
| Main step | 2–7 daysReported[fao329] | Sun-dry |
|---|---|---|
| Salt | 7–19 %Reported[fao329] | Sun-dry |
Gyagawere ferments for hours to two days in its own salty liquid before drying. Adjuevan, the Ivorian salted fish, is in one of its two methods salted harder (around 35 %) and fermented about 5 days under weights.
The FAO survey found poor hygiene at many sites, reused salt and brine that carried moulds, and insect attack on fish with high moisture or too little salt. Thorough salting and drying, and clean salt, reduce spoilage.
Hazards the sources name: Osmophilic moulds (the spoilage called dun) from reused brine, noted in Côte d'Ivoire and Ghana, particularly in triggerfish processing.
Every number is labelled with how it is known. How this atlas is made
The earliest description found is the FAO survey of 1992 (Essuman), which lists gyagawere, also called adjonfa, among the fermented fish of Côte d'Ivoire and records that its processing was dominated by women, mainly from Ghana.
