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Fish and seafood from Sudan
Terkeen, also called mindeshi, is a Sudanese fish paste. Washed fish are layered with salt in a pot or barrel and left to pickle and ferment for 9 to 15 days. The pot is then warmed in the sun or by a fire and stirred daily until the fish falls apart into a dark, strong-smelling paste.
| Fish (tilapia, Nile perch or Alestes spp.)5 parts | Washed[ftp329] |
| Salt1 part | Salt to fish 1:5[ftp329] |
| Pepper or other spicesOptional | [ftp329] |
Total time across the recorded steps: 13 days – 19 days
What changes: Starting material: washed tilapia, Nile perch or Alestes
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
Terkeen, also called mindeshi, is a Sudanese fish paste. Washed fish are layered with salt in a pot or barrel and left to pickle and ferment for 9 to 15 days. The pot is then warmed in the sun or by a fire and stirred daily until the fish falls apart into a dark, strong-smelling paste. Made in 5 steps over 13 days – 19 days. The longest step, pickle and ferment, takes 9–15 days (Essuman K.M. 1992). Salt is 17 % (Essuman K.M. 1992).
| Main step | 9–15 daysReported[ftp329] | Pickle and ferment |
|---|---|---|
| Salt | 17 %Reported[ftp329] | Layer with salt in a pot or barrel |
Terkeen is a wet paste. Its Sudanese relatives differ in form, kejeick being dried fish and fessikh whole wet-salted fish, while terkeen is broken down with heat and daily stirring after the salt ferment.
In commercial terkin from two Sudanese plants the pH was 7.2 and 6.7 and the total bacterial count 3.5×10^5 and 6.2×10^5 CFU/g; the authors note that Sudan had no microbial limit for the product and that makers ferment by tradition with no control (Abu-Hassan and Sulieman 2011). The FAO survey says that not using salt results in uncontrolled fermentation, in which the fish muscle supports the growth of pathogenic organisms, and that reusing salt may contaminate fresh batches. It also names wash water from polluted lagoons, rivers or lakes as a possible source of chemical and microbial poisoning. No source we read shows that the 1:5 salt ratio makes the paste safe. The 2011 study counted total bacteria only. Its authors found no official food-poisoning reports for terkin, but say this does not rule it out, as many cases in Sudan do not reach official channels. The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution [who-botulism].
Every number is labelled with how it is known. How this atlas is made
The FAO survey of traditional fish fermentation in Africa (Essuman 1992) lists terkeen and mindeshi among the fermented fish of the Sudan, made from tilapia, Nile perch or Alestes. Abu-Hassan and Sulieman (2011) place terkin's famous production and consumption around Dongola in northern Sudan, a region they say has long experience of fish fermentation.
