Description
A traditional West African method of smoking fish and meat on banana leaves that preserves the product while imparting subtle sweet and smoky flavors.
Technical
During smoking, the semi‑permeable banana leaf allows smoke to penetrate at 60–80 °C while keeping the internal temperature below 70 °C, preventing over‑cooking. Phenolic compounds such as guaiacol and syringol, along with aldehydes, deposit onto the protein surface forming a protective antioxidant film that reduces water activity and inhibits spoilage bacteria. The process also reduces moisture by 10–15 % for fish and 8–12 % for meat, extending shelf life by up to 48 h at ambient temperatures.
Science
Primary Reaction
Combustion of biomass producing phenolic compounds and aldehydes that deposit onto proteins during smoking
Sensory Profile
Aroma ()