Chorkor fish smoker
Horno ahumador de pescado Chorkor
- Date
- c. 1969 · confidence medium
- Place
- Chorkor, Accra, Greater Accra, Ghana
- Credited to
- FAO and the University of Ghana, with the smokers of Chorkor
- Field
- Life & health
What it is
A mud-brick oven with stackable mesh trays that smokes far more fish with less firewood than an open fire and fewer harmful hydrocarbons. It was developed with the women fish smokers of Chorkor and spread across West Africa.
It was developed in the late 1960s in a FAO project with the Chorkor community; the exact date varies by source.
What it led to
- smoked fish of stable quality for inland markets
- lower firewood use and less fish loss
- variants such as the FAO-Thiaroye technique of 2008 in Senegal
Built on
- Smoking and drying of food