🐟 Fish is a major source of food in Cameroon, accounting for almost 40% of the protein intake of animal origin and 9.5% of the total protein requirement (FAO, 2024). In the Cameroon coastal regions, smoking fish is a traditional way to preserve fresh fish for a longer period of time, enabling food security, especially during the lean fishing season. These smoked fish have markets in neighbouring countries like Nigeria and Cote d’Ivoire. Women4Biodiversity recently visited Londji in Cameroon, where it supports mangrove restoration by The African Women’s Network for Community Management of Forests (REFACOF), the restoration site partner of Women4Biodiversity.
With the mangrove restoration being carried out by the group in Londji, the community continues to innovate and find better ways to sustain its traditional practices. Smoked fish continue to thrive as a huge source of livelihood security for the fishing community. #grassrootsconservation
Take a look at this photo story on how fish smoking is done in Londji Village in Cameroon.
Londji’s smoked fish are of various species depending upon the seasons. Traditionally called Bifaka, these smoked fish have both local and regional markets.
In 2023, the Ministry of Environment, Protection of Nature and Sustainable Development(MINEPDED) allocated a specific budget to build improved stoves, such as this one, that enabled smoking fish for a lesser amount of time using less firewood.
Wood from the mangroves is traditionally used to give fish a golden char and flavour. However, the large-scale use of mangrove wood in traditional stoves has led to the destruction of some of these mangrove regions.
The wood is placed in this chamber at the bottom. Here, it burns, sending up smoke and leaving ash that continues to burn for the next smoking session.
These improved stoves are more efficient and use less wood. The Londji community now uses alternative firewood instead of mangroves for smoking fish. Due to mangrove restoration, the community allows only damaged and fallen trees for the stoves.
Fish are placed on the grills above where the wood burns, and the smoke rises for the fish to absorb.
The smoking process takes about 10 to 14 hours. The curling of the fish indicates that it has been completely smoked and is now ready to be packaged and sold.
The smoked fish are then ready to be sold in the market. One box (as seen in the picture) fetches up to 1 million Central African CFA Franc (around 1700 USD as per the exchange rate at the time this photo story was published).
These improved stoves emit less smoke and ash, significantly improving the health of the women who are usually the ones conducting the smoking process. Through mangrove restoration in Londji, the community innovates to sustain its traditional practices. Smoked fish remain a crucial source of livelihood for the fishing community.
ABOUT REFACOF
Réseau REFACOF is Women4Biodiversity’s restoration site partner in Cameroon. In Londji, REFACOF is working with the community on mangrove restoration. Over about 5-10 years, the women of Londji 1 have regenerated at least 10 hectares of mangroves and planted a minimum of 1,000,000 mangrove seedlings along the Cameroonian coast.
For more information, please click here.
Réseau REFACOF is Women4Biodiversity’s restoration site partner in Cameroon. In Londji, REFACOF is working with the community on mangrove restoration. Over about 5-10 years, the women of Londji 1 have regenerated at least 10 hectares of mangroves and planted a minimum of 1,000,000 mangrove seedlings along the Cameroonian coast.
For more information, please click here.
Resources
📖 Briefer on Mangrove Restoration in Londji (English)
📖 Briefer on Mangrove Restoration in Londji (French)
📖 Briefer on Mangrove Restoration in Londji (Spanish)
