Kako is salted, fermented fish commonly used in traditional Ghanaian soups and stews. Its deep umami flavor enhances dishes like kontomire, garden egg stew, or palm nut soup. Carefully prepared and preserved for authentic taste.
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Kako is salted, fermented fish commonly used in traditional Ghanaian soups and stews. Its deep umami flavor enhances dishes like kontomire, garden egg stew, or palm nut soup. Carefully prepared and preserved for authentic taste.