 In Chorkor, this oven is widely used for smoke-drying sardinella (in Ghana also known as 'herring', not to be confused with the real herring "Clupea harengus") and other fish.The Chorkor oven was an improvement of the traditional rectangular oven with a fixed surface.It was developed in the early 1970s by the Ghana Food Research Institute in collaboration with the women of Chorkor village and assisted by an FAO project.