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Koobi

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Koobi
Wrapped koobi

Koobi is the Akan name for salted, dried tilapia originating from Ghana. The fish has an indigenous flavor in stews and soup[1][2] in the Ghanaian local delicacies.[3][4] It is used to prepare Ghanaian foods such as garden egg stew, okro stew, kontomire stew and other local Ghanaian cuisines.[5]

Preparation

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Koobi is processed by placing the fresh tilapia in a basin with salt in the fish chest.[6] Use the salt to cover the fish for 3 days. After the 3 days, remove it and dry it in the sun for 5 days or until all the water is drained.

See also

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References

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  1. ^ "How to prepare "koobi" egg stew and roasted ripe plantain". www.pulse.com.gh. 2016-04-18. Retrieved 2019-06-21.
  2. ^ Editor, Pamela Ofori-Boateng Lifestyle. "One Dish Ghanaians have abandoned and Missing Out Its Health Benefits". Modern Ghana. Retrieved 2019-06-21. {{cite web}}: |last= has generic name (help)
  3. ^ "To eat "Koobi" or not to eat". www.ghanaweb.com. 3 March 2017. Retrieved 2019-06-21.
  4. ^ "The Tales of Abomu (Kontomire Leaves and Unripe Plantain)". GhOccasions. 2018-08-28. Retrieved 2019-06-21.[permanent dead link]
  5. ^ Adam, Hakeem (19 January 2017). "10 Traditional Ghanaian Dishes You Need To Try". Culture Trip. Retrieved 2019-06-21.
  6. ^ "Formaldehyde In 'Koobi', Equally Insidious May Be 'Kau'". www.ghanaweb.com. 12 March 2017. Retrieved 2019-06-21.