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 edit
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 edit
- Ghanaian cuisine
- Ghanaian people
- Chop bar – a traditional eatery in Ghana, mostly located in Southern Ghana
- West African cuisine
- List of African cuisines
- Cuisine
References edit
- ^ "How to prepare "koobi" egg stew and roasted ripe plantain". www.pulse.com.gh. 2016-04-18. Retrieved 2019-06-21.
- ^ 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) - ^ "To eat "Koobi" or not to eat". www.ghanaweb.com. 3 March 2017. Retrieved 2019-06-21.
- ^ "The Tales of Abomu (Kontomire Leaves and Unripe Plantain)". GhOccasions. 2018-08-28. Retrieved 2019-06-21.[permanent dead link]
- ^ Adam, Hakeem (19 January 2017). "10 Traditional Ghanaian Dishes You Need To Try". Culture Trip. Retrieved 2019-06-21.
- ^ "Formaldehyde In 'Koobi', Equally Insidious May Be 'Kau'". www.ghanaweb.com. 12 March 2017. Retrieved 2019-06-21.
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