Biology:Koobi
From HandWiki
Koobi is the Akan name for salted, dried tilapia originating from Ghana. The fish adds a distinctive flavor to Ghanaian delicacies, such as garden egg stew, okro stew, kontomire stew and other local Ghanaian cuisines.[1][2][3][4]Cite error: Closing </ref> missing for <ref> tag 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
- Ghanaian cuisine
- Ghanaian people
- Chop bar – a traditional eatery in Ghana, mostly located in Southern Ghana
- West African cuisine
- List of African cuisines
References
- ↑ "How to prepare "koobi" egg stew and roasted ripe plantain" (in en-US). 2016-04-18. https://www.pulse.com.gh/lifestyle/food-travel/diy-recipe-how-to-prepare-koobi-egg-stew-and-roasted-ripe-plantain/c9b9bjc.
- ↑ Editor, Pamela Ofori-Boateng Lifestyle. "One Dish Ghanaians have abandoned and Missing Out Its Health Benefits" (in en). https://www.modernghana.com/lifestyle/9645/one-dish-ghanaians-have-abandoned-and-missing-out-its-health.html.
- ↑ "To eat "Koobi" or not to eat" (in en). 3 March 2017. https://www.ghanaweb.com/GhanaHomePage/features/To-eat-Koobi-or-not-to-eat-515582.
- ↑ "The Tales of Abomu (Kontomire Leaves and Unripe Plantain)" (in en-US). 2018-08-28. http://www.ghoccasions.com/the-tales-of-abomu-kontomire-leaves-and-unripe-plantain/.
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