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Fish and seafood from Ghana
Koobi is Ghana's salted, fermented and sun-dried tilapia. Dressed fish are rubbed with dry salt, layered with more salt to ferment for two to three days, then dried in the sun for two to four days. The hard, salty fish is cooked in soups and stews.
| Tilapia, dressed and washed | [fao329] |
| Dry salt | Rubbed into the gills, belly cavity and skin, layered between fish and sprinkled on during drying[fao329] |
Total time across the recorded steps: 4 days – 7 days
What changes: Dry salt is rubbed into the gills, belly cavity and skin of the tilapia
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koobi is Ghana's salted, fermented and sun-dried tilapia. Dressed fish are rubbed with dry salt, layered with more salt to ferment for two to three days, then dried in the sun for two to four days. The hard, salty fish is cooked in soups and stews. Made in 4 steps over 4 days – 7 days. The longest step, sun-dry, sprinkling on more salt, takes 2–4 days (Essuman K.M. 1992). Salt is at least 15 % (Gurah-Sey K.E. 1999).
| Main step | 2–4 daysReported[fao329] | Sun-dry, sprinkling on more salt |
|---|---|---|
| Salt | at least 15 %Measured[gurahsey1999] | Layer with salt and ferment |
Koobi is tilapia; kako uses shark, skate or ray, and ewurefua uses triggerfish fermented in brine. Koobi became a popular substitute when imports of stockfish, also called kako, fell.
Retail koobi was above 15 % salt and its histamine was low, 7.06–32.15 µg/g, while unsalted tilapia produced elevated histamine (Gurah-Sey 1999). Market koobi samples carried total viable counts of log 4.11–6.78 cfu/g and Staphylococcus aureus at log 2.85–4.15 cfu/g; after four weeks in ambient storage, insects and pink colonies of halophilic bacteria appeared on untreated samples (Nketsia-Tabiri 2004, abstract). The dried fish breaks up easily and attracts insects and mould, so it needs re-drying in long storage (FAO).
Hazards the sources name: Staphylococcus aureus in market koobi samples, log 2.85–4.15 cfu/g.
Every number is labelled with how it is known. How this atlas is made
Stockfish kako (dried cod) was imported on a large scale from Iceland and Norway into Ghana in the 1960s, and Ghana stopped those imports in the early 1970s. FAO reported in 1992 that, over the previous two decades, koobi had become a more acceptable substitute and a delicacy in many Ghanaian homes (Essuman 1992).
