Kabkabou
| Alternative names | Kabkabu |
|---|---|
| Type | Stew |
| Place of origin | Tunisia |
| Region or state | Sfax |
| Main ingredients | onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives, saffron |
 Cookbook: Kabkabou  Media: Kabkabou | |
Kabkabou or Kabkabu (Arabic: كبكابو) is a fish and tomato stew traditionally prepared in Tunisia. The dish is well appreciated because it is healthy and easy to do. It is a sauce in which fish steak is cooked and to which are added capers, olives and lemon.[1][2] For the choice of the fish, many species are used such as grouper (threatened species), angel shark, tuna or mackerel. The sauce is spicy and tasty. The main ingredients used in the preparation are: onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and a pinch of saffron. This dish goes very well with baked potato and green pepper.
See also
References
- ↑ Wheeler, D., Clammer, P., & Filou, E. (2010). Tunisia. New York: Lonely Planet. p. 54.
- ↑ "Best Trips 2015 Tunis, Tunisia". National Geographic Traveler Magazine. Retrieved 5 April 2015.
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