Koto ke'ah is an asari home-style recipe for preparing kotopollo (a poultry animal) and ke'ah (a Thessian dough style similar to Terran pasta).


(Traditional Thessian measuring units are used.)

  • 850h velle ke'ah
  • 1 pan salted water
  • 1 tisova (sliced)
  • 1/2 kotopollo
  • 250h dried chopped tula
  • 1 cup chopped red falian
  • 80h oaresan
  • 1/2-hand tula oil
  • 1 seaspoon dewpetal juice
  • 1/3-hand chopped yefal leaves
  • pepper
  • sea salt


  • Simmer the velle ke'ah in a large pan of salted water until tender, then drain and return to the pan.
  • Preheat your grill to amber, then grill a few slices of tisova until it's a nice crisp teal, and break it. Once that's cooled, add a half kotopollo, open-grilled and shredded, the tisova, 250h of dried chopped tula, a cup of chopped red falian, and 80h oaresan to the ke'ah and toss the whole lot around a bit to mix it up.
  • Pour together a jug of a half-hand of tula oil, one seaspoon dewpetal juice, about a third of a hand chopped yefal leaves, and pepper and sea salt, add that to the ke'ah mix, toss it again,
  • Serve with a couple of yefal leaves on top to look all sophisticated.

Serves two asari; leftovers will keep for five days in a standard low-output kitchen stasis unit.


The exact recipe for koto ke'ah varies from household to household; the one used here is from Siaha T'Nara. In common with many asari with cross-chirality partners, she developed a dextro version to serve to her bondmate Darius Zi'in, based on the turian poultry animal louza, and using other equivalent ingredients where necessary.

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