Fermented “Cobbed” Cannabis
Nigerian Landrace wrapped in corn husk to aid fermentation. This process enhances the depth, quality, and potency of the effects, softens the smoke, and increases the enjoyment of this herb.
I have been a fan of fermented cannabis for some time now and once I first experienced the difference between dried green buds and fermented “cobbed” herb, I couldn’t go back to western-style dried and jarred buds. Not only does it smoke smoother and cleaner, it reduces harshness and unnecessary coughing. It is fully activated, allowing me to eat 0.5-0.75 gram straight from the jar, with effects rivaling smoking but lasting up to 10 hours. This fermented product can also be extracted into alcohol or oil and used in edibles. Eating it has become my favorite method of consumption, as it spares the lungs, and allows for a deeply powerful experience that generally feels positive, uplifting, and full of energy. I find the meditative qualities are enhanced with this alchemical style of curing as the mind feels clearer, the vision sharper, and the buds are more protected from degradation once fermented. From my experience, it enhances the energetic and consciousness expanding effects of equitorial Sativas, transforming them into ceremonial grade herb.
This curing technique is practiced in various forms throughout Africa and Asia but today we will be looking into the African Style, particularly the one from Malawi, where the famous “Malawi Cob” was produced. This is the method that is most often practiced today in the Western world albeit with a more modern twist. Let’s get started.
Preserving the Bud: An Ancient African Tradition of Cannabis Fermentation
Long before the advent of modern storage methods, African tribes developed innovative ways to preserve their cannabis harvest. Drying under the tropical sun posed challenges, with molds threatening precious buds. So, using readily available natural resources, they practiced various preservation techniques.
Their ingenious efforts reveal unexpected benefits. In addition to being capable of long-lasting storage, the fermentation process enhances the very experience of cannabis consumption. Through generations, meticulous practices were honed, not just for blissful intoxication, but also for a smoother, sweeter smoke, increased potency, and a richer terpene profile. Remarkably, microscopic analysis reveals this traditional fermentation melts trichomes together while converting chlorophyll and organic acids into sugars, transforming the raw herb into a fully activated medicine and plant teacher.
Fermenting Cannabis: A New Approach to Aroma and Flavor
Traditional drying methods for cannabis can lead to the loss of some aromatic compounds and cannabinoids. However, fermentation is emerging as a potential alternative, offering intriguing possibilities for unlocking the plant's full flavor and aroma potential.
The fermentation process breaks down chlorophyll, allowing terpenes, the aromatic compounds responsible for cannabis's distinct scent and taste, to come to the forefront. This can result in a richer, more complex flavor profile compared to traditionally dried cannabis. Additionally, some research suggests that fermentation may preserve or even enhance cannabinoid levels, this would account for the increase in the overall potency of the product.
While still in its early stages in the West, fermented cannabis has piqued the interest of some cannabis enthusiasts and researchers. Despite the odd look that Cobbed flowers acquire, especially when compared to sparkling green buds. The effect is normally far superior to nonfermented herbs. This is especially true for pure “Sativa” varieties such as those naturally found in Africa, where the Cobbing process allows the energetic, psychedelic, and blissful effects to mature and fully express themselves.
Traditional Cannabis Cob Making:
Harvesting:
While practices varied, traditional cannabis cobs were typically made using mature plants. Depending on the region:
In drier areas, plants were cut at the stem when fully mature, then hung in sheds or sheltered on mats during peak sun hours.
In some parts of Africa, where cannabis became perennial trees, only shoots were harvested from existing branches. Unfortunately, many of these unique forests were eradicated in the 1990s.
Preparation:
For a smoother smoke, harvested buds would spend at least two nights outside collecting dew. Seedless/Lightly Seeded buds were then carefully chosen and rolled into sections of cut banana leaves.
Crafting the Cob:
Cobs were formed by tightly binding buds together in the banana leaf wraps. The tighter the cob, the better. This involved:
Anchoring one end to a sturdy object like a tree or hut pole.
Using body weight and sometimes tools like pestles and mortars to compress the buds as densely as possible.
Cultural Importance:
Cannabis cob-making wasn't just a preservation technique; it was a cultural tradition passed down through generations. The process involved skill, knowledge of natural materials, and an understanding of the plant's properties.
Traditional Cannabis Cob Fermentation: A Delicate Process
Once tightly packed, the cobs embarked on their next crucial step: sun drying. They spent a day or two basking in the sun, carefully turned to ensure even drying and further tightening of the banana leaf wrappings. After this initial drying, the cobs entered their unique fermentation stage.
Here, they were placed beneath the double-floored goat sheds. These floors, composed of bamboo or wooden slats, allowed for a specific and intriguing interaction between the cobs and the goats above. While goats might not be everyone's first choice for a fermentation catalyst, their waste served a crucial purpose. The manure generated heat, consistently maintaining a temperature of around 80°F or higher within the cob pile. This warmth facilitated fermentation, encouraging the breakdown of certain plant compounds.
However, the process wasn't simply about heat. The banana leaf wrappings played a crucial role, acting as a semi-permeable membrane. While not completely airtight, they allowed moisture to slowly seep in via osmosis, carrying essential nutrients and triggering the release of ripening chemicals during fermentation. Furthermore, the continued drying of the bark contributed to an additional tightening of the cobs, intensifying the pressure and potentially influencing the fermentation process.
This intricate dance between heat, moisture, and nutrients within the manure pile transformed the raw buds, resulting in the unique characteristics of traditionally fermented cannabis cobs.
The Culmination of Patience: Curing and Consumption
Traditional Senegalese herb fermented in corn husks and cured for many months. Herb like this is incredibly potent and can be even ground up and eaten straight off the Cob with powerful effects.
The journey of the cob wasn't over after fermentation. Depending on desired potency and flavor profile, cobs could rest for a minimum of 40 days, but some remained undisturbed until the next harvest, when new cobs needed space. This extended curing period further enhanced the final product.
Only the fully fermented and aged cannabis from the previous year's harvest was considered ready for consumption, showcasing the culmination of patience and expertise.
Today, however, the traditional method faces challenges. With improved livestock management and reduced predator threats, keeping goats in close proximity to living quarters is less common. Consequently, the authentically fermented cobs of bygone years have become increasingly rare, preserving them as a cultural and historical artifact of a bygone era.
A Tapestry of Traditions: Diverse Curing Methods Across Regions
Beyond the banana leaf cobs, a vibrant tapestry of traditional curing methods unfolded across different regions. Each practice reflected the local environment and offered unique flavors and characteristics:
Corn Beer Fermentation: Some buried cobs within spent grain from local corn beer brewing. This symbiotic process infused the cannabis with distinct flavors and a golden hue, deepening with extended fermentation. The resulting product boasted increased hardness and resin content.
Smoke Curing: To protect against spoilage, buds were sometimes pre-cured with smoke for a few days before forming the cob. Following fermentation, a final smoke treatment might be applied for enhanced insect and rot resistance, ensuring long-term preservation.
Adapting to Aridity: Where banana leaves were scarce, inventive tribes turned to dried corn cob husks to craft smaller bundles. Though inferior in texture to their banana leaf counterparts, these cobs could impart a unique reddish tinge to the buds.
Reed Encasings: In areas with suitable reeds, their hollow stems provided another fermentation vessel. Buds were tightly packed and sealed within, then left to mature in a warm, stable environment. Each method, through its unique combination of materials and conditions, yielded a distinct expression of the cannabis plant, showcasing the remarkable ingenuity and resourcefulness of these traditions.
A Nigerian cannabis variety fully fermented utilizing a modern take on the Malawi method.
Another intriguing method involved harnessing the earth's warmth for fermentation. A pit was dug and layered with ash, followed by goat manure, the cobs, another layer of manure, and finally, ash. This "sandwich" was then covered and compacted with clay soil. To monitor the internal temperature, a stick was placed upright in the center, protruding from the top. When the stick's entire length reached a consistent temperature, it signaled the completion of the process.
Traditionally, the finest cobs were stored within the thatched roof of the hut, a testament to their valued status. The cured product boasted remarkable hardness, demanding a knife, hacksaw, or strong fingers to prepare for smoking.
A vibrant palette of colors and textures distinguished these cobs, ranging from the prized golden hue to potent black, red, purple, green, and brown. Each color was believed to possess distinct qualities and served specific purposes. The tarry, sticky black variant gained notoriety for its enhanced potency, with resin soaking into the joint and even blackening the user's lips after a few puffs.
Traditional Uses of Cobbed Cannabis in Africa:
Ceremonies and Rituals:
Tribal Leadership: In some communities, tribal chiefs would partake in controlled amounts of cobbed cannabis before making important decisions or addressing tribal councils. This practice was believed to enhance their focus, clarity, and impartiality, fostering wiser judgments for the benefit of the community.
Spiritual Connection: Cannabis, particularly in its fermented form, played a role in spiritual rituals and ceremonies. It was believed to induce altered states of consciousness, allowing individuals to connect with ancestors, deities, or the spirit world.
Medicinal Practices:
Traditional Healers: Sangomas, the traditional healers of some African cultures, utilized cobbed cannabis for its potential medicinal properties. They might administer it in various forms to treat ailments like pain, anxiety, and certain illnesses.
Divination and Healing: Some sangomas incorporated cannabis smoke into divination rituals, believing it could enhance their intuition and ability to diagnose ailments or connect with the spiritual realm for guidance.
Cultural Significance:
Social Gatherings: Cannabis use was also integrated into social gatherings and celebrations in some communities. It served as a way to relax, connect with others, and share in cultural experiences.
Beyond Africa:
The practice of fermenting this potent plant before consumption stretches far beyond African shores. In the vibrant ganja "hot spots" of Southeast Asia, curing cannabis in hollow bamboo tubes has been, and remains a cherished tradition. Similarly, in regions like Kerala and Manipur in India, buds are pressed and "semi-fermented" before they're deemed ready to smoke.
Though methods may differ, the unifying belief is that fermentation unlocks a hidden potential within cannabis. It not only lengthens the shelf life but also amplifies the "stone" (the desired effect) while mellowing out the smoke, making it smoother and kinder to the smoker's lungs. This reverence for fermented cannabis even extends to the production of hashish in Afghanistan, Pakistan, and Kashmir, where corn husk and goat skins become vessels for a carefully aged resin. In these regions, renowned for their top-quality hash, local connoisseurs insist that only the properly fermented and aged resin deserves the "top quality" title. The longer the cure the better the final product.
In a world where Westernized approaches dominate cannabis culture, exploring these diverse fermentation traditions reveals a hidden layer of appreciation for the subtle alchemy of this revered plant. It's a testament to the enduring human ingenuity in seeking out the most satisfying ways to interact with nature's bounty.
Beyond the Bud: Unveiling the Spirit of Cannabis
At Satori Seeds, we have tremendous respect for the ancient varieties and curing techniques. Like pilgrims on a path searching for forgotten wisdom, we are always looking for ways to deepen our understanding of the alchemical processes of years past. We have discovered that potent jar-cured buds (most of which stay green) simply do not contain the magical essence that properly fermented ones do. The effect that fermented herb produces is unique and magickal, opening up consciousness and nourishing the soul.
The ancient art of Malawi Cob, is a practice accessible to all. By utilizing modern technology such as vacuum sealers, regulated heat sources, and organic wrappers (corn husks, banana leaves, etc..) more and more people are discovering the magick of cobbing. The modern process follows the same principles as the ancient technique but utilizes appropriate technologies to minimize the growth of molds and other contaminates. Searching “malawi cob cannabis” on google reveals multiple sites showing how home growers have employed vacuum sealers and crock pots to make the process safe, easy, and efficient. They also claim herb cured this way is more enjoyable.
While this technique requires patience and dedication, the results far surpass those of simply dried and jarred flowers. We see fermentation as a gateway to unlocking the fullest expression of cannabis. By rediscovering this ancient method, we allow the creation of new cannabinoids, novel experiences, and the complete activation of this sacred herb. Again, it has been my experience that fully fermented and thus “activated” herbs can also be eaten raw and still provide effects similar to smoking or vaping, with effects lasting as long as 10 hours. The effects can become quite intense so conscious dosing is recommended.
In this modern world of instant gratification, it pays to slow down and immerse ourselves in these ancient traditions. By cultivating landrace and heirloom strains, and building and healing our soils, we foster a deep relationship with this plant, our planet, and those who came before us. I highly recommend learning how to cob your cannabis and see how different the experience is. They may not retain the bag appeal that freshly dried flowers possess. But, the time and effort that goes into the proper curing of cannabis will speak volumes when consumed.
If you are interested in making your own fermented cannabis at home, you can learn how to here.
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May you and all sentient beings be blessed with happiness, prosperity, and abundance.
Om Namah Shivaya
