Heavily salted sun-dried tilapia, torn into waakye and stews. It is salted and dried on the Volta and the coastal lagoons, and it kept fish edible far inland before refrigeration; it remains a standard waakye topping.
It is a lagoon-side trade process depending on heavy salt and strong sun; the same method in a temperate kitchen leaves fish wet enough to spoil while it looks dry.
What goes into it
- tilapia, split and flattened
- coarse salt in quantity
How it is made
The fish is split, gutted and packed in heavy salt for a day or two, then laid out in full sun on racks until it is hard and stiff. It is intensely salty and must be soaked before use. The salt does most of the preserving and the sun finishes it.
How long it takes: two to four days of salting and drying
How it is eaten
Soaked and torn into waakye, or simmered into stews with tomato and pepper.
History
Salted and dried on the Volta and coastal lagoons, kobi kept fish edible inland before refrigeration and remains a standard waakye topping.
Frequently asked questions
What is Kobi?
Kobi is a charcuterie & cured from Ghana: heavily salted sun-dried tilapia, torn into waakye and stews. Salted and dried on the Volta and coastal lagoons, kobi kept fish edible inland before refrigeration and remains a standard waakye topping.
How is Kobi made?
The fish is split, gutted and packed in heavy salt for a day or two, then laid out in full sun on racks until it is hard and stiff. It is intensely salty and must be soaked before use. The salt does most of the preserving and the sun finishes it. It takes two to four days of salting and drying.
Can I make Kobi at home?
No, and the atlas gives no method for it. It is a lagoon-side trade process depending on heavy salt and strong sun; the same method in a temperate kitchen leaves fish wet enough to spoil while it looks dry.
What goes into Kobi?
Tilapia, split and flattened, coarse salt in quantity.
How is Kobi eaten?
Soaked and torn into waakye, or simmered into stews with tomato and pepper.
