Ogiri and how to make it
Ogiri is a local ingredient used for flavouring local dishes, it is made from fermented oil seeds like sesame seeds or egusi seeds.
Did You Know?
Ogiri is notorious for it’s smell. It has a very distinctive smell that has been likened to cheese or stinky tofu
Ogiri is very popular among the Igbo people as it is used in preparing local soups such as ofe onugbu, ofe akwu (banga soup), ofe oha , ofe nsala etc.
Traditional ogiri is made from sesame seeds, salt and water
Locust beans is commonly known as iruor igba by Yorubas
Locust beans is known as ogiri, dawa dawa or ogiri okpi by Igbos
Locust beans is known as dorowa by Hausas
Locust beans are useful for boosting the immune system
Ogiri is characteristically dark-brown in appearance.
Ogiri is produced from leguminous seeds that are highly protienous and healthy.
The fermented seed is used in controlling diabetes and cholesterol levels
It helps in promoting good sight and aids digestion.
Ogiri contains tannins, astringent substances found in many plants. Foods rich in tannins are often recommended for treatment of diarrhoea.
Ogiri is rich in dietary fibre protein
The importance of ogiri is recognized both regionally and internationally
In some societies on the African continent, ogiri is not an ordinary food item but a therapeutic food and a source of income
Ogiri is a healthier option than most spices
Ogiri can be added to almost anything; it improves the quality of food
Ogiri is a paste of fermented oil seeds. There are many types of ogiri but the most common varieties are Ogiri-Ijebu, Ogiri-Igbo and Ogiri-Nwan. The names are derived from the region of origin.
-Ogiri-Ijebu is made from fermented Egusi seeds and is of Ijebu Yoruba origin – a south western Nigerian tribe.
-Ogiri-Nwan is fermented fluted pumpkin seeds
-Ogiri-Igbo are of two types and is of Igbo origin – a south eastern Nigerian tribe.
1. The ones prepared with a combination of melon seeds (egusi) and castor oil seeds (ugba seeds)
2. The ones prepared exclusively with castor oil seeds (ugba seeds).
Castor oil seeds are available in all parts of Africa. In old times, castor oil was valued for its laxative properties and it is used by many new parents in caring for their newborn children
The Egusi seeds/ugba seeds are boiled until very soft. They are then wrapped tightly in banana leaves and left to ferment in large clay pots for about five days. After fermentation is complete, it is smoked for 2 hours and mashed into an oily paste which is ogiri.
Ogiri igbo follows the same process but the fermentation process could take three to five days. The longer the fermentation process, the stronger the Pungent smell, flavor and value .
Ogiri has an oily gray pasty consistency and a very strong pungent smell. The smell is greatly reduced when frozen.
Types of ogiri
Ogiri ijebu : This type is made from fermented egusi seeds and from Yoruba region in a south western Nigerian tribe.these seeds are boiled until very soft and wrpped tightly in banana leaves to be fermented in larg clay pots for 5 days.Then it is smokedfor 2 hours and mashed in to an oily pate.
Ogriri Nwan: this type is mede from fermented fluted pumpkin seeds
Ogiri igbo: It is from the of igbo region in the south east Nigerian tribe. It has the same process of fermentation.
These seeds are prepared by a combination of melon seeds and caster oil seeds .
Food you can cook ogiri with it
Abacha (African salad)
Bitter leaf soup