Ogiri and how to make it

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.

They are:-
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

Preparation

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

Oha

Okro soup.

30 Comments

  1. Reply

    Nutritious

  2. Reply

    Impressive

  3. Reply

    I hate ogiri

  4. Reply

    Good luck

  5. Reply

    Good

  6. Reply

    Thanks

  7. Reply

    thanks

  8. Reply

    Impressive and informative

  9. Reply

    This is really good and interesting to know

  10. Profile photo ofKreator

    Reply

    seems nice

  11. Reply

    Amazing

  12. Reply

    Thanks for the update

  13. Reply

    Nice info, thanks for the update

  14. Reply

    Nice information

  15. Reply

    Thanks for sharing

  16. Profile photo ofSIRMUSTY

    Reply

    not my kind of food

  17. Reply

    Not my kind of food

  18. Reply

    Thanks for sharing

  19. Reply

    Good sharing

  20. Reply

    Wow…I’m never buying it again from the market

  21. Profile photo ofSommycruz

    Reply

    For our home made dishes

  22. Reply

    Thanks for this update

  23. Reply

    Nice one but I don’t like ogiri

  24. Reply

    Thanks for sharing

  25. Reply

    Good

  26. Reply

    Great one

  27. Reply

    Good

  28. Reply

    Very interesting and informative

  29. Reply

    Interesting

  30. Reply

    Nice

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