Cooking is a passion I developed at a very tender age from my mum and this online platform is where I aim to share and grow knowledge in all things cooking. You might have known about this seasoning, used it and still using it or, Ogiri okpei is a food flavoring produced from fermented oil seeds such as, Ogiri okpei has remained the pride of culinary purposes from time immemorial and it is interesting to mention that this spice had and continues to play a major role in serving as a nutritive protein substitute (being produced from leguminous seeds) as well as serving as an aromatic flavouring for dishes especially soups. Igbo people don't use iru. This is the steps involved in processing it. 4 (13), pp. 4 (13), pp. Ogiri okpei - an aromatic seasoning to spice-up your meals. 54:151-158. Wood ash may be added. Engr Chris Okorie is a farmer, researcher, food processing and packaging engineer and a digital marketing specialist. Salt and habanero pepper (to flavor) 4 tablespoons ground crayfish. Once the fermentation period is over, the fermenting mash is smoked for a minimum of 2 hours. and are usually made from protein-rich leguminous plants and oilseeds. banana leaves and boiled for 6 – 8 h. Parkia filicoidea Ogiri made in the traditional West African way only contains: sesame seeds, salt, and water Some water ½ teaspoon of Ogiri Igbo (means castor seed paste A little amount of palm oil (enough to color the dish) What are the procedures for making the Igbo yam porridge? Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures. functional properties. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. Preparation of ogiri using pure isolates as starters Dehulled castor seeds were autoclaved at 121 for 1 h in order to cook and soften them. U guys will just accept anything without cross checking.  The boiled seeds which are Different parts of Nigeria have different names for ogiri okpei; for example, the Yorubas call it Iru while the Hausas call it Dawadawa. Okpei is not celebrated and used in all igboland. Watch the full video on my YouTube channel. Where do I just start from? Fermented condiments used in soup are common in West Africa, basket lined with banana leaves and then We don't use okpei to make òra or bitter leave soup. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. Ogiri okpei is a food flavoring produced from fermented oil seeds such as egusi seeds. 3. It is further sun dried for 7 days on straw mats. place until the characteristic aroma of the condiment is developed. Life sci J, 4: 62-65. covered with several layers of the banana Need a good seeds. Gosh, igbo people here dey fall my hand. It is a product of fermentation of melon seeds (Citrullus vulgaris) consumed by the Igbo, Ijebu and Ondo tribes in the forest zone of South Western Nigeria. effect fermentation [21]. This soup is almost unavoidable in several local dishes such as. such as in the production of ogiri, ugba, ogiri-igbo, dawadawa and iru. Once the ogiri okpei is sun-dried, it is then ready for usage. Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. The fermented product is then sun dried for 1-2 days to yield a dark Interstate trade and relocation has however, widened the scope of the spread throughout the country and beyond. Castor seeds are dehulled, wrapped in Abacha is made by boiling and grating/shredding cassava tubers. Ogiri egusi is a food flavouring condiment prepared by traditional methods of uncontrolled solid-state fermentation of melon seeds involving the use of chance fermentation. Iru is the Yoruba name for the fermented condiment produced from African locust bean (Parkia biglobosa). PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”). Before Cooking Ugba. It can also be used to make what do you call Castor seeds in your language or dialect for more detail on scientific facts on how we are able to achieve this with a Gucci seeds. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. (2014), Efficacy of Ogiri Produced From Mesquite Seed as Bait in Trapping of Insects in a Fallow Plot in Awka, Anambra State, Nigeria, Animal Research International (2014) 11(2), pp. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. This is wrapped in leaves in small portions They are also used as soup condiments with strong smell. (Ricinus communis) or melon seed (Citrullus vulgaris), iru or dawadawa oil palm bunch and ground into a paste. Foodstuff Market is a Nigerian food store online, responsible for sales, supplying and exporting quality Nigerian food products at competitive prices, African locust bean Ogiri and iru have played major roles in the food habits of communities in the rural regions serving not only as a nutritious non-meat protein substitute but also as condiments and flavouring agents in soups and sauces. 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. castor seed paste (Ogiri Igbo) Stockfish; Cowskin (Ponmo) Sliced onion and leafy spinach for garnish; Note that the quantity of ingredients used here is mainly for illustration. hour and pulverished before it can be used in cooking. REFERENCES1. Although ogiri provides a non-meat protein substitute and Wash and cook the seed of choice (either the real locus bean seed, the sesame seed or egusi seed) Drain out water from the cooked locus bean This fermentation process is known to enhance the Castor seed farming in Nigeria is a profitable money-making agribusiness investment that few Nigerian farmers know about. soften them. Firstly, wash the seeds of choice and clean thoroughly in clean water. How To Make O ogiri Akwukwo.   4. Nutritionally, past studies reveal that fermented vegetable proteins are potential protein supplements as the f-Lipase activities usually becomes very strong and on the rise during the period of fermentation. The production of condiments is largely on a traditional Ogiri okpei is a food flavoring produced from fermented oil seeds such as egusi seeds, Prosopis africana (Mesquite seeds), castor oil seeds, fluted pumpkin seeds and sesame seeds. Umeh, S. O., Ogueke C. and Nwagwu A., (2007), Comparative study of melon seeds (Citrulus vulgaris) fermented with mixed cultures and pure cultures of bacteria isolated from ogiri egwusi. The cleaned out seeds are cooked and then spread inside a calabash whose inside had previously been rubbed with wood ash and covered in leaves. three handfuls abacha. The softened seeds are then tightly tied in leaves and left to ferment for a minimum of 5 days. - 200g ukpaka (shredded oil bean seeds) - Ogiri Igbo (castor bean paste) - 1 Habanero/Scotch Bonnet pepper pepper or to taste - Salt (to taste) Notes about the ingredients: 1. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. paste. Nigeria include ogiri from castor bean  How To Make Ogiri Okpei 1.The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. The paste is wrapped in small portions with leaves and left in a warm This soup is almost unavoidable in several local dishes such as ofe nsala (white soup), melon (egusi) soup, ogbono soup, ofe akwu stew, yam porridge etc. Soak the fish in cool water till soft, clean and debone. Add the dry spices, deboned fish, ogiri Igbo, salt and pour water to cover the yams and start cooking. 5 Benefits Of Locust Beans (Iru, Ogiri, Dawadawa). We use ogiri igbo. Also, various groups of bacteria comprising species of He is so passionate about processing and packaging Nigerian foods products to meet international standards and exportation of Nigerian foodstuff products to overseas. The cotyledons are spread in a raffia Hum. However, if you are a first timer, then fasten your seat belt as I ride you through the nooks and crannies of this delectable spice “ogiri okpei”. Umerie S. C. and Amaefule, D. O. Cassava Seeds as Alternative Oil Seed For the Preparation of a Local Food Seasoning, International Journal of Applied Sciences & Engineering, pp.69-70.7. Soups are the main sources of protein and minerals and one of the ways to improve the diet is to improve the nutrient content of soups. palatability, increases protein value, vitamin content and mineral levels of The seeds are ground into a paste. The process and product are similar to iru or douchi.Its smell is like cheese, miso, or stinky tofu.. Ogiri is best known in West Africa.It is popular among the Igbo people of Nigeria. Ogiri-okpei prides itself as a nutritious protein substitute as well as an aromatic local flavouring for dishes especially soups. Oct 20, 2015 - What local seasoning do you use for cooking your dishes? Ogiri can also be made It is optional to place the vessel under sunlight during the process of fermentation so as to hasten up the fermentation process. Ogiri okpei has remained the pride of culinary purposes from time immemorial and it is interesting to mention that this spice had and continues to play a major role in serving as a nutritive protein substitute (being produced from leguminous seeds) as well as serving as an aromatic flavouring for dishes especially soups. Form into irregular small pieces. Preparation of Ji Mmiri Oku. This is castor seed used in making ogiri igbo. Click it. Remember that you can use either... 2. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. He is also a trainer and a copywriter. Why You Should Eat It Everyday By Lawal Oluwaseun A lot of people detest the locust beans because of the unpleasant smell but unknown to them, locust bean is beneficial to its consumers. It is obtained by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentallis) and castor oil seeds (Ricimus communis). functional ingredient. Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The seeds were pounded in a clean mortar and salt (1 g kg-~ sample} added. Nutr. How To Make Ogiri Okpei 1. Ogiri Igbo (castor seed paste) 3 Fresh Utazi leaves (Gongronema latifolium) ... Make sure that the edible potash deposit does not enter into the pot. Oct 21, 2015 - What local seasoning do you use for cooking your dishes? Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. Ogiri Igbo, also known as akwukwo is the type of fermented locus beans used mostly for making abacha, bitter leaf soup, oha soup. How to Make Ogiri Okpei Firstly, the seeds are first sorted, washed, and cleaned thoroughly in clean water. In addition, iru and ogiri contribute protein, minerals and calories in the diets. Although iru and ogiri condiments constituted significant proportion of the diet of many people, they are associated with some problems such as having a short shelf life, objectionable packaging material, the characteristic putrid odour and stickiness. traditionally prepared fermented condiments based on vegetable proteins. 5. 2 stock cubes (Knorr) 2 … According Omafuvbe et al., (2004), Ogiri is a traditional solid state fermented condiment which possesses a characteristic ammoniacal flavor that enhances the taste and flavour of traditional delicacies in Nigeria. 1994-1995.4. Dehulled melon seeds boiled for 2 – 3 h. Ogiri is never made from locust beans so the @op dont actually know what she is saying. leaves. The separated Put the yam pieces into a pot. When that happens, add the uziza leaves and continue cooking. The traditional fermented foods contain high nutritive value, better digestibility and developed a diversity of flavours, aroma and texture in food substrates. It is also known as dawadawa in hausaland and by different Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. leaves and left to ferment for five to seven days. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. brown or black product. Grind the cameroon peppers, uda, uziza and dry cayenne pepper with a dry mill. I will try to cover as many local spices and seasonings as possible on this blog, hopefully very soon but this particular post will focus on a local Igbo seasoning known as ogiri okpei. 6. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. CHAPTER TWO 2.0 LITERATURE SURVEY 2.0.1 Origin And Brief Agromic History Of Castor Bean Seed Then add the cotyledons into a canister or vessel then cover with local leaves like plantain leaves etc and allow to stay for at least 4 days to undergo fermentation. 1 tablespoon uziza seeds (false cubeb) 5 uziza leaves (false cubeb) 5 utazi leaves (gongronema latifolium) ½ teaspoon ogiri Igbo (castor seed paste) Salt (to taste) Before you cook Ji Mmiri Oku (Special Yam Pepper Soup) Grind the cameroon peppers, uda, uziza and dry cayenne pepper with a dry mill. CHAPTER ONE 1.0 INTRODUCTION. We don't have ogiri as a product in the market. Ogiri-okpei prides itself as a nutritious protein substitute as well as an aromatic local flavouring for dishes especially soups. Well, let me start by asking if you've ever eaten any tasteless meal? Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. In ogiri preparation, melon seeds are boiled until they are If we don't use castor seed, we use egwusi. 1994-1995. The result- ing paste was divided into 50 kg portions in beakers and resterilized at 121 for 20 min. The country of India is the leading producer of castor seeds worldwide. Economically, this local spice is marketed both in Nigeria and beyond but the spices are easily obtainable from any African shops in the Western world. this might be your first time ever hearing about this local spice. Ogiri is most commonly made from melon seeds. and allowed to develop the characteristic Secondly, cook the seeds until tender and can easily peel off, then, wash the cotyledons and pour in a sieve to drain Thirdly, add the cotyledons into a clay pot or vessel then cover with local leaves like plantain/banana leaves. Castor seed fermentation f or ogiri igbo is still ca rried out using the traditional method. such as ogiri condiment from castor seed (Ricinus communis). 2 cups ugba (ukpaka) 2 onions. International Journal of Applied Science Engineering, 1: 45-48. names among ethnic groups. 4. In the South East, the Igbo’s use seeds of the castor plant, (Rianus comminis) for ogiri production [22] as well as fermented pumpkin, (Telferia ocidentalis) for the same purpose [23]. Later the seeds are mixed with ash from oil palm bunch and ground into a paste. small-scale, household basis under highly variable condition. placed on a wire mesh, smoked over charcoal heat at a distance for about two 7. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. How To Make Ogiri Okpei 1. The mashed melon seeds are then wrapped tightly in banana Ogiri (a product of castor seeds)(optional) Dry fish (2 medium sizes) Stock fish head (1 big size) Palm oil (about 25cl) Salt and pepper to taste. Soybean Whichever one still leads to food tastelessness but this post will focus on a particular local spice that can help to boost your food aroma especially local soups. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. africana) and ‘ugba’ from African oil bean (Pentaclethra macrophylla). 2. 1612-1614. Ingredients. (2014), Efficacy of Ogiri Produced From Mesquite Seed as Bait in Trapping of Insects in a Fallow Plot in Awka, Anambra State, Nigeria, Animal Research International (2014) 11(2), pp. 2. The calabash is covered with a tray and wrapped with clothes or sack for about 24 to 36 hours for fermentation to take place. Apart from reduction in the anti-nutritional factors, 3. Odibo, F. J. C., Ezeaku, E. O. and Ogbo F. C. (2008), Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production, Journal of Industrial Microbiology Biotechnology 5. flavour. Hum. Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures. 5. To make the flavoring, the fist important step is to boil the melon seeds till they have become very soft. Cut and put the yam pieces into the pot. Fermented soup condiments eaten in different parts of Locust bean seeds are boiled for 12 – 24 h to soften the hard testa after which they They use ogiri igbo made with castor seed(ùgba) not locust beans. It has a very strong aromatic smell that sets the whole house on a high pitch once the ogiri okpei jumps into the soup pot. Try and distribute these on … Set the pot with the yam cubes on a stove. Ogiri Igbo (castor seed paste) Other meat and vegetables for the Abacha 3 Fresh Utazi leaves (Gongronema latifolium) Ponmo / Kanda (cow skin) Notes on the ingredients using this Abacha recipe: Abacha is the main ingredient. Pour the stock cubes (crushed), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and combine very well. Click here to see how to make abacha. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. still wrapped in the leaves are left to ferment for 4 – 6 days. Nutritionally, past studies reveal that fermented vegetable proteins are potential protein supplements as the f-Lipase activities usually becomes very strong and on the rise during the period of fermentation. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. Economically, this local spice is marketed both in Nigeria and beyond but the spices are easily obtainable from any African shops in the Western world. HI THERE.. of the raw seeds. value, reduces anti-nutritional compounds and in some cases, it improves Although some contemporary seasonings and spices do exist such as stock cubes etc, yet we oftentimes especially when cooking some local delicacies would love to draw out all the natural tastes and aroma attached to such food. Legumes and oil seeds are fermented by allowing the microorganisms to act on them through enzymatic activity to yield condiments by the extensive hydrolysis of carbohydrate and protein components. well pot and covered with jute bags which provide low oxygen tension. fermentation markedly improved the digestibility, nutritive value and flavours Life sci J, 4: 62-65.6. IT IS GREAT TO MEET YOU.. Wash your stockfish and cowskin in clean water. Anambra call it ùgba.Madam calm down why the adrenaline rise now? Cook till you can easily drive a knife into the yams. Ash from burnt palm bunch is added which imparts a grey colour to the Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. 1. Later the seeds are mixed with ash from All Rights Reserved. Title Page Approval Page Dedication Acknolodgement Abstract. HERE'S WHAT YOU STAND TO GAIN FROM THE AFRICAN LOCUST BEANS, ICONIC BENEFITS OF THE SESAME SEED AND THE SESAME OIL, 28 REASONS WHY YOU NEED BLACK SEED (NIGELLA SATIVA), BITTER LEAF SOUP (OFE ONUGBU) || HOW TO COOK BITTER LEAF SOUP WITH CHARCOAL FIRE, 18 MEDICINAL PLANTS/HERBS FOR TREATING DIARRHEA, REMARKABLE BENEFITS OF CARROT AND ITS OIL, 12 KEY BENEFITS OF EGUSI MELON (CITRULLUS COLOCYNTHIS), 18 REASONS YOU NEED THE AFRICAN OIL BEAN (UKPAKA OR UGBA). There are loads of local seasonings out there and each country has their preferences. Castor oil seeds are available in all parts of Africa. 54:151-158.3. This can only be successful by using the right local seasonings and spices. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. Nutr. It has a very strong aromatic smell that sets the whole house on a high pitch once the ogiri okpei jumps into the soup pot. Ogiri is the name used by igbos for the Umerie S. C. and Amaefule, D. O. Cassava Seeds as Alternative Oil Seed For the Preparation of a Local Food Seasoning, International Journal of Applied Sciences & Engineering, pp.69-70. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. This is left to ferment for 2-3 days. 2. Thank you. Odibo, F. J. C., Ezeaku, E. O. and Ogbo F. C. (2008), Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production, Journal of Industrial Microbiology Biotechnology. from castor oil (Ricinus communis) seeds. cotyledons are boiled for another 2 h to 2. They have potential good uses as protein supplement and as a Umeh, S. O., Ogueke C. and Nwagwu A., (2007), Comparative study of melon seeds (Citrulus vulgaris) fermented with mixed cultures and pure cultures of bacteria isolated from ogiri egwusi. The bulk of the indigenous fermented condiments of Nigeria are found in the southern states of Nigeria. The fermenting mashed melon is still wrapped in leaves, melon seeds. Ogiri Igbo (castor seed paste) Salt. Members of the genus Bacillus and coagulase negative The plant commonly referred to as Iru by the Yoruba speaking part of Nigeria. The link is in the caption of this video. Its seeds are grown fresh every year. Staphylococcus have been reported to be involved in the fermentation processes You can add or lessen the quantity based on your food quantity. very soft and mashed. Thereafter, the fermented mashed melon is placed in earthen Yes I've had some unlucky occasions when I ate some tasteless meals and I have no doubts you too must have experienced such. Food tastelessness can be as a result of using the wrong ingredients or possibly using the right ingredients but with the wrong cooking methods. 1612-1614.2. … ½ tsp. Bacillus, Micrococcus, Leuconostoc, Staphylococcus and Enterobacteriaceae were Ogiri generally refers to as an oily paste made from oil seeds in West Africa. Add ukpaka, crayfish, stock cube (crushed), pepper and bitter leaves. are dehulled by hand. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. such condiments. Afterwards, wash the cotyledons and pour in a sieve to drain excess water. Cocoa-yam (pounded) Half cup ofor (alternative tickener) The bitter leave soup takes almost the same process as the making of Oha soup. 1. International Journal of Applied Science Engineering, 1: 45-48. These raw materials are used to create the different varieties of ogiri such ogiri – egusi, ogiri – ugu, ogiri – isi and ogiri – okpiye. You might have known about this seasoning, used it and still using it or, mmmmmm…. Secondly, cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. It increases variety in the diet, improves nutritional Add the dry fish crumbs to the yam cubes. Once the fermentation process is complete, ground the fermented seeds into a smooth thick paste, then mold into small balls and allow to dry under the sun. Ogiri Igbo is fermented castor oil seeds and is Igbo origin – a South Eastern Nigerian tribe. 6. Bambara nut. Ogiri and iru are the two most popular indigenous fermented condiments produced from legumes and oil seed. © 2020 Global Food Book. If you belong to the category that knows and uses this spice, continue enjoying the great aroma and flavor from this special spice but bear it in mind that this post will also benefit you as you will get to learn more about what this spice is all about and how to make it on your own.