How To Make Ogiri

How to make ogiri
Ogiri

Ogiri/ogili is an organic seasoning or a condiment produced from the fermentation of locus bean. A very popular ingredients used in adding taste and aroma to African food and beyond.
Before the inception of bouillon seasoning and so many other type of seasoning in Nigeria and Africa. A lot of homes and people who cook their meal always subscribe to the traditional local seasoning option called OGIRI.

Aside the sensorial attributes of this seasoning, It has been recorded to be a very high nutritional food that promote health and taste.
Fermented locust bean is used in the preparation of local delicacies especially soups and stews in Nigeria.

Furthermore, this seasoning is made from the fermentation of locus bean as well as other seeds like Castor oil seed, egusi seed or sesame seed. The fermentation period usually last for about four to five days.

Types Of Ogiri


There are difference types of Ogiri, each type is specially made or processed to suit a range of dish preparations. for example Ogiri akwukwo (a wet smashed type of iru wrapped in a leaf). This works well in the preparation of some delicacies such as, OHA SOUP, BITTER LEAVE SOUP as well as Abacha (African salad) and so on.

Some types of ogiri\ogili popularly used in Africa include:

  • Okpei
  • Dawa dawa
  • Iru
  • Ogiri Igbo (ogiri akwukwo)
How to make ogiri okpei
Ogiri okpei



How To Make Okpei


To make okpei seasoning, the dry type of fermented locus bean with a smoky and roasted notes. Here are the steps needed

  • The seed of choice (either the real locus bean seed, the sesame seed or egusi seed) is washed and cooked till tender.
  • Drain out water from the cooked locus bean
  • Wrap the cooked locus bean in a green leaf such as banana or plantain leaf.
  • Leave it to ferment for about four to five days.
  • Smash the fermented locus bean seasoning, mould into a desired shape and sizes
  • Place it over a burning charcoal for about 1-2 two hours to allow a bit of smoking/roasting effect on the ogiri/ogili. As soon as this is done an organic seasoning called okpei formed.

How To Make Dawa Dawa

How to make ogiri dawadawa
Ogiri dawadawa



Dawa dawa is the type of fermented locus bean made in a dry form like okpei. The only difference is that, in this in this case, the ogiri is not smashed or smoked. The processing of ogiri/ogili dawa dawa includes the following steps

  • Wash the locus bean seed and cook it till it becomes tender.
  • Drain out water from the cooked locus bean.
  • Wrap the cooked locus bean in a green leaf such as banana or plantain leaf.
  • Leave it to ferment for about four to five days.
  • Press it together and allow to dry under the sun. and the seasoning is ready.

How To Make Iru

The wet type of fermented locus beans called Iru by the people of Yoruba part of Nigeria is processed just similar to the other types ogiri. However, there is a little difference in the steps taken to make iru.

  • Wash the locus bean seed and cook it till it becomes tender.
  • Drain out water from the cooked locus bean.
  • Wrap the cooked locus bean in a green leaf such as banana or plantain leaf.
  • Ferment it for about 4-5 days.
  • The ogiri is ready for use. this type is used loosely that way and doesn’t necessarily has to be dried, smoked or moulded
How to make Ogiri iru
Ogiri iru

How To Make O ogiri Akwukwo


Ogiri Igbo, also known as akwukwo is the type of fermented locus beans used mostly for making abacha, bitter leaf soup, oha soup. This is the steps involved in processing it

  • 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
  • Wrap the cooked locus bean in a green leaf such as banana or plantain leaf.
  • Leave it to ferment for about four to five days.
  • Smash the fermented locus bean seasoning into a smooth paste
  • Wrap in into a smaller size in a fresh plantain or banana leaf. use it to make any mouth watering soup such as ofe owerri.
How to make Ogiri Igbo
Ogiri Igbo

Health Benefits 1

Generally, Dawadawa or Iru as you may prefer to call it is a local seasoning made from fermented African locus bean.

Globally, biglobosa is known to be the botanical name of Locus bean. Adding a little bit of this magical seasoning into a soup or stew will take your food from good to great all for your eating pleasure.
Ogiri made from a fermented seed popularly known as African locust bean is said to have the following health benefits:

  • It promotes good sight
  • Help to aid digestion and total good for the Digestive system
  • Used in bacterial infection management.
  • Has the ability to enhanced weight lose.
  • Also used in the treatment of stroke and hypertension.


Note


African locus bean is the most authentic seed used in the production of all form of ogiri/ogili. However, the other items such as the castor oil seed and egusi seed are only a mere improvise. They may be used to achieve a very close product same as ogiri when locus bean is not available.

No matter the form the ogiri is moulded or presented into. It has the same health benefits even thought the taste may have a slight variation based on the processing method.

Do you think Iru as a traditional local seasoning can make a perfect replacement for a bouillon seasoning?

What food do you enjoy best when cooked with iru (ogiri okpei)?

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