We don't have ogiri as a product in the market. 1. banana leaves and boiled for 6 – 8 h. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. This soup is almost unavoidable in several local dishes such as. (Ricinus communis) or melon seed (Citrullus vulgaris), iru or dawadawa All Rights Reserved. Staphylococcus have been reported to be involved in the fermentation processes 6. Ogiri okpei - an aromatic seasoning to spice-up your meals. © 2020 Global Food Book. melon seeds. 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 Afterwards, wash the cotyledons and pour in a sieve to drain excess water. value, reduces anti-nutritional compounds and in some cases, it improves africana) and ‘ugba’ from African oil bean (Pentaclethra macrophylla). The separated Castor oil seeds are available in all parts of Africa. 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. functional properties. 1994-1995. Soak the fish in cool water till soft, clean and debone. Fermented soup condiments eaten in different parts of 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 is the name used by igbos for the In ogiri preparation, melon seeds are boiled until they are 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. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. 5 Benefits Of Locust Beans (Iru, Ogiri, Dawadawa). basket lined with banana leaves and then Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. 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. The calabash is covered with a tray and wrapped with clothes or sack for about 24 to 36 hours for fermentation to take place. 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. Gosh, igbo people here dey fall my hand. It is obtained by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentallis) and castor oil seeds (Ricimus communis). 2. 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. U guys will just accept anything without cross checking. Wood ash may be added. Add the dry spices, deboned fish, ogiri Igbo, salt and pour water to cover the yams and start cooking. Ogiri okpei is a food flavoring produced from fermented oil seeds such as egusi seeds. 5. ½ tsp. Wash your stockfish and cowskin in clean water. brown or black product. It is optional to place the vessel under sunlight during the process of fermentation so as to hasten up the fermentation process. 54:151-158.3. Although ogiri provides a non-meat protein substitute and HI THERE.. 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. well pot and covered with jute bags which provide low oxygen tension. (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. flavour. You can add or lessen the quantity based on your food quantity. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. 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. Castor seed fermentation f or ogiri igbo is still ca rried out using the traditional method. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. Nutr. Ogiri is most commonly made from melon seeds. Nigeria include ogiri from castor bean 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. The cotyledons are spread in a raffia Different parts of Nigeria have different names for ogiri okpei; for example, the Yorubas call it Iru while the Hausas call it Dawadawa. Ogiri Igbo, also known as akwukwo is the type of fermented locus beans used mostly for making abacha, bitter leaf soup, oha soup. 6. … Ogiri made in the traditional West African way only contains: sesame seeds, salt, and water Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. The fermented product is then sun dried for 1-2 days to yield a dark How to Make Ogiri Okpei Firstly, the seeds are first sorted, washed, and cleaned thoroughly in clean water. Abacha is made by boiling and grating/shredding cassava tubers. 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. palatability, increases protein value, vitamin content and mineral levels of It is also known as dawadawa in hausaland and by different Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. are dehulled by hand. 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. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. In the South East, the Igbo’s use seeds of the castor plant, (Rianus comminis) for ogiri production  as well as fermented pumpkin, (Telferia ocidentalis) for the same purpose . - 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. Dehulled melon seeds boiled for 2 – 3 h. Before Cooking Ugba. There are loads of local seasonings out there and each country has their preferences. Nutr. hour and pulverished before it can be used in cooking. such as ogiri condiment from castor seed (Ricinus communis). Once the fermentation period is over, the fermenting mash is smoked for a minimum of 2 hours. 4 (13), pp. 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. 1612-1614. 4. 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. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. Thereafter, the fermented mashed melon is placed in earthen 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. small-scale, household basis under highly variable condition. three handfuls abacha. In addition, iru and ogiri contribute protein, minerals and calories in the diets. effect fermentation . This is left to ferment for 2-3 days. 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. Ogiri Igbo (castor seed paste) 3 Fresh Utazi leaves (Gongronema latifolium) ... Make sure that the edible potash deposit does not enter into the pot. Igbo people don't use iru. These raw materials are used to create the different varieties of ogiri such ogiri – egusi, ogiri – ugu, ogiri – isi and ogiri – okpiye. Watch the full video on my YouTube channel. Members of the genus Bacillus and coagulase negative Title Page Approval Page Dedication Acknolodgement Abstract. 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. Interstate trade and relocation has however, widened the scope of the spread throughout the country and beyond. The paste is wrapped in small portions with leaves and left in a warm Click here to see how to make abacha. 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. The fermenting mashed melon is still wrapped in leaves, Ingredients. Fermented condiments used in soup are common in West Africa, 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. Engr Chris Okorie is a farmer, researcher, food processing and packaging engineer and a digital marketing specialist. You might have known about this seasoning, used it and still using it or, mmmmmm…. 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). Yes I've had some unlucky occasions when I ate some tasteless meals and I have no doubts you too must have experienced such. Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. Remember that you can use either... 2. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. Cook till you can easily drive a knife into the yams. The softened seeds are then tightly tied in leaves and left to ferment for a minimum of 5 days. Hence the reason why not many farmers are into this very lucrative business. How To Make Ogiri Okpei 1. soften them. 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. 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. Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures. 4. 2. 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. Cut and put the yam pieces into the pot. leaves. REFERENCES1. They use ogiri igbo made with castor seed(ùgba) not locust beans. To make the flavoring, the fist important step is to boil the melon seeds till they have become very soft. Bacillus, Micrococcus, Leuconostoc, Staphylococcus and Enterobacteriaceae were Soybean 2. Add ukpaka, crayfish, stock cube (crushed), pepper and bitter leaves. When that happens, add the uziza leaves and continue cooking. 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. How To Make O ogiri Akwukwo. 4 (13), pp. 2. Try and distribute these on … Ogiri-okpei prides itself as a nutritious protein substitute as well as an aromatic local flavouring for dishes especially soups. leaves and left to ferment for five to seven days. This is the steps involved in processing it. reported by as contributing to the fermentation of three different species of Hum. Iru is the Yoruba name for the fermented condiment produced from African locust bean (Parkia biglobosa). This is wrapped in leaves in small portions 1994-1995.4. Foodstuff Market is a Nigerian food store online, responsible for sales, supplying and exporting quality Nigerian food products at competitive prices, African locust bean Bambara nut. Life sci J, 4: 62-65. Its seeds are grown fresh every year. The bulk of the indigenous fermented condiments of Nigeria are found in the southern states of Nigeria. Food tastelessness can be as a result of using the wrong ingredients or possibly using the right ingredients but with the wrong cooking methods. They have potential good uses as protein supplement and as a International Journal of Applied Science Engineering, 1: 45-48. The plant commonly referred to as Iru by the Yoruba speaking part of Nigeria. It is further sun dried for 7 days on straw mats. Cocoa-yam (pounded) Half cup ofor (alternative tickener) The bitter leave soup takes almost the same process as the making of Oha soup. 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. 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”. The mashed melon seeds are then wrapped tightly in banana very soft and mashed. The link is in the caption of this video. Salt and habanero pepper (to flavor) 4 tablespoons ground crayfish. International Journal of Applied Science Engineering, 1: 45-48. Put the yam pieces into a pot. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health.  observed the existence of many different varieties of melon seeds Ogiri – igbo: Castor seed Ricinus communis: Castor seeds are dehulled, wrapped in banana leaves and boiled for 6 – 8 h. The boiled seeds which are still wrapped in the leaves are left to ferment for 4 – 6 days. 3. 7. place until the characteristic aroma of the condiment is developed. Oct 20, 2015 - What local seasoning do you use for cooking your dishes? The seeds were pounded in a clean mortar and salt (1 g kg-~ sample} added. 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. 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. Remember that you can use egusi seeds, fluted pumpkin, Prosopis africana (Mesquite seeds), castor oil seeds, or sesame seeds. (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. Parkia filicoidea 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. 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. Well, let me start by asking if you've ever eaten any tasteless meal? The production of condiments is largely on a traditional and are usually made from protein-rich leguminous plants and oilseeds. placed on a wire mesh, smoked over charcoal heat at a distance for about two He is so passionate about processing and packaging Nigerian foods products to meet international standards and exportation of Nigerian foodstuff products to overseas. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. 1. CHAPTER ONE 1.0 INTRODUCTION. traditionally prepared fermented condiments based on vegetable proteins. We don't use okpei to make òra or bitter leave soup. The country of India is the leading producer of castor seeds worldwide. He is also a trainer and a copywriter. 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 Igbo is fermented castor oil seeds and is Igbo origin – a South Eastern Nigerian tribe. functional ingredient. 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. of the raw seeds. 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. 3. Ogiri can also be made 54:151-158. Preparation of Ji Mmiri Oku. oil palm bunch and ground into a paste. Anambra call it ùgba.Madam calm down why the adrenaline rise now? such as in the production of ogiri, ugba, ogiri-igbo, dawadawa and iru. This can only be successful by using the right local seasonings and spices. 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. fermentation markedly improved the digestibility, nutritive value and flavours Once the ogiri okpei is sun-dried, it is then ready for usage. Ogiri Igbo (castor seed paste) Salt. They are also used as soup condiments with strong smell. Thank you. 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. 2 stock cubes (Knorr) 2 … 2 cups ugba (ukpaka) 2 onions. Click it. Locust bean seeds are boiled for 12 – 24 h 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. Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. CHAPTER TWO 2.0 LITERATURE SURVEY 2.0.1 Origin And Brief Agromic History Of Castor Bean Seed Hum. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. this might be your first time ever hearing about this local spice. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”). The traditional fermented foods contain high nutritive value, better digestibility and developed a diversity of flavours, aroma and texture in food substrates. This is castor seed used in making ogiri igbo. such condiments. We use ogiri igbo. 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. IT IS GREAT TO MEET YOU.. 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. 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. Where do I just start from? Later the seeds are mixed with ash from oil palm bunch and ground into a paste. Ogiri is never made from locust beans so the @op dont actually know what she is saying.