54:151-158. (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. to soften the hard testa after which they oil palm bunch and ground into a paste. 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. Ogiri can also be made   Ogiri okpei - an aromatic seasoning to spice-up your meals. 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. functional ingredient. Soybean Wood ash may be added. Cook till you can easily drive a knife into the yams. How To Make Ogiri Okpei 1. small-scale, household basis under highly variable condition. U guys will just accept anything without cross checking. 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. Ogiri is never made from locust beans so the @op dont actually know what she is saying. Members of the genus Bacillus and coagulase negative CHAPTER ONE 1.0 INTRODUCTION. from castor oil (Ricinus communis) seeds. Ogiri-okpei prides itself as a nutritious protein substitute as well as an aromatic local flavouring for dishes especially soups. CHAPTER TWO 2.0 LITERATURE SURVEY 2.0.1 Origin And Brief Agromic History Of Castor Bean Seed Remember that you can use egusi seeds, fluted pumpkin, Prosopis africana (Mesquite seeds), castor oil seeds, or sesame seeds. 2. Foodstuff Market is a Nigerian food store online, responsible for sales, supplying and exporting quality Nigerian food products at competitive prices, African locust bean 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. three handfuls abacha. Need a good seeds. Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. leaves. Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. from African locust bean (Parkia biglobosa), okpei from mesquite seed (Prosopis How To Make Ogiri Okpei 1.The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. Gosh, igbo people here dey fall my hand. place until the characteristic aroma of the condiment is developed. 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). Interstate trade and relocation has however, widened the scope of the spread throughout the country and beyond. In ogiri preparation, melon seeds are boiled until they are 4 (13), pp. brown or black product. Well, let me start by asking if you've ever eaten any tasteless meal? 1. The traditional fermented foods contain high nutritive value, better digestibility and developed a diversity of flavours, aroma and texture in food substrates. 1612-1614. This is left to ferment for 2-3 days. Life sci J, 4: 62-65. You can add or lessen the quantity based on your food quantity. 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. The seeds were pounded in a clean mortar and salt (1 g kg-~ sample} added. 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. Castor oil seeds are available in all parts of Africa. This can only be successful by using the right local seasonings and spices. Staphylococcus have been reported to be involved in the fermentation processes 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. Parkia filicoidea Fermented condiments used in soup are common in West Africa, 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. 3. Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable. Click here to see how to make abacha. (Ricinus communis) or melon seed (Citrullus vulgaris), iru or dawadawa 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. 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 Igbo (castor seed paste) 3 Fresh Utazi leaves (Gongronema latifolium) ... Make sure that the edible potash deposit does not enter into the pot. It is obtained by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentallis) and castor oil seeds (Ricimus communis). 1994-1995. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. The plant commonly referred to as Iru by the Yoruba speaking part of Nigeria. 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. 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. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. placed on a wire mesh, smoked over charcoal heat at a distance for about two Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. Oct 20, 2015 - What local seasoning do you use for cooking your dishes? Put the yam pieces into a pot. It increases variety in the diet, improves nutritional Soak the fish in cool water till soft, clean and debone. 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. banana leaves and boiled for 6 – 8 h. We use ogiri igbo. africana) and ‘ugba’ from African oil bean (Pentaclethra macrophylla). 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. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. The result- ing paste was divided into 50 kg portions in beakers and resterilized at 121 for 20 min. flavour. palatability, increases protein value, vitamin content and mineral levels of reported by as contributing to the fermentation of three different species of 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 bulk of the indigenous fermented condiments of Nigeria are found in the southern states of Nigeria. This is castor seed used in making ogiri igbo. 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”. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”). 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. Click it. 6. All Rights Reserved. He is also a trainer and a copywriter. Apart from reduction in the anti-nutritional factors, This is wrapped in leaves in small portions Later the seeds are mixed with ash from oil palm bunch and ground into a paste. 2. The production of condiments is largely on a traditional basket lined with banana leaves and then Add ukpaka, crayfish, stock cube (crushed), pepper and bitter leaves. [24] observed the existence of many different varieties of melon seeds Remember that you can use either... 2. Later the seeds are mixed with ash from Life sci J, 4: 62-65.6. The country of India is the leading producer of castor seeds worldwide. 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. leaves and left to ferment for five to seven days. How to Make Ogiri Okpei Firstly, the seeds are first sorted, washed, and cleaned thoroughly in clean water. 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. Try and distribute these on … Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. Form into irregular small pieces. Wash your stockfish and cowskin in clean water. This fermentation process is known to enhance the well pot and covered with jute bags which provide low oxygen tension. 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. In addition, iru and ogiri contribute protein, minerals and calories in the diets. 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. melon seeds. Ogiri Igbo, also known as akwukwo is the type of fermented locus beans used mostly for making abacha, bitter leaf soup, oha soup. 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 2. 2. How To Make Ogiri Okpei 1. Salt and habanero pepper (to flavor) 4 tablespoons ground crayfish. 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. The seeds are ground into a paste. 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. Ogiri is the name used by igbos for the 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. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. 5. cotyledons are boiled for another 2 h to He is so passionate about processing and packaging Nigerian foods products to meet international standards and exportation of Nigerian foodstuff products to overseas. Grind the cameroon peppers, uda, uziza and dry cayenne pepper with a dry mill. Title Page Approval Page Dedication Acknolodgement Abstract. Nutr. fermentation markedly improved the digestibility, nutritive value and flavours Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. Its seeds are grown fresh every year. 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. Ogiri Igbo (castor seed paste) Salt. 1994-1995.4. Before Cooking 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. IT IS GREAT TO MEET YOU.. Ogiri made in the traditional West African way only contains: sesame seeds, salt, and water covered with several layers of the banana How To Make O ogiri Akwukwo. Once the ogiri okpei is sun-dried, it is then ready for usage. Once the fermentation period is over, the fermenting mash is smoked for a minimum of 2 hours. The fermenting mashed melon is still wrapped in leaves, 5. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. Fermented soup condiments eaten in different parts of 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. 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. The mashed melon seeds are then wrapped tightly in banana 54:151-158.3. Cut and put the yam pieces into the pot. Set the pot with the yam cubes on a stove. Okpei is not celebrated and used in all igboland. 2 stock cubes (Knorr) 2 … Ogiri-okpei prides itself as a nutritious protein substitute as well as an aromatic local flavouring for dishes especially soups. We don't use okpei to make òra or bitter leave soup. Food tastelessness can be as a result of using the wrong ingredients or possibly using the right ingredients but with the wrong cooking methods. When that happens, add the uziza leaves and continue cooking. ½ tsp. 5 Benefits Of Locust Beans (Iru, Ogiri, Dawadawa). … Bacillus, Micrococcus, Leuconostoc, Staphylococcus and Enterobacteriaceae were They use ogiri igbo made with castor seed(ùgba) not locust beans. Ogiri okpei is a food flavoring produced from fermented oil seeds such as egusi seeds. Dehulled melon seeds boiled for 2 – 3 h. It is optional to place the vessel under sunlight during the process of fermentation so as to hasten up the fermentation process. Bambara nut. Ingredients. The softened seeds are then tightly tied in leaves and left to ferment for a minimum of 5 days. They have potential good uses as protein supplement and as a Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. 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. Hence the reason why not many farmers are into this very lucrative business. Add the dry fish crumbs to the yam cubes. Secondly, cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Nigeria include ogiri from castor bean  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. It is further sun dried for 7 days on straw mats. 4. International Journal of Applied Science Engineering, 1: 45-48. HI THERE.. Igbo people don't use iru. Ogiri Igbo is fermented castor oil seeds and is Igbo origin – a South Eastern Nigerian tribe. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Abacha is made by boiling and grating/shredding cassava tubers. such as ogiri condiment from castor seed (Ricinus communis).  The boiled seeds which are Afterwards, wash the cotyledons and pour in a sieve to drain excess water. © 2020 Global Food Book. very soft and mashed. 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. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. Hum. names among ethnic groups. 4. Different parts of Nigeria have different names for ogiri okpei; for example, the Yorubas call it Iru while the Hausas call it Dawadawa. effect fermentation [21]. There are loads of local seasonings out there and each country has their preferences. and allowed to develop the characteristic 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 calabash is covered with a tray and wrapped with clothes or sack for about 24 to 36 hours for fermentation to take place. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Thereafter, the fermented mashed melon is placed in earthen Iru is the Yoruba name for the fermented condiment produced from African locust bean (Parkia biglobosa). This is the steps involved in processing it. The separated 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. 2 cups ugba (ukpaka) 2 onions. Ogiri okpei - an aromatic seasoning to spice-up your meals. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. The link is in the caption of this video. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. 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. 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. 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. traditionally prepared fermented condiments based on vegetable proteins. Castor seed farming in Nigeria is a profitable money-making agribusiness investment that few Nigerian farmers know about. 3. Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures. 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. such as in the production of ogiri, ugba, ogiri-igbo, dawadawa and iru. hour and pulverished before it can be used in 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. This soup is almost unavoidable in several local dishes such as. - 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. Thank you. Watch the full video on my YouTube channel. 6. Hum. 7. still wrapped in the leaves are left to ferment for 4 – 6 days. Ash from burnt palm bunch is added which imparts a grey colour to the Locust bean seeds are boiled for 12 – 24 h soften them. REFERENCES1. 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]. We don't have ogiri as a product in the market. Where do I just start from? The cotyledons are spread in a raffia Anambra call it ùgba.Madam calm down why the adrenaline rise now? functional properties. Firstly, wash the seeds of choice and clean thoroughly in clean water. 1. 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. 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. Castor seed fermentation f or ogiri igbo is still ca rried out using the traditional method. Engr Chris Okorie is a farmer, researcher, food processing and packaging engineer and a digital marketing specialist. of the raw seeds. Ogiri is most commonly made from melon seeds. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. Preparation of Ji Mmiri Oku. 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. Cocoa-yam (pounded) Half cup ofor (alternative tickener) The bitter leave soup takes almost the same process as the making of Oha soup. To make the flavoring, the fist important step is to boil the melon seeds till they have become very soft. The paste is wrapped in small portions with leaves and left in a warm The fermented product is then sun dried for 1-2 days to yield a dark Add the dry spices, deboned fish, ogiri Igbo, salt and pour water to cover the yams and start cooking. International Journal of Applied Science Engineering, 1: 45-48. are dehulled by hand. They are also used as soup condiments with strong smell. 1612-1614.2. 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. Although ogiri provides a non-meat protein substitute and Oct 21, 2015 - What local seasoning do you use for cooking your dishes? and are usually made from protein-rich leguminous plants and oilseeds. Ogiri generally refers to as an oily paste made from oil seeds in West Africa. Also, various groups of bacteria comprising species of 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. (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. value, reduces anti-nutritional compounds and in some cases, it improves Castor seeds are dehulled, wrapped in 4 (13), pp. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. Pour the stock cubes (crushed), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and combine very well. It is also known as dawadawa in hausaland and by different Ogiri and iru are the two most popular indigenous fermented condiments produced from legumes and oil seed. These raw materials are used to create the different varieties of ogiri such ogiri – egusi, ogiri – ugu, ogiri – isi and ogiri – okpiye. 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. Nutr. paste. If we don't use castor seed, we use egwusi. 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. such condiments.

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