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