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Native Product Ogiri
Native Product Ogiri
Native Product Ogiri
African food preparation is not complete without the use of locally available
seasonings. The various seasonings are gotten from plant sources. It could be in
form of seeds, roots, bark or flowers. These items follow various preparation
A seasoning native to Nigeria, West Africa, Ogiri is a paste of fermented oil seeds.
There are many types of ogiri but the most common varieties are Ijebu, Igbo and
Ogiri Ijebu is fermented Egusi seeds and is of Ijebu Yoruba origin – a south
western Nigerian tribe. Popular all over West Africa, Egusi has many names from
Agushi, Egushi to Egusi. Its seeds are from West African melons, whose fruit is
bitter and inedible. The seeds are covered with a light brown shell which is
removed prior to cooking. When de-shelled, the seeds have a creamy white
crumbs. They are then used to cook very savory stews and served with the staple
fufu.
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3. Uses and Benefits of Ogiri Ijebu
3.1 Culinary
African food preparation is not complete without the use of locally available
omission of some locally made seasoning can make or break a dish. Traditional
Yoruba dishes are made more exciting with the use of Ogiri Ijebu.
Egusi Soup
Efo Riro
Ikokore
Porridge
of stomach acid. Fermented foods have the unique ability to ease digestive
discomfort related to having either too much or too little stomach acid.
foods help increase the acidity of gastric juices. On the other hand, when
the stomach produces too much acid, fermented foods help protect the
As we age, our production of the digestive enzymes and juices required for
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ogiri Ijebu in our meals can help make up for this loss. The key is to eat a
Traditional fermented foods like Ogiri Ijebu help the body produce
increase the movement of the bowel, and can help reduce constipation. It
also helps improve the release of digestive juices and enzymes from the
They are then wrapped tightly in banana leaves and left to ferment in large
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After fermentation is complete, it is smoked for 2 hours and mashed into
a. Mixer
c. Freeze Dryer
a. Mixing
b. Maturation
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controlled by the press. With such a system, the
be 2'410 mm.
d. Labour
boxes etc.).