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. Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. 1. This is the steps involved in processing it. Food tastelessness can be as a result of using the wrong ingredients or possibly using the right ingredients but with the wrong cooking methods. How to Make Ogiri Okpei Firstly, the seeds are first sorted, washed, and cleaned thoroughly in clean water. such condiments. 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. Thereafter, the fermented mashed melon is placed in earthen © 2020 Global Food Book. U guys will just accept anything without cross checking. Ogiri is the name used by igbos for the 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. Castor seed farming in Nigeria is a profitable money-making agribusiness investment that few Nigerian farmers know about. hour and pulverished before it can be used in cooking. Ingredients. fermentation markedly improved the digestibility, nutritive value and flavours Preparation of Ji Mmiri Oku. We don't use okpei to make òra or bitter leave soup. Life sci J, 4: 62-65.6. 6. 54:151-158.3. Its seeds are grown fresh every year. The fermented product is then sun dried for 1-2 days to yield a dark Cut and put the yam pieces into the pot. Wash your stockfish and cowskin in clean water. Add ukpaka, crayfish, stock cube (crushed), pepper and bitter leaves. The traditional fermented foods contain high nutritive value, better digestibility and developed a diversity of flavours, aroma and texture in food substrates. Ogiri okpei - an aromatic seasoning to spice-up your meals. Members of the genus Bacillus and coagulase negative The seeds were pounded in a clean mortar and salt (1 g kg-~ sample} added. Add the dry fish crumbs to the yam cubes. 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. The country of India is the leading producer of castor seeds worldwide. 1612-1614.2. still wrapped in the leaves are left to ferment for 4 – 6 days. CHAPTER TWO 2.0 LITERATURE SURVEY 2.0.1 Origin And Brief Agromic History Of Castor Bean Seed 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. Hence the reason why not many farmers are into this very lucrative business. Oct 21, 2015 - What local seasoning do you use for cooking your dishes? covered with several layers of the banana 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. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. Ogiri okpei originated from West Africa, precisely Igbo part of Nigeria and it is characteristically dark-brown in appearance. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. 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. Click here to see how to make abacha. Gosh, igbo people here dey fall my hand. REFERENCES1. How To Make Ogiri Okpei 1. Yes I've had some unlucky occasions when I ate some tasteless meals and I have no doubts you too must have experienced such. 1994-1995.4. 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. 3. Ogiri and iru are the two most popular indigenous fermented condiments produced from legumes and oil seed. 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. basket lined with banana leaves and then The calabash is covered with a tray and wrapped with clothes or sack for about 24 to 36 hours for fermentation to take place. Click it. 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. palatability, increases protein value, vitamin content and mineral levels of are dehulled by hand. Iru is the Yoruba name for the fermented condiment produced from African locust bean (Parkia biglobosa). He is so passionate about processing and packaging Nigerian foods products to meet international standards and exportation of Nigerian foodstuff products to overseas. Different parts of Nigeria have different names for ogiri okpei; for example, the Yorubas call it Iru while the Hausas call it Dawadawa. 4 (13), pp. The seeds of choice are first sorted, washed and cleaned thoroughly in clean water. We don't have ogiri as a product in the market. Afterwards, wash the cotyledons and pour in a sieve to drain excess water. brown or black product. [24] observed the existence of many different varieties of melon seeds Okpei is not celebrated and used in all igboland. 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. When that happens, add the uziza leaves and continue cooking. In addition, iru and ogiri contribute protein, minerals and calories in the diets. Parkia filicoidea Interstate trade and relocation has however, widened the scope of the spread throughout the country and beyond. Achi, O. K. (1999), Quality attributes of fermented yam flour supplemented with processed soy flour Plant Foods. 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”. Try and distribute these on … place until the characteristic aroma of the condiment is developed. Cook till you can easily drive a knife into the yams. International Journal of Applied Science Engineering, 1: 45-48. Castor seed fermentation f or ogiri igbo is still ca rried out using the traditional method. They use ogiri igbo made with castor seed(ùgba) not locust beans. this might be your first time ever hearing about this local spice. 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. These raw materials are used to create the different varieties of ogiri such ogiri – egusi, ogiri – ugu, ogiri – isi and ogiri – okpiye. 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. The mashed melon seeds are then wrapped tightly in banana 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. Achi, O. K. (2005), Traditional fermented protein condiments in Nigeria, African Journal of Biotechnology Vol. This can only be successful by using the right local seasonings and spices. There are loads of local seasonings out there and each country has their preferences. Hum. 5. 1. flavour. Set the pot with the yam cubes on a stove. oil palm bunch and ground into a paste. Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Akunne, C. E., Ewuim, S. C., Chukwunyere, L. C., Abajue, M. C. and Ononye, B. U. All Rights Reserved. Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. soften them. 1612-1614. This is left to ferment for 2-3 days. 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. Ogiri okpei fits the bill in this scenario because it is produced from leguminous seeds that are highly proteinous and healthy. 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. Need a good seeds. HI THERE.. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. leaves and left to ferment for five to seven days. 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. In ogiri preparation, melon seeds are boiled until they are If we don't use castor seed, we use egwusi. 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. Remember that you can use either egusi seeds, fluted pumpkin, Prosopis Africana (Mesquite seeds), castor oil seeds or sesame seeds. Fermented condiments used in soup are common in West Africa, Fermented soup condiments eaten in different parts of The result- ing paste was divided into 50 kg portions in beakers and resterilized at 121 for 20 min. 4 (13), pp. The cotyledons are spread in a raffia effect fermentation [21]. 2 stock cubes (Knorr) 2 … Ogiri Igbo is fermented castor oil seeds and is Igbo origin – a South Eastern Nigerian tribe. 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]. small-scale, household basis under highly variable condition. Hum. Watch the full video on my YouTube channel. very soft and mashed. Soybean 6. three handfuls abacha. Ogiri Igbo (castor seed paste) 3 Fresh Utazi leaves (Gongronema latifolium) ... Make sure that the edible potash deposit does not enter into the pot. of the raw seeds. Put the yam pieces into a pot. Foodstuff Market is a Nigerian food store online, responsible for sales, supplying and exporting quality Nigerian food products at competitive prices, African locust bean africana) and ‘ugba’ from African oil bean (Pentaclethra macrophylla). The bulk of the indigenous fermented condiments of Nigeria are found in the southern states of Nigeria. The link is in the caption of this video. He is also a trainer and a copywriter. 54:151-158. and are usually made from protein-rich leguminous plants and oilseeds. cotyledons are boiled for another 2 h to 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. This fermentation process is known to enhance the Bambara nut. Umeh S. O. and Odibo F. J. C., (2013), Production of High Protein and Low Cyanide Wet Fufu Mash Using Starter cultures.