Ogiri

Ogiri is a traditional fermented seasoning originating from southeastern Nigeria, particularly among the Igbo people. It is typically produced from fermented oil-rich seeds, including castor seeds (ogiri-igbo) and melon seeds. Ogiri has a strong, pungent aroma and a distinctive savoury flavour. It is commonly used as a flavour enhancer in traditional Nigerian soups and dishes, including oha, bitterleaf, egusi and nsala soup.

Fully processed Ogiri Igbo
Castor oil fruit, containing seeds (Mkpụrụ Ogiri)

Ogiri is traditionally made from the fermentation of egusi (melon seeds), although there are other types of Ogiri made from different seed substrates, such as sesame, castor oil beans (Ogiri Igbo), fluted pumpkin seeds, watermelon seeds, and peanuts, all produced at lower frequencies.: p. 4 

.

The process and product of making Ogiri is similar to those of; Iru, douchi, and other fermented food products. Its smell is similar to cheese, miso, or stinky tofu.

Ogiri is best known in West Africa. It is popular among the ,Igbo people, and Including among the Krio of Sierra Leone who call it by the same name – Ogiri saro,. Ogiri as known among the Igbo people of Nigeria is different and similar to Iru Pete, which is iru in its mashed form.[citation needed] A similar condiment known locally as Okpehe, Okpei, Okpiye, or Ogiri Okpei is native to the Igala and Idoma people of Nigeria's Middle Belt, it is however made from African mesquite bean seeds, specifically Anonychium.

References

  1. ↑ Abiodun, Olarewaju Cecilia (2019). "Awareness of the health benefits and acceptability of Ogiri made from melon and soybeans" (PDF). Journal of Sciences and Multidisciplinary Research. 11: 8. Retrieved 13 February 2026.
  2. ↑ Dough, J. (10 August 2014). "OurCookQuest: Ogiri-Saro, Funky Sesame Paste". OurCookQuest. Retrieved 24 March 2026.
  3. 1 2 Oladeji, Oluwatoyin Ajoke; Taiwo, Kehinde Adekunbi; Ogidi, Clement Olusola; Faturoti, Adeyanmola Oluwaseyi (19 May 2025). "Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria". Discover Food. 5 (1): 142. doi:10.1007/s44187-025-00409-3. ISSN 2731-4286. Retrieved 13 February 2026.
  4. ↑ Samuel Àjàyí Crowther, Vocabulary of the Yoruba Language, 1843, London: Henry Bohn, Ogiri (accessed [date of access]).
  5. ↑ Steinkraus, Keith (4 May 2018). Handbook of indigenous fermented foods. CRC Press. ISBN 978-1-351-44251-0. OCLC 1063700107.
  6. ↑ Adedeji, Bamidele S.; Ezeokoli, Obinna T.; Ezekiel, Chibundu N.; Obadina, Adewale O.; Somorin, Yinka M.; Sulyok, Michael; Adeleke, Rasheed A.; Warth, Benedikt; Nwangburuka, Cyril C.; Omemu, Adebukola M.; Oyewole, Olusola B.; Krska, Rudolf (3 October 2017). "Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria". International Journal of Food Microbiology. pp. 73–80. doi:10.1016/j.ijfoodmicro.2017.07.014. Retrieved 13 February 2026.
  7. ↑ Oladeji, Oluwatoyin Ajoke; Taiwo, Kehinde Adekunbi; Ogidi, Clement Olusola; Faturoti, Adeyanmola Oluwaseyi (2025-05-19). "Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria". Discover Food. 5 (1): 142. doi:10.1007/s44187-025-00409-3. ISSN 2731-4286.
  8. ↑ "Ogiri Recipe: Nigerian Fermented Oil Seeds (West African Umami Guide)". Figaro Shakes. 2026-03-21. Retrieved 2026-05-16.
  9. ↑ Falola, Toyin; Childs, Matt D. (2 May 2005). The Yoruba Diaspora in the Atlantic World. Indiana University Press. p. 396. ISBN 978-0-253-00301-0. Retrieved 13 February 2026.
  10. ↑ "The smellier the ogiri the sweeter the sauce". SwitSalone. 1 November 2019. Retrieved 24 March 2026.