how to make ogiri igbo with castor seed

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

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