Ogiri is a local ingredient used for flavouring local dishes, it is made from fermented oil seeds like sesame seeds or egusi seeds.
Did You Know?
- Ogiri is notorious for it’s smell. It has a very distinctive smell that has been likened to cheese or stinky tofu
- Ogiri is very popular among the Igbo people as it is used in preparing local soups such as ofe onugbu, ofe akwu (banga soup), ofe oha , ofe nsala etc.
- Traditional ogiri is made from sesame seeds, salt and water
- Locust beans is commonly known as iru or igba by Yorubas
- Locust beans is known as ogiri, dawa dawa or ogiri okpi by Igbos
- Locust beans is known as dorowa by Hausas
- Locust beans are useful for boosting the immune system
- Ogiri is characteristically dark-brown in appearance.
- Ogiri is produced from leguminous seeds that are highly protienous and healthy.
- The fermented seed is used in controlling diabetes and cholesterol levels
- It helps in promoting good sight and aids digestion.
- Ogiri contains tannins, astringent substances found in many plants. Foods rich in tannins are often recommended for treatment of diarrhoea.
- Ogiri is rich in dietary fibre protein
- The importance of ogiri is recognized both regionally and internationally
- In some societies on the African continent, ogiri is not an ordinary food item but a therapeutic food and a source of income
- Ogiri is a healthier option than most spices
- Ogiri can be added to almost anything; it improves the quality of food
