What do you know about Ogiri? A native condiment and flavoring for soups particularly in Eastern Nigeria. - by Esther Iwuji

 

Photo credit: afrofoodtv.com & amazon.com

Key facts about the local ingredient - Ogiri

• Condiments are used to enhance flavor of soups. 'Ogiri' which is one of these condiments has played a major role in the soups of communities in Eastern Nigeria, serving as a non-meat protein substitute.
• The native soup flavoring, mostly found and used within communities in Eastern Nigeria has increasingly gained popularity in other parts of Nigeria and West Africa. It is obtained by fermenting melon seeds (Citrullus vulgaris), fluted pumpkin (Telferia occidentallis) and castor oil seeds (Ricimus communis).
• It has also been noted that 'Ogiri' contributes proteins, minerals and calories to food diets.
• Whilst it is popular for its flavoring to native soups, some people are repelled to it due to its strong - not so pleasant smell. According to Wikipedia, the smell can be likened to that of cheese, miso or stinky tofu. 
• Ogiri is often presented in wet and dry state. This has stirred up a few debates on how best should ogiri be stored for optimal nutritional benefits. Findings from laboratory assessments on biological compositions of wet and dry samples of ogiri, noted that dry samples presented slightly higher nutritional value, longer shelf life and storage, and less smell compared to the wet sample.
• As the condiment has increasingly gained popularity, and being considered for export to Africa communities in diaspora, packaging is an area for concern whilst ensuring nutritional values are not compromised.
• Therefore, based on findings from laboratory assessments and use by most people, the dry condiment is preferred mostly for its ease for future use and storage.