Ogiri

Ogiri is a local seasoning used in cooking particularly amongst (Ijebu) Yoruba and Igbo people. Contrary to circulating opinion especially amongst content creating chefs and foodies, Ogiri and Iru are most definitely not the same: Ogiri Ijebu is a flavoring made of fermented oil seeds, such as sesame seeds or melon seed or castor oil or "yọnmọti" seeds as described in the lexicon published in the year 1843, while Iru on the other hand is made of locust bean seeds as supported by Authoritative evidences from the 19th century, showing the separate entry of both words into the Yoruba lexicon, long before its (Ogiri) adoption into the Igbo lexicon which ultimately suggest linguistics borrowing from the former into the latter owning to migration and cultural exchange.[1] [2] The process and product are similar to iru or douchi. Its smell is similar to cheese, miso, or stinky tofu.

Ogiri is best known in West Africa. It is popular among the Ijebu and Igbo people. Ogiri among the Igbo people of Nigeria is different and similar to Iru Pete.

Ogiri made in the traditional West African way contains: Egusi seeds, sesame seeds, salt, and water[3]

References

  1. ^ Samuel Àjàyí Crowther, Vocabulary of the Yoruba Language, 1843, London: Henry Bohn, Ogiri (accessed [date of access]).
  2. ^ Steinkraus, Keith (4 May 2018). Handbook of indigenous fermented foods. CRC Press. ISBN 978-1-351-44251-0. OCLC 1063700107.
  3. ^ "OGIRI - Mami Kaday's Handmade Ogiri 300g | eBay". Archived from the original on 2015-10-02. Retrieved 2015-09-30.
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