Ogiri

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Ogiri

Undid last 3 revisions by Lucy Iwuala (talk), restored version 1348243298 by Materialscientist (talk) Removal of the 1843 dictionary showing Yoruba language as the earliest source for Ogiri, to push an Igbo origin citing unreferenced self published websites is POV pushing. Article needs more work.

← Previous revision Revision as of 05:29, 22 April 2026
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{{Short description|Fermented oil seed used as a flavouring}}
{{Short description|Fermented oil seed used as a flavouring}}
'''Ogiri''', also called '''Eragiri''',{{Cite news |title=Obe Aselu/Asepo ati Pupuru: Proudly Nigerian superfood that can gain UN cultural status |url=https://businessday.ng/food/article/obe-aselu-asepo-ati-pupuru-proudly-nigerian-superfood-that-can-gain-un-cultural-status/ |location=Lagos, Nigeria|newspaper=[[BusinessDay (Nigeria)|BusinessDay]]|access-date=24 March 2026 |date=16 November 2025}} ({{langx|yo|Ògìrì, Ẹ̀ràgìrì}}) is an [[umami]] flavored local seasoning or food condiment used in West Africa, originating from the [[Yoruba people|Yoruba people]], made by the fermentation of oil bearing seeds.{{Cite web |last=Dobby |date=2012-09-01 |title=Food Profile: Ogiri, Iru, Dawadawa, Okpei, Dobby's Signature |url=https://dobbyssignature.com/food-profile-ogiri-iru-dawadawa-okpei/ |access-date=2026-01-19 |website=Dobby's Signature |language=en-US}}{{Cite book |last=Crowther |first=Samuel |url=https://books.google.com.ng/books?id=NMINAAAAQAAJ&q=Ogiri+#v=snippet&q=false |title=Vocabulary of the Yoruba Language: Part I. English and Yoruba. Part II. Yoruba and English. To which are Prefixed, the Grammatical Elements of the Yoruba Language |date=1843 |publisher=Church missionary society |language=en}}
'''Ogiri''', an [[umami]] flavored local seasoning or food condiment,{{Cite web |date=2026-03-21 |title=Ogiri Recipe: Nigerian Fermented Oil Seeds (West African Umami Guide) |url=https://figaroshakes.com/cultural-ferments/ogiri-recipe-nigerian-fermented-oil-seeds-west-african-umami-guide/ |access-date=2026-04-22 |website=Figaro Shakes |language=en-US}} {{Cite web |date=21 April 2026 |title=Ogiri Meaning |url=https://goong.com/word/ogiri-meaning/ |url-status=live |access-date=2026-04-22 |website=goong.com}} is one of the traditional [[West Africa|West African]] seasoning condiments and flavouring ingredients known for its strong aroma and distinct taste. It is often associated with the Nigerian and Ghanaian cuisines,{{Cite web |date=2024-04-11 |title=Everything You Need to Know about Ogiri |url=https://bisolaniyiscouk8.wordpress.com/2024/04/11/everything-you-need-to-know-about-ogiri/ |access-date=2026-04-22 |website=Niyis Afro Caribbean Cuisines and Groceries |language=en-GB}} and some parts of the [[Sierra Leone Creole people|Krio]] of Sierra Leone.{{Cite web |last=chrispina.thorpe |date=2019-11-01 |title=The smellier the ogiri the sweeter the sauce |url=https://www.switsalone.com/32824_the-smellier-the-ogiri-the-sweeter-the-sauce/ |access-date=2026-04-22 |website=SwitSalone |language=en-US}}


Ogiri was traditionally made from the fermentation of [[egusi]] (melon seeds),{{cite journal |last1=Abiodun |first1=Olarewaju Cecilia |title=Awareness of the health benefits and acceptability of Ogiri made from melon and soybeans |journal=Journal of Sciences and Multidisciplinary Research |date=2019 |volume=11 |page=8 |url=https://www.cenresinjournals.com/wp-content/uploads/2020/01/PAGE-8-201305.pdf |access-date=13 February 2026}} although there are other different types of Ogiri made from different seed substrates, such as sesame castor oil beans (Ogiri Igbo/ Ogiri Isi), fluted pumpkin seeds, watermelon seeds, and peanuts, all produced at lower frequencies.{{cite web |last1=Dough |first1=J. |title=OurCookQuest: Ogiri-Saro, Funky Sesame Paste |url=https://ourcookquest.blogspot.com/2014/08/ogiri-saro-funky-sesame-paste.html |website=OurCookQuest |access-date=24 March 2026 |date=10 August 2014}}{{cite journal |last1=Oladeji |first1=Oluwatoyin Ajoke |last2=Taiwo |first2=Kehinde Adekunbi |last3=Ogidi |first3=Clement Olusola |last4=Faturoti |first4=Adeyanmola Oluwaseyi |title=Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria |journal=Discover Food |date=19 May 2025 |volume=5 |issue=1 |pages=142 |doi=10.1007/s44187-025-00409-3 |url=https://link.springer.com/article/10.1007/s44187-025-00409-3#:~:text=The%20African%20locust%20bean%20(Parkia,Dadawa%20%5B25%2C%2026%5D. |access-date=13 February 2026 |language=en |issn=2731-4286|doi-access=free }}{{rp|p. 4}}
=== Etymology ===
Etymologically, the term "Ogiri" is associated with Igbo origin, and in the Igbo language, it refers to a traditional food condiment made from fermented oil seeds, typically sesame or melon seeds, which gives it a strong, pungent flavor and aroma.{{Cite web |date=21 April 2026 |title=Meaning of the name Ogiri |url=https://www.wisdomlib.org/names/ogiri#google_vignette |url-status=live}} Within the Nigerian culinary space, it is known as ogiri by the [[Igbo people|Igbos]], 'Iru' or 'Eragiri'{{Cite web |last=BusinessDay |date=2025-11-16 |title=Obe Aselu/Asepo ati Pupuru: Proudly Nigerian superfood that can gain UN cultural status |url=https://businessday.ng/food/article/obe-aselu-asepo-ati-pupuru-proudly-nigerian-superfood-that-can-gain-un-cultural-status/ |access-date=2026-04-22 |website=Businessday NG |language=en-US}} by the [[Yoruba people|Yorubas]]{{cite web |last1=Adedeji |first1=Bamidele S. |last2=Ezeokoli |first2=Obinna T. |last3=Ezekiel |first3=Chibundu N. |last4=Obadina |first4=Adewale O. |last5=Somorin |first5=Yinka M. |last6=Sulyok |first6=Michael |last7=Adeleke |first7=Rasheed A. |last8=Warth |first8=Benedikt |last9=Nwangburuka |first9=Cyril C. |last10=Omemu |first10=Adebukola M. |last11=Oyewole |first11=Olusola B. |last12=Krska |first12=Rudolf |title=Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria |url=https://www.sciencedirect.com/science/article/abs/pii/S0168160517303112 |website=International Journal of Food Microbiology |access-date=13 February 2026 |pages=73–80 |doi=10.1016/j.ijfoodmicro.2017.07.014 |date=3 October 2017}}, ‘Daddawa’ by the [[Hausa people|Hausas]], ‘Ikhur’ by  the [[Edo State|Edos]], ‘Ityuna’ by the Tiv tribe, while other ethnic groups such as [[Efik people|Efiks]] & [[Ibibio people|Ibibios]], [[Idoma people|Idomas]], and [[Urhobo people|Urhobos]] refer to it as ‘Dawadawa’, ‘Ofor’, and ‘Okpiye’, respectively.{{Cite journal |last=Oladeji |first=Oluwatoyin Ajoke |last2=Taiwo |first2=Kehinde Adekunbi |last3=Ogidi |first3=Clement Olusola |last4=Faturoti |first4=Adeyanmola Oluwaseyi |date=2025-05-19 |title=Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria |url=https://doi.org/10.1007/s44187-025-00409-3 |journal=Discover Food |language=en |volume=5 |issue=1 |pages=142 |doi=10.1007/s44187-025-00409-3 |issn=2731-4286}} {{Cite web |date=2023-11-13 |title=Here's All You Need To Know About Ogiri |url=https://afrifoodnetwork.com/articles/what-to-know-about-ogiri/ |access-date=2026-04-22 |language=en-US}} Among the [[Sierra Leone Creole people|Krio]] of [[Sierra Leone]], it is referred to as 'Ogiri saro'.{{Cite web |last=chrispina.thorpe |date=2019-11-01 |title=The smellier the ogiri the sweeter the sauce |url=https://www.switsalone.com/32824_the-smellier-the-ogiri-the-sweeter-the-sauce/ |access-date=2026-04-22 |website=SwitSalone |language=en-US}}


It is used in cooking particularly amongst Yoruba (Ijebu, Ekiti, Ondo, Osun, Oyo),{{cite journal |last1=Falegan |first1=Christopher |title=MICROBIOLOGY PROFILE AND BIOCHEMICAL CHARACTERISTICS OF COMMERCIAL ‘OGIRI’ SAMPLES FROM SOUTH-WESTERN, NIGERIA |journal=Journal of microbiology, biotechnology and food sciences |date=2011 |volume=1 |issue=2 |pages=187–203 |url=https://office2.jmbfs.org/index.php/JMBFS/article/view/4476 |access-date=13 February 2026 |language=en |issn=1338-5178}} and Igbo people. Contrary to popular opinion especially amongst content creating chefs and foodies, Ogiri and [[Iru (condiment)|Iru]] are not the same condiment. Ogiri is an [[umami]] flavoring made by [[fermentation (food)|fermenting]] [[oil seed]]s, such as [[sesame seed|sesame/beniseed]] (''yọnmọti''), [[melon seed|melon]], [[castor beans]], etc, as described in the [[Yoruba language|Yoruba]] lexicon published in the year 1843 and other sources. Iru on the other hand is made of [[locust bean]] seeds.{{cite journal |last1=Adekoya |first1=Ifeoluwa |last2=Obadina |first2=Adewale |last3=Phoku |first3=Judith |last4=De Boevre |first4=Marthe |last5=De Saeger |first5=Sarah |last6=Njobeh |first6=Patrick |title=Fungal and mycotoxin contamination of fermented foods from selected south african markets |journal=Food Control |date=1 August 2018 |volume=90 |pages=295–303 |doi=10.1016/j.foodcont.2018.02.040 |url=https://www.sciencedirect.com/science/article/abs/pii/S0956713518300860 |access-date=13 February 2026 |issn=0956-7135|url-access=subscription }} This is supported by authoritative evidences from the 19th century, showing separate entries for both words in the Yoruba lexicon, long before its (Ogiri) adoption into the Igbo lexicon which ultimately suggests linguistics borrowing from the former into the latter owing to migration and cultural exchange.Samuel Àjàyí Crowther, ''Vocabulary of the Yoruba Language'', 1843, London: Henry Bohn, [https://books.google.com.ng/books?id=NMINAAAAQAAJ&q=Ogiri+#v=snippet&q=false Ogiri] (accessed [date of access]).{{Cite book|last=Steinkraus|first=Keith|url=http://worldcat.org/oclc/1063700107|title=Handbook of indigenous fermented foods|date=4 May 2018|publisher=CRC Press |isbn=978-1-351-44251-0|oclc=1063700107}}
=== Variants ===
Although ogiri is said to be traditionally made from the fermentation of [[egusi]] (melon seeds),{{Cite journal |last=Olarewaju |first=Cecilia |date=2019 |title=Awareness of the Health Benefits and Acceptability of Ogiri Made from Melon and Soybeans |url=https://efaidnbmnnnibpcajpcglclefindmkaj/https://www.cenresinjournals.com/wp-content/uploads/2020/01/PAGE-8-201305.pdf |journal=[[J. of Sciences and Multidisciplinary Research]] |volume=11 |issue=1 |pages=8-20}} there are other types of Ogiri made from different seed substrates, such as sesame, castor oil beans (Ogiri Igbo/ Ogiri Isi), fluted pumpkin seeds, watermelon seeds, and peanuts, all produced at lower frequencies.{{cite web |last1=Dough |first1=J. |title=OurCookQuest: Ogiri-Saro, Funky Sesame Paste |url=https://ourcookquest.blogspot.com/2014/08/ogiri-saro-funky-sesame-paste.html |website=OurCookQuest |access-date=24 March 2026 |date=10 August 2014}}{{cite journal |last1=Oladeji |first1=Oluwatoyin Ajoke |last2=Taiwo |first2=Kehinde Adekunbi |last3=Ogidi |first3=Clement Olusola |last4=Faturoti |first4=Adeyanmola Oluwaseyi |title=Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria |journal=Discover Food |date=19 May 2025 |volume=5 |issue=1 |pages=142 |doi=10.1007/s44187-025-00409-3 |url=https://link.springer.com/article/10.1007/s44187-025-00409-3#:~:text=The%20African%20locust%20bean%20(Parkia,Dadawa%20%5B25%2C%2026%5D. |access-date=13 February 2026 |language=en |issn=2731-4286|doi-access=free }}{{rp|p. 4}} Also, there have been differing opinions in the validation of the exact seed of ogiri, which has led to proliferations and variations, as in the case of okpei or Okpehe (as referred to by the Idoma people) {{Cite web |last=Okechukwu |date=2023-05-22 |title=Uncovering the Secrets of Ogiri: An Ancient African Condiment |url=https://naijahfresh.com/ogiri-and-ogiri-okpei/ |access-date=2026-04-22 |website=NaijahFresh |language=en-US}} {{Cite web |last=Nwokolo |first=Collins |date=2023-12-27 |title=9 Amazing Health Benefits Of Okpehe (Prospis Africana) |url=https://healthguide.ng/health-benefits-okpehe-prospis-africana/ |access-date=2026-04-22 |website=Health Guide NG |language=en-US}} and made from [[African mesquite]] bean seeds, specifically ''[[Anonychium]].'' Notwithstanding, studies have shown that the production of native condiments (ogiri inclusive) is primarily craft-based, and as such varies by region, ethnicity and seed type and with minor variants based on preference.{{Cite journal |last=Oladeji |first=Oluwatoyin Ajoke |last2=Taiwo |first2=Kehinde Adekunbi |last3=Ogidi |first3=Clement Olusola |last4=Faturoti |first4=Adeyanmola Oluwaseyi |date=2025-05-19 |title=Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria |url=https://doi.org/10.1007/s44187-025-00409-3 |journal=Discover Food |language=en |volume=5 |issue=1 |pages=142 |doi=10.1007/s44187-025-00409-3 |issn=2731-4286}} Therefore, demographic differences mean different ogiri seeds; hence, within the Nigerian culinary space, there is ogiri from sesame castor oil beans (Ogiri Igbo/ Ogiri Isi), fluted pumpkin seeds, watermelon seeds{{Cite journal |last=Chukwu |first=Michael |last2=Nwakodo |first2=C. S. |last3=Alozie |first3=Q. |last4=Ndulaka |first4=J. C. |date=21 April 2026 |title=Comparative Studies on Organoleptic Properties of Ogiri- Ahuekere and Ogiri-Egusi Condiments |url=https://ssrn.com/abstract=3516449 |journal=[[Research Journal of Food Science and Quality Control]] |volume=4 |issue=1 |via=SSRN}}, and peanuts. There is also the locust bean and Bambara groundnut (Iru), and soybean (Iru/Dadawa){{Cite journal |last=Oboh |first=Ganiyu |date=2006-10 |title=NUTRIENT AND ANTINUTRIENT COMPOSITION OF CONDIMENTS PRODUCED FROM SOME FERMENTED UNDERUTILIZED LEGUMES |url=https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2006.00083.x |journal=Journal of Food Biochemistry |language=en |volume=30 |issue=5 |pages=579–588 |doi=10.1111/j.1745-4514.2006.00083.x |issn=0145-8884}}. All these seeds produced at lower frequencies and used by different regions proliferated the variation in ogiri.{{Cite journal |last=Oladeji |first=Oluwatoyin Ajoke |last2=Taiwo |first2=Kehinde Adekunbi |last3=Ogidi |first3=Clement Olusola |last4=Faturoti |first4=Adeyanmola Oluwaseyi |date=2025-05-19 |title=Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria |url=https://doi.org/10.1007/s44187-025-00409-3 |journal=Discover Food |language=en |volume=5 |issue=1 |pages=142 |doi=10.1007/s44187-025-00409-3 |issn=2731-4286}}


The process and product of making Ogiri is similar to that of; [[iru (food)|Iru]], [[douchi]], and other fermented food products. Its smell is similar to [[cheese]], [[miso]], or [[stinky tofu]]. Ogiri as known among the Igbo people of Nigeria is different and similar to [[Iru (food)|Iru Pete]], which is iru in its mashed form.{{cn|date=February 2026}}
The process and product of making Ogiri is similar to that of; [[iru (food)|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 Yoruba,{{cite web |last1=Adedeji |first1=Bamidele S. |last2=Ezeokoli |first2=Obinna T. |last3=Ezekiel |first3=Chibundu N. |last4=Obadina |first4=Adewale O. |last5=Somorin |first5=Yinka M. |last6=Sulyok |first6=Michael |last7=Adeleke |first7=Rasheed A. |last8=Warth |first8=Benedikt |last9=Nwangburuka |first9=Cyril C. |last10=Omemu |first10=Adebukola M. |last11=Oyewole |first11=Olusola B. |last12=Krska |first12=Rudolf |title=Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria |url=https://www.sciencedirect.com/science/article/abs/pii/S0168160517303112 |website=International Journal of Food Microbiology |access-date=13 February 2026 |pages=73–80 |doi=10.1016/j.ijfoodmicro.2017.07.014 |date=3 October 2017}} (Including among the [[Sierra Leone Creole people|Krio]] of Sierra Leone who call it by the same name – Ogiri saro),{{cite book |last1=Falola |first1=Toyin |last2=Childs |first2=Matt D. |title=The Yoruba Diaspora in the Atlantic World |date=2 May 2005 |publisher=Indiana University Press |isbn=978-0-253-00301-0 |page=396 |url=https://www.google.ca/books/edition/The_Yoruba_Diaspora_in_the_Atlantic_Worl/Uk1Tbdsq99gC?hl=en&gbpv=1&dq=Ogiri+sale+in+southwestern+markets&pg=PA396&printsec=frontcover |access-date=13 February 2026 |language=en}}{{cite web |title=The smellier the ogiri the sweeter the sauce |url=https://www.switsalone.com/32824_the-smellier-the-ogiri-the-sweeter-the-sauce/ |website=SwitSalone |access-date=24 March 2026 |date=1 November 2019}} and Igbo people. Ogiri as known among the Igbo people of Nigeria is different and similar to [[Iru (food)|Iru Pete]], which is iru in its mashed form.{{cn|date=February 2026}} A similar condiment known locally as Okpehe, Okpei, Okpiye, or erroneously "Ogiri Okpei" is native to the [[Igala people|Igala]] and [[Idoma people|Idoma]] people of Nigeria's [[Middle Belt]], it is however made from [[African mesquite]] bean seeds, specifically ''[[Anonychium]]''.


==References==
==References==
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