Eastern pride
OGIRI OKPEI
(CASTOR SEED)
By Obasi Kelechi
Ogiri Okpei
Ogiri okpei as its called by the igbos of the south eastern part of Nigeria, other tribes have different names for it, the Yoruba's call it ''Iru'' and ''dawadawa'' by the Hausa's.
A local spice that has stood the test of time, right from when there were no seasoning cubes; and its still the best choice for culinary purposes. I remember how as kids we detested the awful odour it emits but can't resist the heavenly taste and aroma after any delicacy was made with it.
Ogiri okpei is a flavor enhancer formed from fermented oil seeds such as egusi seeds, Prosopis africana (Mesquite seeds), fluted pumpkin seeds, castor oil seeds, and sesame seeds.
With its uniquely “funky” pungent aroma, it sets the whole house and environs on a high pitch once added into the pot. Even very little quantity, yet its smell is unavoidably noticeable.
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. 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. Although this spice is usually applied in very little quantity, yet its smell is unavoidably noticeable.
Health benefits
Apart from ogiri okpei’s distinctive taste and aroma, this spice is believed to be highly nutritive and beneficial to health. Ogiri Okpei, irrespective of the strong pungent smell comes with a lot of amazing health benefits.
The fermented locust bean seed is used in controlling diabetes and cholesterol level.
It helps to promote good sight and aids digestion, it is used for treating stroke and hypertension.
How to make ogiri okpei
The Nigerian Ogiri is prepared by most tribes in Nigeria in many different ways.
The preparation of Ogiri-okpei is not a day affair, because the seeds – egusi, fluted pumpkin, castor oil seeds or sesame have to be allowed to ferment.
Fermentation contributes to its pungent aroma!
METHOD
Firstly, wash the seeds of choice and clean thoroughly in clean water.
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.
Fourthly and most importantly, allow to stay for at least 4 days to go through fermentation.
After that, ground the fermented seeds into a smooth thick paste, then mold into small balls/circles and allow drying under the sun.
Lastly, once the ogiri okpei is sun-dried, your flavor enhancer is then ready for usage.
Eat healthy, stay safe.
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