Ogiri – Traditional Nigerian Fermented Seasoning
Ogiri is a food flavouring produced from fermented oil seeds such as Egusi seeds.
If you’re wondering about the English name for ogiri, it’s most commonly referred to as fermented castor seed paste or simply castor seed condiment. In local markets, people use “ogiri” to describe several types made from different seeds — for example, ogiri egusi (from melon seeds) or ogiri isi (from castor seeds).
The English name for ogiri is Castor seeds.
Curious about what ogiri is made out of? The ogiri seed — often castor or melon seed — is boiled, wrapped in leaves, and allowed to ferment naturally for several days. The result is a paste with a strong, savoury aroma that enriches dishes like onugbu (bitter leaf soup), ora (oha soup), and traditional stews.
Used sparingly, this flavour-packed paste adds authenticity and depth to native soups, bringing the taste of Igbo kitchens to life.
It is best used in the preparation of our local dishes, especially in ora soups, onugbu soups, and some stews. It lends a deeper, richer flavour to the dish.
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