Ogiri okpei Castor seed flavor seasoning
Ogiri okpei is a food flavoring produced from fermented castor oil seeds, such as egusi seeds. It has a very strong aromatic smell that sets the whole house on a high note once the ogiri okpei jumps into the soup pot.
How to use ogiri okpei in soups
A little goes a long way. Simply dissolve a small piece of ogiri okpei into your cooking oil or palm oil at the start of your soup preparation. Allow it to melt slightly before adding other ingredients. This helps release its signature aroma and infuse the dish with that deep, traditional taste.
It pairs beautifully with vegetables, meats, fish, and traditional seasonings — enhancing every spoonful with authentic West African depth.
How to make ogiri okpei
Ogiri okpei is traditionally made from fermented locust beans (Parkia biglobosa). The beans are boiled until soft, then wrapped in leaves and allowed to ferment for several days under warm conditions. Once properly fermented, they are sun-dried, ground, and shaped into small discs or balls for preservation.
This fermentation process is what gives ogiri okpei its strong aroma and distinct savoury flavour — the hallmark of authentic African cooking.
Why choose our Ogiri Okpei
-
100% natural and traditionally processed.
-
No artificial flavour or preservatives.
-
3oz pack is ideal for soups, stews, and sauces.
-
Long shelf life when stored in a cool, dry place.
-
Authentic Nigerian seasoning loved at home and abroad.
What is Ogiri Okpei called in English?
Ogiri Okpei is commonly referred to as fermented locust beans in English. It is a traditional seasoning used in many West African dishes, known for its strong, pungent aroma and rich, savoury flavour. It adds depth to soups and stews, making it a beloved ingredient in local cuisine
It is different from Ogiri.
Reviews
There are no reviews yet.