Description

Ogiri (Locust bean)

Ogiri (Locust bean), commonly referred to as iru by Yorubas,  and ‘dawadawa’ by Hausas, is a local seasoning or condiment used in soups and stews. A very popular soup ingredient, globally, it is referred to as African locust bean with the botanical name as Parkia biglobosa. This seed is mostly used as a condiment for soup and stews.

Ogiri is very pungent, the flavour and smell of it are often compared with aged cheeses, It is not easy to look at, and the smell is unpleasant but best when well fermented. The fermented African locust beans is Ogiri .

Locust Bean Fermentation Process

The bean seeds are sorted and soaked in a hot water for seven days but sometimes the seeds are boiled for eight hours to dehull. The soaked or boiled beans, it is then pounded with pestle and mortar. Some elements are added to facilitate dehulling of the seeds. It is then placed on a sieve made of a perforated calabash. In a large container of water, the hull is washed off by rotating the sieve in the water.

The dehulled seeds are cooked for some hours and then spread inside a calabash whose inner parts are coasted with wood ash and covered in leaves. The calabash is then covered with a tray and wrapped with a sack for about 2 to 3 days for fermentation to take place. The end result of the fermentation is what is known as Ogiri.

Locust beans contain tannins, astringent substances found in many plants. Foods rich in tannins are often recommended for treatment of diarrhoea.
Ogiri is an antioxidant for detoxifying the body, it is also good for boosting the immune system, especially in immunocompromised individuals. Helps in the treatment of respiratory infections such as pneumonia and in controlling diabetes and cholesterol level. Ogiri also helps to promote good sight and aids digestion.

Additional information