Ogiri - West Africa's fermented flavour explosion
Written by Hayley Lawson
In recent years, fermentation has taken the food scene by storm thanks to its ability to bring new depth and complexity of flavours to the humblest of ingredients. From tangy pickles to umami pastes and condiments, it’s rare that you’ll see a menu without some form of fermentation in play these days. Despite its recent surge in popularity, fermentation is a culinary technique that has been used throughout the world for centuries, be it to enhance flavour or simply extend shelf life. Among these global traditions is a lesser-known fermented food: ogiri. Ogiri is a West African condiment made from fermented oil seeds, typically sesame and/or egusi (melon) seeds. Much like better known staples such as miso and doenjang, it is known for nutty, umami taste and pungent scent. Get to know this flavour powerhouse as we take you through ogiri’s history and uses, as well as a recipe to try it for yourself.
Origins
Ogiri was first discovered by the Yoruba people of Nigeria and is typically used to add depth of flavour to stews and soups, similar to that of iru, a fermented locust bean paste also discovered by Yorubans that is somewhat better known amongst West Africans and food enthusiasts alike. Similar products also exist amongst the Igbo people of Nigeria, such as ogiri okpei, which often incorporates egusi and castor seeds using similar methods.
Ingredients and composition
The traditional Yoruba recipe for ogiri typically involves two primary seeds: egusi seeds and sesame seeds. Salt is added to act as a preservative, controlling the fermentation environment, while water is used to soak the seeds and aid microbial activity. This combination results in a dense, chalk-like paste rich in protein and healthy fats.
Though somewhat difficult to find here in the UK, egusi seeds are a staple in West African cuisine and prized for their nutritional value. They are an excellent source of protein, vitamin A, healthy fats, and various minerals. Meanwhile, sesame seeds offer calcium, magnesium, and antioxidants, helping to create a nutrient-dense condiment that is as good to your body as it is to your palate.
Culinary uses
Ogiri may be making itself known on the global food stage, but for many West African kitchens it has long been an indispensable ingredient. Most commonly used to enhance the flavour of soups and stews, just a small amount of ogiri can truly pack a punch, bringing an added complexity to traditional dishes like okra soup, banga soup, and even jollof rice. Its full-bodied flavour pairs well with spicy and aromatic ingredients, making it an ideal choice for heartier dishes and seasoning proteins. Indeed, ogiri tofu bites have quickly become a gwafuvegan favourite, and given the positive feedback we’ve had, its safe to say that they’ll be sticking around!
Ogiri recipe and fermentation methods
Making your own ogiri can be a time consuming process. Many traditional methods hinge on lengthy soaking times and laborious seed grinding thereafter, while modern methods include boiling the seeds and blending. In our recipe, we will combine the best of both worlds to create an ogiri that is high in flavour and low in energy intensity, using the more widely accessible sesame seeds.
Recipe
Ingredients
350g black or white sesame seeds (400g when soaked)
16g salt (4% weight of soaked sesame seeds)
Equipment
Glass jar – sterilised
Lidded container for soaking
Method
1. Place your dry sesame seeds in a clean container and fill with water. Ensure the water is at least half a finger higher than the sesame seeds (some seeds might float, but this is nothing to worry about). Cover and soak for at least 4 hours, or ideally, overnight. It’s safe to soak at room temperature for up to 4 hours, but any longer, it’s best kept in the fridge.
2. Once soaked, drain the water and place your sesame seeds in a pan. Fill with boiling
water, ensuring all seeds are fully submerged. Bring to the boil and cook for 1 minute.
3. After boiling, drain the liquid and allow the sesame seeds to cool to room temperature.
4. Weigh your cooled sesame seeds and multiply the total by 0.04 to ensure you have the correct amount of salt. For example, if your soaked seeds weigh 400g, you will need to use 16g salt.
5. Add your salt and combine all ingredients until the salt is fully dissolved.
6. Grab your sterilised jar and pour in the mixture. Ogiri requires some airflow to facilitate fermentation, so ensure that the lid is not airtight. If you are using a Kilner-style jar, remove the rubber ring before locking.
7. Allow to ferment in a cool dry place for 5 days for a lighter flavour, or up to 10 for maximum intensity.
8. Once fermented, place in the fridge for at least 24 hours before use.
9. At this point, you can grind or blend into a paste for a smoother texture, or you can use the seeds whole for added texture to the dish.
Let us know if you’ve tried ogiri for yourself, and don’t forget to share your creations with us on Instagram and Facebook!
For more vegan inspiration, check out our recipes page.
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