Africa

Ogiri

Either Parkia biglobosa (when used as a locust-bean synonym) or Ricinus communis / Citrullus/Cucumeropsis melon seed / Sesamum indicum (when denoting the true Igbo ogiri condiment) – a significant name-identity hazard.

Fermented seed (species-dependent).

Part Used

Fermented, pressed into a moist paste or ball.

Form

Local / Regional Names

Igbo name that covers two related but distinct products: (a) a regional synonym for fermented locust bean (dawadawa/iru), and (b) more precisely, ogiri isi/ogiri okpei – a separate fermented condiment traditionally made from castor oil seeds, melon seeds (egusi), or sesame rather than locust bean.

Countries / Cuisines

Southeastern Nigeria (Igbo-speaking areas).

Flavor & Aroma

Pungent and savory; the melon/castor-seed version is generally described as even more assertive and cheese-like than locust-bean dawadawa.

Culinary Uses

Umami seasoning for soups, particularly ogiri-based Igbo soups distinct from Yoruba iru dishes.

Classic Dishes

Ofe akwu and other Igbo soups seasoned specifically with true ogiri (melon/castor-seed type).

Pairings

Palm oil, crayfish, ugu (fluted pumpkin leaf).

Timing

Add early in the soup base to mellow its strong aroma.

Storage

Keeps several weeks refrigerated; traditionally used relatively fresh compared with drier dawadawa cakes.

Substitutions

Dawadawa/iru in a pinch, though purists distinguish the two.

Cultural / History Notes

melon/castor-seed) a given regional recipe intends.

Blend Cross-References

The name also covers the locust-bean condiment; the melon/castor-seed sense is its own tradition.