Iru; the Godmother of all Condiments.

African Locust Bean, is the secret behind the making of ‘Iru’ by Yorubas, ‘Ogiri Okpei or Dawa Dawa’ by Igbos, the perfect seasoning used in sauces, soups and stews. If you are not used to the “funky” aroma of Ogiri, you might be taken aback, but the deep savouriness it brings to dishes, especially if first cooked in oil, will leave you impressed. This is one ingredient in soups you can’t miss even if you were miles away. The aroma is bound to keep you on your toes while cooking. Iru is incorporated in soups like Egusi/Oha soup, Efo Riro, Onugbu soup, Ofada sauce, and a crucial ingredient in the preparation of African salad (Abacha).

Ever wondered how these local seasonings are made? Well, we are glad you stumbled on this post as we will show you how these various nutritious and healthy local condiments are made.

Iru/Dawadawa

Sort the locust beans to remove any foreign particles. Soak the locust beans in hot water and leave for seven days or boil for about 8 hours.
Place the seeds in a mortar and pound with a pestle to remove the hull from the seed. Sieve off the chaff. The cleaned seeds are then steamed and spread inside a calabash filled with wood ash and covered with leaves.
The calabash is covered and wrapped with clothes or sack for about 24 to 36 hours for fermentation to take place. Dawadawa is then pressed into cakes, in the form of discs. This can now be used as a condiment for soups or stews. This seasoning is a rich source of protein, vitamins, and other nutrients.

Ogiri Okpei

Ogiri Okpei is a fermented, mashed and compressed locust beans, mostly used by the Igbos.

The seeds of choice are first sorted, washed, and cleaned thoroughly in clean water. Note; you can use Egusi seeds, fluted pumpkin, Mesquite seeds, castor oil seeds, or sesame seeds.
Cook the seeds until they get softened so that the seeds coverings can easily peel off for easy removal. Afterward, wash the seed and pour it in a sieve to drain excess water.
Then add the seed into a vessel then cover with local leaves like plantain leaves and allow to stand for at least 4 days to undergo fermentation.
It is optional to place the vessel or jar under the sunlight during the process of fermentation to hasten up the fermentation process.
Once the fermentation process is complete, ground the fermented seeds into a smooth thick paste, then mould into small balls and allow to dry under the sun.
Once the Ogiri okpei is sun-dried, it is then ready for usage.

Ogiri Ijebu/Egusi

This food flavouring condiment is consumed mostly by the Igbo, Ijebu and the Ondo tribe. While this may not be a popular seasoning, the aroma it gives our soup especially the Egusi soup will leave you wondering where you have been all this while to have missed a whole lot on the delicious taste of this condiment. To prepare this Ogiri;

Boil melon seeds until it becomes very soft and meshed.
Wrap the mashed melon seeds tightly in banana leave and leave it to ferment for 5 to 7 days.
Place the fermented mashed melon in an earthen clay pot and cover with jute bags to provide low oxygen tension.

Place the wrapped fermented mashed melon on a wire mesh and smoke over charcoal heat at a distance for about two hours before using it to cook.

Foodies, if you haven’t used any or tried another type of Iru, you are missing out a great deal. Try making this local seasoning at home

https://www.tigerfoods.com/iru-the-godmother-of-all-condiments/

This smelly shiit

SocialJustice:
This smelly shiit

lol

In Igbo,it's called okpei and the sister also ogiri.

SocialJustice:
This smelly shiit

That's what you think... It's still sweeter in every meal

@TigerFoods, what is the shelf life and the weight of this Ugu pack? Is your ogiri product already in the market?

At the moment, we do not have Ogiri as a product in the market. Thank you.

Pavore9:
@TigerFoods, what is the shelf life and the weight of this Ugu pack? Is your Ogiri product already in the market?

TigerFoods:
Vegeta Ugu is a dehydrated Vegetable and hence it has a long shelf life. We don't have ogiri as a product in the market. Thank you.

Noted. What is the weight of each pack of the Ugu? How many grams does each pack weigh?

Our Vegeta Ugu comes in 25g Pouch.

Pavore9:


Noted. What is the weight of each pack of the Ugu? How many grams does each pack weigh?

TigerFoods:
Our Vegeta Ugu comes in 25g Pouch.

Re-hydrate by soaking in water before cooking, I guess? How much is the retail/carton price and where can it be picked in Lagos?

Yes. Please our prices differ according to the location.

Pavore9:


Re-hydrate by soaking in water before cooking, I guess? How much is the retail/carton price and where can it be picked in Lagos?

Pavore9:


Re-hydrate by soaking in water before cooking, I guess? How much is the retail/carton price and where can it be picked in Lagos?

r u back in naija? Let's do something in IMO na? Cheers

TFeminist:
r u back in naija? Let's do something in IMO na? Cheers

No, still outside. Ndi ne chem kari kwa!

chii8:
In Igbo,it's called okpei and the sister also ogiri.

You mean they are different? I used one in my ofe akwu after you gave the inspiration. I am really enjoying it, don’t know if it’s because e done tey or because of the ogiri.

I am just confused...

pocohantas:


You mean they are different? I used on in my ife akwu after you gave the inspiration. I am really enjoying it, don’t know if it’s because e done tey or because of the ogiri.

I am just confused...

Lol... the okpei is used for ofe akwu,ofe ogbono,ofe egwusi while ogiri is used when cooking ofe onugbu,ofe nsala,ofe oha,abacha... that's for Anambra people ooo, don't know about other eastern states oooo.They are both really nice in their own way.

chii8:


Lol... the okpei is used for ofe akwu,ofe ogbono,ofe egwusi while ogiri is used when cooking ofe onugbu,ofe nsala,ofe oha,abacha... that's for Anambra people ooo, don't know about other eastern states oooo.They are both really nice in their own way.

I think Imo people use it too. Okay, it was okpei I asked for. They are all smelly, but I like the okpei and the twist it brought to my food.

Are they both made from locust bean?

Iru pete or iru wooro?

Dawadawa

I use it only in Ofe akwu......didn't know it can be used in other soups......Then use the main ogiri for ofe ede and Abacha......thou it's not compulsory for ofe akwu.

Iru...the godfather of odour

Yuck! Smelling thing... Yoruba babe came to my house and cooked, iru changed the smell of my house the whole day

We go buy for here if una fit remove the smell

Oyinbo go just call 911 for persin say you carry dead animal

But e sweet for soup no part 2

SKYloafFISH:

That's what you think... It's still sweeter in every meal

It's not for every meal please ...Igbo only use it for native meal and it's not compulsory....yorubas use it for everything and most times it doesn't go well

Too much character, limitless effiizy, Iru is the ultimate soup condiment.
The processes of making Iru can be nauseous, though.

WHAT IS THE DIFFERENCE BETWEEN CONDIMENT AND INGREDIENT?
PLEASE SOMEONE SHOULD TELL ME WITH EXAMPLES. THANKS.
PEPPER AND SALT FALLS UNDER CONDIMENT OR INGREDIENT?

E dey sweet for okro and ewedu

Am here

Am cumming back

I'd like to know please, am I the only one that dreads having to unwrap a Dangote seasoning cube?

Does anyone else feel the same way?

Na that smell gan gan Make iru unique, any egusi wen get iru and okporoko gbogbotigbo combined with better swallow Makes your palate screams amazing grace