man smith:

ogiri is a delight especially in bitter leaf soup.but if you add it too much u are likely to pass heavy gas out from your backyard

Or in Uha soup. I prepared one last week but forgot to add ogiri. I was really annoyed after leaving the market, because that was when I remembered it.

up till date my doesn't eat maggi but her food can't be compared with the one made with maggi

Double N:

Ogiri can smell!!!!

. . . .Guy, you gat me laffin real hard, mehn!

the spices are nice but you have to be cautious of the quantity u are putting in the soup so as not to ignite WW III in the tummy of he or she that eats it.

^^My Hausa neighbour uses up to four cubes of maggi for about two cups of rice. O di egwu!

ajinomoto

i think we need to remember what was in vogue before maggi, if not a lot of people wont know these things exist.

alldone:

i think we need to remember what was in vogue before maggi, if not a lot of people wont know these things exist.

you are very correct, our childrens need to knows

IRU all the way

Nice thread. Really learning a lot.

Broth from meat, fish e.t.c . Iru is best used for soups

maggi and most condiments that contain mono-sodium has silently killed many in africa by causing loads of neurological problems.

avoid it and live.

Before Maggi, there were:

- OGIRI

- IRU

- ONIONS

- GARLIC

- GINGER

- SALT

- EPURO

- NUTMEG

Including the liquid natural flavour that comes out of vegetables, meats, fish and all sorts!!

I recently used some iru as seasoning for a pot of beans that I cooked for my family. Shyting became few and far between, and it wasn't constipation but more like the abdominal muscles that were supposed to contract and lead to expulsion went on strike or "work-to-rule".

Also, my dad once used omi iru to tackle high blood pressure which was over 220mmHg (systolic) and it was normalized within 24hrs. But the stench is something else.

treylaw:

Broth from meat, fish e.t.c . Iru is best used for soups

yup. If i buy fresh meat and fish, I don't need to use maggi. I just make a broth with salt and use it to season my soup or whatever it is i'm cooking. maggi is mostly for convenience. and it really is convenient. besides it's hard to find iru here.

amor4ce:

I recently used some iru as seasoning for a pot of beans that I cooked for my family. Shyting became few and far between, and it wasn't constipation but more like the abdominal muscles that were supposed to contract and lead to expulsion went on strike or "work-to-rule".

Also, my dad once used omi iru to tackle high blood pressure which was over 220mmHg (systolic) and it was normalized within 24hrs. But the stench is something else.

it is the fermentation. Iru is fermented locust beans.
In the US, people use apple cidar vinegar  drink (fermented apples) to also lower blood pressure. of course not a lot of people know this because the pharmaceutical companies and doctors do no want you to know about  it.

Just passin by and stopped to say hi.

Iru,crayfish and Ogiri.

Locust Beans (in Esan - Ugbore) and the other one, i don't know the english name but in Esan it is Ogi

there are and have always been other forms of seasoning over time as have already been listed. I do not however appreciate d tone of ppl sounding like there's anything wrong in using western spices. The problem should be with processed spices. How convenient is it to store this local unprocessed seasoning? Our mothers/grandmas didnt work, so they had time to make & use all those natural stuff. They also make coconut/Kannel oil for body, tiro for make up, & herbs to cure malaria & stuff. when i want 2 give my family a treat, i go 2 market & shop for d natural stuff & cook well, but on a daily basis, i use maggi, curry, thyme, ginger, garlic, spice supreme & whatever i can use because 2moro na work, & i gotta sleep early, dont judge me based on dat!

Ogiri and Iru

Ebenor, Irilie and Nnchang-chang (Salt, dawa-dawa + crayfish)

Maggi is nothing but MSG.  The last time I used it, I thought I was going to die! 

isale_gan2:

Maggi is nothing but MSG. The last time I used it, I thought I was going to die!

What do you use? I only get ogiri where I am. I don't know how to get dawadawa and iru.

pocketndry:

What do you use? I only get ogiri where I am. I don't know how to get dawadawa and iru.

Oh, I'm sorry. I didn't mean to be alarmist. I was only talking about myself. It doesn't affect everyone the same. I just can't have MSG at all anymore. There were other health issues to consider.

Some people just have to be really careful with MSG.

That portrays the cooking supremacy of our traditional mothers to this acclaimed modernised long haired, nails and lips painted girls/women of ours.

pls,lets eat natural food.all these artificial,fast,junk foods we have engaged ourselves with is the cause of all these diseases around us,example cancer which has no cure.

but, can we use ogiri for jolof rice or stew??,

OGIRI

holydante:
i used to remeber that okpei, very black with a wicked aroma , but the soup sure tastes nice those days and it does things to ones tummy and at the end wicked gases ejected from the backside.

Surprisingly, am yet to see it in any friends kitchen in lasgidi

okpei sure taste gud, but its not d cause of d gases u eject

For great local taste, I use iru in my soups, I also make generous use of onions in my stews, sauces, jollof/fried rice and the like.

For sweet aroma, I use bayleaf, scent leaf, nutmeg and curry/thyme. Onion, garlic and ginger promotes nice aroma too.

However, THE TASTE OF IRU/OGIRI/DAWADAWA WILL NOT BE NICE IN JOLLOF/FRIED RICE RICE! Inasmuch as this thread is meant to promote local condiments as against Maggi, we must understand that unless it is strictly a health issue, a little quantity of maggi will bring out the best in your jollof and fried rice imo.