Latest topics
The most tagged keywords
Iru: The Godmother Of All Condiments
Page 1 of 1
Iru: The Godmother Of All Condiments
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/
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/
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
Sun Jul 21, 2024 1:27 pm by Litifyed
» Optimal Сasual Dating - Authentic Damsels
Fri Jun 14, 2024 10:59 pm by Litifyed
» Superlative Сasual Dating - Verified Ladies
Wed Mar 06, 2024 11:12 pm by Litifyed
» Wapkiz 2020 Code: wapkiz register page responsive design Code
Thu Aug 13, 2020 5:15 pm by Hasty06
» 2020Bbnaija : Why I Can’t Be In A Relationship With Ozo – Nengi
Mon Jul 27, 2020 9:44 pm by Adminkunlex
» Can You Have S*x On Your First Date? Check Out What Actress, Debbie Shokoya Has To Say About This
Mon Jul 27, 2020 6:44 am by Adminkunlex
» Nigerian Singer, Seunfunmi Stephen, Recounts How Her Husband Was Killed By Stray Bullet
Mon Jul 27, 2020 6:41 am by Adminkunlex
» Olakunle Churchill Shares Photo Of Himself And Actress Rosy Meurer As He Writes On The Importance Of Loyalty
Mon Jul 27, 2020 6:39 am by Adminkunlex
» Ubi Franklin Reveals What Happened To Him When He Visited A Hospital Amid COVID-19 Pandemic
Mon Jul 27, 2020 6:37 am by Adminkunlex
» Vardy Wins Premier League Golden Boot, Beats Ings, Aubameyang & Sterling
Mon Jul 27, 2020 5:07 am by Adminkunlex
» The Right Way To Preach About Hell - Milton Goh
Mon Jul 27, 2020 5:03 am by Adminkunlex
» “Surgery For What?” – Regina Daniels Shows Off Hot Body After Childbirth (Video)
Sun Jul 26, 2020 9:12 pm by Adminkunlex
» I Got Pregnant As A Virgin At 23 – Wathoni
Sun Jul 26, 2020 8:24 pm by Adminkunlex
» #Bbnaija2020: Wathoni Kisses Kiddwaya During BBNaija Truth Or Dare Game
Sun Jul 26, 2020 8:20 pm by Adminkunlex
» Bbnaija: Kiddywaya Gropes Erica’s Breast While Dancing And She Reacts
Sun Jul 26, 2020 8:17 pm by Adminkunlex
» “I Hope To Collaborate With Rihanna & Drake Soon” – Rema
Sun Jul 26, 2020 11:54 am by Adminkunlex
» “Girls That Give Threesome With Their Friend Have A Special Place In Heaven” – Naira Marley
Sun Jul 26, 2020 11:50 am by Adminkunlex
» “To Be A Boss, You Must Be A Servant” – Frodd Recounts On His Humble Beginnings
Sun Jul 26, 2020 11:48 am by Adminkunlex
» “Stop Pressuring Us With Your Beauty”, Actress Queen Nwokoye Begs Ini Edo
Sun Jul 26, 2020 11:46 am by Adminkunlex
» You Look Like A Weed Smoker – Lady Fires Adekunle Gold Over New Look
Sun Jul 26, 2020 11:43 am by Adminkunlex