Well done, the Ijebus also use the egusi seeds for their ogiri. Dawadawa is the same as the iru woro aka locust beans, it is just the sun dried form of the iru after it's been pressed into a disc like form. this is a key form of preservation in the Northern parts of Nigeria. the sun drying also slightly modifies the flavour cos we end up with a much more concentrated variant and a slightly chocolatey taste as well to it. Thanks for this video
My dear thanks for the teaching, but what you refer as ogiri okpei, is still ogiri Nuskka. Just that in Nuskka the native name of ogiri is okpei, and it is not made from sesame seeds. The tree look also like dawadawa tree. But the difference is that it seed is smaller than that of dawadawa. Another different is that when they are cooked the seed of dawadawa, the back is easy to removed, but okpei Nsukka or ogiri okpei is more difficult to remove and it has two layers before the seed, the back and white layer before the seed. Dawadawa is locust beans, it all depends on the tribe. Castor oil seed is used to make ogiri -isi or ogiri Igbo. So it depends on town. Some people called it ogiri Igbo while some called it ogiri-isi. I don't know if I made any sense here. Thank for the teaching
God bless you ify banyi. This is what I love about you guys on my channel. Thanks for enlightening me further. I never knew ogiri is called okpei in Nsukka(nice to know). I hope my other lovelies will read the comment section often cos there are interesting discussions from you all on here. That said, I will not completely agree with you that ogiri(ogili) igbo is same with ogiri isi. They might be from same source of seed but I am certain something makes them different probably processing. This is because I have had direct exposure to both ingredients and I can say they smell differently they look differently and they definitely impart different flavor to the dish. Thanks so much for the informations and for taking your time to leave me the review. Much love.
@@Veeluvstocook Thank you dear. Is all Ogili and flavouring shown in this post definitely fermented before consumption?? Asking as a person that does not consume fermented food.
@@annibel_kitchen Ifeoma Thank you dear. Is all Ogili and flavouring shown in this post definitely fermented before consumption?? Asking as a person that does not consume fermented food.
Unrelated, but you're really pretty, that short hair really suits you. And thank you so much for this masterclass in ogiri, I always wondered what the difference was.
Iru woro means whole locust beans. Iru pete means wet iru, grounded and pasty iru. Woro in yoruba is whole or ungrounded, pete means wet or pasty. The ijebus use and make ogiri from melon seed. Ogiri dissolved in water is used for stomach issues. It is similar to today's kombucha..a fermented probiotic drink
@@Veeluvstocook sweety sugar, sweet greetings to you. Please it has come again, my toothache I could not sleep until 2am😢. Please suggest a remedy for me. Thank 😊
Thanks for the information. I’m front Sierra Leone and we have the ogiri made from sesame seed. Saw a lady cooking banga soup and she mentioned dawadawa and I was curious because the state I’m leaving in the 🇺🇸 don’t have ogiri but we have the dawadawa. Good to know that I can use it as substitute for my potato leaves.
Hi... Dawdawa is either made from pure locus beans or a mixture of locus beans and soy beans.... and another one from the North is made from zoborodo seeds and other seeds which I can't remember right now. Hope that makes sense? Thanks for Sharing 👍👍
Oh noooo my dear.. I want to help you get found.. hmmmm 🤔🤔🤔🤔... try rewatching it if you have a moment and reduce the speed of the video(if it is too fast which I doubt)... then let me know which part is getting you lost dear
@@Veeluvstocook The explanation was on point. It was only the names of the various items that would be difficult for me to memorize. I will get there my sister. Thanks for your effort.
yeh the names might be hard to memorize for somewhere not from Nigeria but it is doable. Atleast you now have an idea of what it is when i mention it in my videos in future.
What you listed as sesame sead, actually is a pumpkin sead. Sesame sead are much smaller and usually white is colour. Thank you for your video, I've learned tons with you! 💡❤
The sesame seed I showed Is what I get in the grocery both african and American store. Maybe the lighting of the camera and zooming in of the picture made it look off color and larger cos Yes they are pretty smaller than pumpkin seed. Thanks for commenting😊
I think Iru pete is matched and iru woro is whole. My mother is from Ondo town and we make and use ogiri called ẹ̀rà ogìrì. Ẹ̀ra ogìrì is also made from ẹ̀gúsí (melon) seed.
Yetty Baby. Oshe gan pupo. You have further enlightened me on the topic. Much appreciated. Good to know that ogiri egusi is called era ogiri in ondo state and not only known to agbo people. As for iru Pete and iru woro; I guessed so too after watching the video I mentioned guess I have not laid hand on the iru pete and the ones I have on here is the iru woro. Another difference I learnt from that video is that iru pete has something called "kuru" added to it before fermenting while iru woro does not have kuru added. Thanks my friend for the information
The Edo/Benin has the same type produced from fermented melon seeds called "ERIE" or "EBE-ERIE" It smells very pungent but the whole idea is to also ferment the soup to be cooked fermented and taste it has been cooked to few days back. You know, eating our elder's soup is the best different from restaurants, or the urban type of cooking!!!
Good work done. I will be highly grateful if you give me a chart of the different ogiri, iru dawadawa and the different type of soups, stews and whatever they go well with. I will appreciate your help.Thank you and stay blessed always.
Hi Debbie. I am by no means an expert in this field. I did mention example of the soups or sauces that I do personally use them for. E.g okpei I use for draw soup, dawadawa I use for egusi and non draw soup, iru for ayamase sauce, okro soup( depending is I want it or not), again you can play around with the spices in your soups as you go and decide what works for you.
@@Veeluvstocook So grateful. I am always looking forward to trying more of your recipes. Extend my warmest greetings to your family especially Mama. Always stay STAY BLESSED.
Good work! But ogiri Igbo is made from castor seed and is dark in colour while the one from sesame seed is almost white in colour and ogiri isi is from egusi soup. I'm still researching on the difference between okpei and iru
I think the best answer to this is: it depends on the subtle ness of your palate. If you are not very anal, you won’t notice that much difference. To me,I know when a akwu soup has no ogiri isi for example…
Thanks for helping I was beginning to get confused about all this things,but why does castor oil seed smells so bad (I mean ogiri) why? I want to try it in my soup today but I got sked because of the smell...it smells like something brought out from the gota. gota is even fair,I mean toilet, I just want to try it for my mum's sake
It is the fermentation process my dear. It smells funny but the flavor it packs into the dish is worth every of the smell.. try it out. Don’t be scared. A little goes a long way.
Can u use iru for okro and draw soup, where I am now, I went to African store to buy ogiri okpei for my okro soup but the only seed they have was iru. I have never use it before, am from igbo not yoruba, although I bought it to use
Nkem Anekwe Nwora hey. Personally I have never used iru(ogiri isi) for Okro soup or draw soup . I am trying to imagine how it will be in ogbono soup for instance🤔🤔🤔. However, for okro soup it is still doable and I would say go for it . If you don’t want to see the seed in your soup you can blend it into a paste and add it like that. So in essence I will say I can see myself using it for okro but not for ogbono (personal preference though )
Can I just use the Iru at my store for all my soups. Also the store used to sell iru in the bag which I Iiked. Then they switched to the nina brand in a container and whenever I open it, it smells rancid. I went back to them and they said that was how the IRU was supposed to smell. I was a bit confused because for years I used IRU and though it had a bad smell it wasn't rancid. My question is could this be a different species of locust beans? They keep selling this new nina brand In a container so people are using it and so far no illnesses. thanks.
I’m in America and when I eat the egusi soup here from different places something is missing. A snap to the taste of the food that made egusi soup so unique. Do you think it is one of these ingredients? Help!
Definitely it is . Also the dry fish used also can be a factor. I have a fool proof egusi soup on my channel that you can watch and make if you are really missing home.
Hi, thank you for a very informative video. I’m from South Africa and I’ve been trying to find how to make fermented castor seeds but alas nothing on the web until I found your video. Would it be possible for you to make a video showing how to make the fermented paste from castor oil seeds? Please! 🙏🏼 Thanks.
Hi thanks for watching. I am glad my video gave you some information you have been seeking. Unfortunately I dont have access to castor seeds neither have I personally made this fermented castor seed from scratch myself... I can find a video that I think might be able to help you with this adventure. 😊.
O giri is made from Egusi and the Ijebu people are noted to make Ogiri. There are two types of Ogiri, One is Ogiri Ijebu and the other is called Ogiri Fonhin. They are both made from Egusi.
,ogiri ijebu and ogiri fohin this are from ijebu Ogiri fohin is good in ikokore (ifokore) all this are good for Tommy problems. Seseme seed is the Serea-Leone ogiri which as Yoruba I don't go for
That nonsense is not ogiri igbo ....ogiri igbo never come in white or milk color it comes in black and its the same with your delta ogiri isi you guys are igbo quit trying to change things that are the same
Well done, the Ijebus also use the egusi seeds for their ogiri. Dawadawa is the same as the iru woro aka locust beans, it is just the sun dried form of the iru after it's been pressed into a disc like form. this is a key form of preservation in the Northern parts of Nigeria. the sun drying also slightly modifies the flavour cos we end up with a much more concentrated variant and a slightly chocolatey taste as well to it. Thanks for this video
My dear thanks for the teaching, but what you refer as ogiri okpei, is still ogiri Nuskka. Just that in Nuskka the native name of ogiri is okpei, and it is not made from sesame seeds. The tree look also like dawadawa tree. But the difference is that it seed is smaller than that of dawadawa. Another different is that when they are cooked the seed of dawadawa, the back is easy to removed, but okpei Nsukka or ogiri okpei is more difficult to remove and it has two layers before the seed, the back and white layer before the seed. Dawadawa is locust beans, it all depends on the tribe. Castor oil seed is used to make ogiri -isi or ogiri Igbo. So it depends on town. Some people called it ogiri Igbo while some called it ogiri-isi. I don't know if I made any sense here. Thank for the teaching
God bless you ify banyi. This is what I love about you guys on my channel. Thanks for enlightening me further. I never knew ogiri is called okpei in Nsukka(nice to know). I hope my other lovelies will read the comment section often cos there are interesting discussions from you all on here.
That said, I will not completely agree with you that ogiri(ogili) igbo is same with ogiri isi. They might be from same source of seed but I am certain something makes them different probably processing. This is because I have had direct exposure to both ingredients and I can say they smell differently they look differently and they definitely impart different flavor to the dish.
Thanks so much for the informations and for taking your time to leave me the review. Much love.
@@annibel_kitchen ?? She merely indicates that - ogiri is called okpei in Nsukka thats all. Are you from Nsukka?
@@Veeluvstocook Thank you dear.
Is all Ogili and flavouring shown in this post definitely fermented before consumption??
Asking as a person that does not consume fermented food.
@@annibel_kitchen Ifeoma Thank you dear.
Is all Ogili and flavouring shown in this post definitely fermented before consumption??
Asking as a person that does not consume fermented food.
@@annibel_kitchen So many thanks. 💚
wow. finally I got an explanation after not understanding for so many years, thank you so much!
You are most welcome
😅 this is the best study of ogiri. Thanks.
Glad it was helpful...
Unrelated, but you're really pretty, that short hair really suits you.
And thank you so much for this masterclass in ogiri, I always wondered what the difference was.
Aww... thanks for the compliment
I’m glad the video was insightful
Wow I enjoyed your teaching,
Glad you did
Iru woro means whole locust beans. Iru pete means wet iru, grounded and pasty iru. Woro in yoruba is whole or ungrounded, pete means wet or pasty. The ijebus use and make ogiri from melon seed. Ogiri dissolved in water is used for stomach issues. It is similar to today's kombucha..a fermented probiotic drink
Thanks for enlightening us.
Excellent exposé
This is my first time of hearing that we have ogiri igbo and ogiri isi.
Thanks for the knowledge.
More strength 💪
Hey baby boy. I am glad you learnt something from the video 😊. Ywc my dear
@@Veeluvstocook sweety sugar, sweet greetings to you.
Please it has come again, my toothache I could not sleep until 2am😢. Please suggest a remedy for me. Thank 😊
my dear go see a dentist please. but for now you can gaggle on salt and water solution and use ibuprofen for you ache.
@@Veeluvstocook OK thank you
Thanks for the information. I’m front Sierra Leone and we have the ogiri made from sesame seed. Saw a lady cooking banga soup and she mentioned dawadawa and I was curious because the state I’m leaving in the 🇺🇸 don’t have ogiri but we have the dawadawa. Good to know that I can use it as substitute for my potato leaves.
So glad it was informative
My gorgeous Sis!!! Teaching us!!! Let me pay attention. 💗💖💕
Hehehehe.. Jo JO JOanna. Hope you learnt something
Hi... Dawdawa is either made from pure locus beans or a mixture of locus beans and soy beans.... and another one from the North is made from zoborodo seeds and other seeds which I can't remember right now. Hope that makes
sense? Thanks for Sharing 👍👍
Thanks for the information.
Thanks for this extensive research and presentation of your findings!
You are most welcome. Am glad you appreciate the research effort
Informative. I have some dawa dawa in my fridge now and this video came in handy
I'm lost dear but thanks for helping someone.
Oh noooo my dear.. I want to help you get found.. hmmmm 🤔🤔🤔🤔... try rewatching it if you have a moment and reduce the speed of the video(if it is too fast which I doubt)... then let me know which part is getting you lost dear
@@Veeluvstocook The explanation was on point. It was only the names of the various items that would be difficult for me to memorize. I will get there my sister. Thanks for your effort.
yeh the names might be hard to memorize for somewhere not from Nigeria but it is doable. Atleast you now have an idea of what it is when i mention it in my videos in future.
@@Veeluvstocook You are right. It's doable and I will not get lost when you mention the names. Thanks a lot for the initiatives.
@@dorisl1542 ywc
I appreciate your education on the ogiri family. I think I tried the ogirisi one time and omg I loved the smell.
I wonna know what seed the ogirisi stems from. Very powerful aroma.
It takes the cake in some soup that it is used for...
This was tastefully done, thank you for the video!
You are welcome. Glad you enjoyed if
Hello thank you so much for this. Can one use dawadawa for ofe akwu or egusi soup ?
Yes, very well. It actually does the same job as okpei. It tastes amazing
@@gladohams1171Hello, thank you very much.
Oh yes. You can . I actually use dawadawa for egusi . I love ogiri isi in ode akwu and okpei in draw soups ..
What you listed as sesame sead, actually is a pumpkin sead. Sesame sead are much smaller and usually white is colour. Thank you for your video, I've learned tons with you! 💡❤
The sesame seed I showed Is what I get in the grocery both african and American store. Maybe the lighting of the camera and zooming in of the picture made it look off color and larger cos Yes they are pretty smaller than pumpkin seed.
Thanks for commenting😊
I think you meant sunflower seeds. Those are definitely not sesame seeds.
I just love you, thanks for educating me, I've been so confused over the years, but thanks to this video. Please keep it up, continue to educate us 👍
Am so glad you learnt a lot☺️
Thank you this was the best video I’ve watched on this whole thing cause I’ve been so confused
Ywc Joy!
I think Iru pete is matched and iru woro is whole. My mother is from Ondo town and we make and use ogiri called ẹ̀rà ogìrì. Ẹ̀ra ogìrì is also made from ẹ̀gúsí (melon) seed.
Yetty Baby. Oshe gan pupo. You have further enlightened me on the topic. Much appreciated. Good to know that ogiri egusi is called era ogiri in ondo state and not only known to agbo people.
As for iru Pete and iru woro; I guessed so too after watching the video I mentioned guess I have not laid hand on the iru pete and the ones I have on here is the iru woro.
Another difference I learnt from that video is that iru pete has something called "kuru" added to it before fermenting while iru woro does not have kuru added.
Thanks my friend for the information
Veeluvstocook_ thanks to you sis.
ywc. Yetty
Iru Pete is fermented longer not just that it’s mashed. If you smell it the iru Pete is more pungent.
The Edo/Benin has the same type produced from fermented melon seeds called "ERIE" or "EBE-ERIE" It smells very pungent but the whole idea is to also ferment the soup to be cooked fermented and taste it has been cooked to few days back. You know, eating our elder's soup is the best different from restaurants, or the urban type of cooking!!!
Interesting. Thanks for sharing
Great job!!! I also wonder about this
Good work done. I will be highly grateful if you give me a chart of the different ogiri, iru dawadawa and the different type of soups, stews and whatever they go well with. I will appreciate your help.Thank you and stay blessed always.
Hi Debbie. I am by no means an expert in this field. I did mention example of the soups or sauces that I do personally use them for. E.g okpei I use for draw soup, dawadawa I use for egusi and non draw soup, iru for ayamase sauce, okro soup( depending is I want it or not), again you can play around with the spices in your soups as you go and decide what works for you.
@@Veeluvstocook So grateful. I am always looking forward to trying more of your recipes. Extend my warmest greetings to your family especially Mama. Always stay STAY BLESSED.
Thanks for the class.
You are welcome!
Very interesting, thanks for your research!
Any time!
I am from nsukka, I mean main in nsukka a place where we prepared okpheye nsukka very well, I even sailing it here I am
I am waiting for the okra soup.
I cant wait to upload it Doris
Stay tuned🤗
Whoa! Lot to take in! Thanks!
Right!😊.
Good work!
But ogiri Igbo is made from castor seed and is dark in colour while the one from sesame seed is almost white in colour and ogiri isi is from egusi soup.
I'm still researching on the difference between okpei and iru
Thanks for the info!
This was awesome! Thank you for sharing, I appreciate your research. How do you store these condiments? Inside the fridge or can you keep it out?
Inside the freezer is where I store mine so it does not go rancid. Thank you for watching.
Nice one thanks. For d info.
Thanks much for stopping by and commenting. 🤗
Thank you so much for this. Good job. However, Delta state is in the South-South geopolitical zone.
Ok. Thanks
🤝🏾
Weldone what is the powder added to the iru
Thanks Nike! Which powder is that?
Thanks dear
Ywc!🙂
The black iru is woro
The brown iru is Pete
Is there a difference in their taste?
Do they affect the texture of the food?
I think the best answer to this is: it depends on the subtle ness of your palate. If you are not very anal, you won’t notice that much difference.
To me,I know when a akwu soup has no ogiri isi for example…
The seed for ogiri is called ugha from the East
Ok . Thanks for your imput
What do you use for your bitter leave soup
Ogiri isi is my go to
Dawadawa you can't use it for bitterleaf soup?
Thanks for helping I was beginning to get confused about all this things,but why does castor oil seed smells so bad (I mean ogiri) why? I want to try it in my soup today but I got sked because of the smell...it smells like something brought out from the gota. gota is even fair,I mean toilet, I just want to try it for my mum's sake
It is the fermentation process my dear. It smells funny but the flavor it packs into the dish is worth every of the smell.. try it out. Don’t be scared. A little goes a long way.
My question is do we wash it before using it ,I want to give it a try
Can u use iru for okro and draw soup, where I am now, I went to African store to buy ogiri okpei for my okro soup but the only seed they have was iru. I have never use it before, am from igbo not yoruba, although I bought it to use
Nkem Anekwe Nwora hey. Personally I have never used iru(ogiri isi) for Okro soup or draw soup .
I am trying to imagine how it will be in ogbono soup for instance🤔🤔🤔. However, for okro soup it is still doable and I would say go for it . If you don’t want to see the seed in your soup you can blend it into a paste and add it like that.
So in essence I will say I can see myself using it for okro but not for ogbono (personal preference though )
Yes you can use iru in Okoro or draw soup. It tastes good.
Veeluvstocook_
🙂
Can I just use the Iru at my store for all my soups. Also the store used to sell iru in the bag which I Iiked. Then they switched to the nina brand in a container and whenever I open it, it smells rancid. I went back to them and they said that was how the IRU was supposed to smell. I was a bit confused because for years I used IRU and though it had a bad smell it wasn't rancid. My question is could this be a different species of locust beans? They keep selling this new nina brand In a container so people are using it and so far no illnesses. thanks.
I’m in America and when I eat the egusi soup here from different places something is missing. A snap to the taste of the food that made egusi soup so unique. Do you think it is one of these ingredients? Help!
Definitely it is . Also the dry fish used also can be a factor. I have a fool proof egusi soup on my channel that you can watch and make if you are really missing home.
@@Veeluvstocook Thank you so much! I will try it then surprise my friends snd family. 😆
Okpheye nsukka is for all purpose except tomatoes stew, even this our days people are adding it in stew
Hi, thank you for a very informative video. I’m from South Africa and I’ve been trying to find how to make fermented castor seeds but alas nothing on the web until I found your video. Would it be possible for you to make a video showing how to make the fermented paste from castor oil seeds? Please! 🙏🏼 Thanks.
Hi thanks for watching. I am glad my video gave you some information you have been seeking.
Unfortunately I dont have access to castor seeds neither have I personally made this fermented castor seed from scratch myself... I can find a video that I think might be able to help you with this adventure. 😊.
Veeluvstocook_ Thank you very much, I would appreciate it if you could find a video for me. I eagerly look forward to watching it. 💙
@@jeannettecolling2183 ywc
Check out this video. It might help
th-cam.com/video/qnNkFmNm0Bs/w-d-xo.html
Let me know if your need more help
found this. might help. th-cam.com/video/Y1jnSa5Xz1Y/w-d-xo.html
What do you call ogiri made from ugu (pumpkin seed). This is specific to IMO people (Mbaise).
I should think ogiri isi too but again don’t quote me on it 🙂. We are both learning on the go.
Ogiri ohi
Am from mbaise ,thats what's its called..fermented pumpkin seeds ...very smelly and delicious
Someone just asked me about this at Afrofest yesterday. Thanks for the education.
Really!! I am not surprised. It is one question that is so popular and people often get confused with it and class them all the same
O giri is made from Egusi and the Ijebu people are noted to make Ogiri. There are two types of Ogiri, One is Ogiri Ijebu and the other is called Ogiri Fonhin. They are both made from Egusi.
Can we use to help constipation
I’m an ijebu girl and I completely forgot that we use ogiri as well. Thanks for the education and reminder I will definitely try and make it!
,ogiri ijebu and ogiri fohin this are from ijebu
Ogiri fohin is good in ikokore (ifokore) all this are good for Tommy problems. Seseme seed is the Serea-Leone ogiri which as Yoruba I don't go for
Thanks for contributing this information
Morning Mrs v
Hey my Greenz girl. You have been missed on here
What is okpehe name in English please
I am sorry but I only know it by its native name. If you find it's English name. Please remember to share it with me . Thanks 🫶
Iru kpete is the darker one while the lighter one is iru woro
It’s the other way round. Iru Petee is the lighter and iru woro is the darker (almost black )
Just wondering but do these things have a super weird purgent and actually terrible rotten dead animal like smell ? Asking for educational purposes
The ogiri-isi does have a very pungent smell
Iru
Ugba
Hi
Daddawa
Thanks
Ogiri igbo doesn't come whitish, it's the same exact one you referred as ogiri ishi, which is made from castor seed.
Thanks for the input
That nonsense is not ogiri igbo ....ogiri igbo never come in white or milk color it comes in black and its the same with your delta ogiri isi you guys are igbo quit trying to change things that are the same
What is your problem? Tribalism.