Good day. Sharing my support . Im a new friend here now . See you at my Home. wishing you success and more additional true friends to come. God Bless Us Always
This is so cool. This reminds of of two things from my other country Liberia, the fermenting reminds me of a fish that is fermented called moin moin, it’s very pungent too and the use of sesame seeds reminds me of beneseed - it’s parched and grounded sesame seeds. Thanks for this video now I know how make this from home !
Traditionally, we use it for all cocoyam soups like bitter leaf soup and oha soup. Also it can be used in egusi soup. It gives any soup a more local/ traditional flavor.
You can use pestle & mortar if you have. I think I mentioned in the video that anyway you can get the seeds to become paste without adding water would be preferable. The blender is for those who have no means of doing so.
It is a wonderful video, but I want to understand something the sesame seed. Is it the white one, or the black one, because you used 2 recipes and you did not explain
I used both white and black sesame seeds 1:1 ratio. You can equally use only white sesame seeds to make it, the taste will still be the same but it won't have that dark or gray color of our traditional ogiri have. You can also change the ratio of black sesame seeds to white ones depending on the how dark or light you want the color of the ogiri to be. An example is 3cups white sesame seeds to 1cup black sesame seeds.
Hello, thank you for this helpful video, it was so easy to follow and nice clear instructions :) I was wondering should I use sesame seeds with shell or the ones where the shell is already removed or does it matter? In my grocery store they sell both?
Does it grow mold when kept for long (like 10 days)? Had to throw mine away when I saw mold after 10 days. I added some water when blending to make it easy then I put the blend in a milk bag and to squeeze out as much liquid as possible out. Then I tied up the milk bag and wrapped in a plastic bag and placed in a glass bowl with a lid and put in my oven. By 10 days it had molds grown all over and the smell wasn't really that pungent like I was used to and expected. Maybe air got in somehow, I don't know 😕...what do you think I didn't do right?
What was the colour of the mold and was it inside the ogiri paste or outside on the mesh net? Was it a slimy whitish/milkish substance on the outside of the net? Because it is normal sometimes to see a milkish or whitish (depends on the color of your seeds) slimy substance on fermented seeds. If this is the case, you had a perfect ogiri. You should have just transferred it to an air tight container and left it on the kitchen counter to continue to ferment for extra 4days if you are not satisfied with the pungent smell.
Most times when you smell ogiri Igbo directly, the pungent smell doesn't hit you directly, especially if you are the one making it because your sense of perception is used to it. When you open it up again after it's been covered up in an air tight jar for some time, even flies will be your first testimony if your windows or doors are open.
@@sugarcastlecakesncrafts8411 thanks for replying. The mold was on the mesh, I didn't see any inside the ogiri paste. It looked like whitish spots around the mesh. I used a mix of black and white/cream sesame seeds.
@@ChinnyBonny Then you had a perfect ogiri. If you watched the video closely, you would have seen the same whitish stuff on my mesh net when I brought out the ogiri from the container. My mistake, I didn't mention this in the video.
No, the sesame seeds are not called Igbo. Igbo is the name of a tribe that processes one of their local seasoning this way and the processed seasoning is called ogiri in Igbo language. Many tribes have many seeds they process in different ways. Ogiri Igbo simply means ogiri from the Igbo land.
We have similar like dawadawa thanks for sharing can't wait to try this too
Thanks for teaching me how to make ogiri outside nigeria🥰
You are welcome.
wow! this is impressive!
Thanks🤗
Toh..
You have finished work oo. Me that loves eating our local food! This is really helpful
Wawuu....This is great! Thumbsup sugar castle 👍
😩this new for me sef ooo chaiii
Local meal the best. Thanks
You are welcome.
Interesting technique…
Well done for using the water on your hair and scalp
Hello my friend.
I enjoyed it so much. keep sharing, see you soon...
Give thanks to God 🙏🙏🙏🙏🙏
full of laughter with your loved ones.~^^Like 22 !!!
Wow.. hardworking woman ✌️
Thank you
I SWEAR, I WILL DEFINITELY MAKE THIS. THANKS SO MUCH. I HAVE JUST SUBSCRIBED FOR MORE OF YOUR RECIPES.
😘😘
This is completely new to me
We learn new things everyday.
Good day. Sharing my support .
Im a new friend here now .
See you at my Home. wishing you success and more additional true friends to come.
God Bless Us Always
This is so cool. This reminds of of two things from my other country Liberia, the fermenting reminds me of a fish that is fermented called moin moin, it’s very pungent too and the use of sesame seeds reminds me of beneseed - it’s parched and grounded sesame seeds. Thanks for this video now I know how make this from home !
You are welcome. Thank you for the support💗
Made mine now nd it's fermenting. Can't wait to share the end product I hope it works well. I will be back in 10days, I live in a cold region
I hope it turned out well💗
What is those black seeds you used with the sasame seeds?
I pronounced the "Ogiri Igbo" in yoruba tongue😂. Nice one, You're doing wonders ma👍🏽
😂😂Thanks
What is the black substance you soaked together with the sesame seed?
Sesame seed, is it same with beneseed?
That's black sesame seed. Still has its husks on.
we have something similar. We ferment sesame seeds with dates + sugar to make our traditional Wine. 🥰
That's good know. Would like to learn more about your methods.
Oh wow
Wow this is nice. What’s the black seed too ?
Those are black sesame seeds. You can also use only white sesame seeds if you can't get the black ones.
Please y’all thumbsup this video, love y’all 🥰🥰
Oh my !!! Does it taste exactly like home? If it does, then I’m gonna definitely try this. I need ogiri like mad
Of course it does! And the smell is quite pungent too.
What is the Igbo in the soup
"Igbo" is a tribe in the eastern part of Nigeria. This video is an alternative way of making their local seasoning.
Looks like Black sesame seed milk some companies sell. Sweeten it and drink it chilled
Thanks for the good job. Can I use it for a specific soup or for all soup type? Thanks, much love from Finland 🇫🇮 ❤ .
Traditionally, we use it for all cocoyam soups like bitter leaf soup and oha soup. Also it can be used in egusi soup. It gives any soup a more local/ traditional flavor.
Can I add the filterd water inside or just an ordinary
You mean if you can use filtered water to cook the sesame seeds? If so yes, any clean water would do.
No to blend it sorry. I mean can I use the water I use to for cooking to blend it
Of course you can.
I’m actually learning oooo🥰🥰🥰 this is so amazing, I’m sure gonna try this out
Where can I get the sieve? D u have a link?
Yes, will send the link to you.
Hamesha khush raho my friend 👌🙏🏼🙋...,,...
Can't we just use mortar and pestle to pound it instead of adding water to the blender?
You can use pestle & mortar if you have. I think I mentioned in the video that anyway you can get the seeds to become paste without adding water would be preferable. The blender is for those who have no means of doing so.
It is a wonderful video, but I want to understand something the sesame seed. Is it the white one, or the black one, because you used 2 recipes and you did not explain
I used both white and black sesame seeds 1:1 ratio. You can equally use only white sesame seeds to make it, the taste will still be the same but it won't have that dark or gray color of our traditional ogiri have. You can also change the ratio of black sesame seeds to white ones depending on the how dark or light you want the color of the ogiri to be. An example is 3cups white sesame seeds to 1cup black sesame seeds.
@@sugarcastlecakesncrafts8411 I want to try it but I'm not in Nigeria now
@@catworld0988 You don't need to be in Nigeria to make this. You can make this anywhere you are in this world.
Hehehe i have been looking for this video since forever 🤗🤗 the sesame seed is the white one right? what's the name of the black seed?
Both are sesame but 2 colors
@@KashRoxcorner oh okay
They are both sesame seeds, just different colors.
Whats that black thing u mixed with the sesame seed
It's black sesame seed. That's just sesame seed with husks.
Hello, thank you for this helpful video, it was so easy to follow and nice clear instructions :) I was wondering should I use sesame seeds with shell or the ones where the shell is already removed or does it matter? In my grocery store they sell both?
You can use any of them. The black sesame seeds I used in this video still had their hulls on while the white ones were hulls-off.
Please what is the black thing you added to the sesame seed?
That's black sesame seeds.
what is the black seed? that you put?
is it black sesame or black cumin?
Those are black sesame seeds.
What is that black base I thought sesame seeds are white?
They are black sesame seeds. They come in different colors.
Does it grow mold when kept for long (like 10 days)? Had to throw mine away when I saw mold after 10 days.
I added some water when blending to make it easy then I put the blend in a milk bag and to squeeze out as much liquid as possible out. Then I tied up the milk bag and wrapped in a plastic bag and placed in a glass bowl with a lid and put in my oven. By 10 days it had molds grown all over and the smell wasn't really that pungent like I was used to and expected.
Maybe air got in somehow, I don't know 😕...what do you think I didn't do right?
What was the colour of the mold and was it inside the ogiri paste or outside on the mesh net? Was it a slimy whitish/milkish substance on the outside of the net?
Because it is normal sometimes to see a milkish or whitish (depends on the color of your seeds) slimy substance on fermented seeds. If this is the case, you had a perfect ogiri. You should have just transferred it to an air tight container and left it on the kitchen counter to continue to ferment for extra 4days if you are not satisfied with the pungent smell.
Most times when you smell ogiri Igbo directly, the pungent smell doesn't hit you directly, especially if you are the one making it because your sense of perception is used to it. When you open it up again after it's been covered up in an air tight jar for some time, even flies will be your first testimony if your windows or doors are open.
@@sugarcastlecakesncrafts8411 thanks for replying. The mold was on the mesh, I didn't see any inside the ogiri paste. It looked like whitish spots around the mesh.
I used a mix of black and white/cream sesame seeds.
@@ChinnyBonny Then you had a perfect ogiri. If you watched the video closely, you would have seen the same whitish stuff on my mesh net when I brought out the ogiri from the container. My mistake, I didn't mention this in the video.
Does it smell really bad
It doesn't smell good, but if you are used to it, you won't notice the pungent smell that much.
You should have used mortar
Not everyone have that.
Back ground music can't help to listen single word .
Sorry about that. Will do better next time.
Your name please ?
It's SugarCastle CakesN'Crafts
The sesame seed and any other seeds are called Igbo
No, the sesame seeds are not called Igbo. Igbo is the name of a tribe that processes one of their local seasoning this way and the processed seasoning is called ogiri in Igbo language. Many tribes have many seeds they process in different ways. Ogiri Igbo simply means ogiri from the Igbo land.