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Other from South-east Nigeria
Ogiri-igbo is a pungent soup seasoning from the Igbo of south-east Nigeria, made from castor-oil seeds. The dehulled seeds are boiled for hours, left wrapped in banana leaves for days, then ground with palm-bunch ash and wrapped in small portions. Raw castor seed holds ricin, a toxin that can kill. This page records the practice the sources describe and is not a recipe to follow.
| Dehulled castor seeds | Toxic raw; no source read gives a ricin result for the finished paste[ezekwe2020] |
| Banana leaves | Seeds are wrapped in them for the boil and for the fermentation[achi2005][ezekwe2020] |
| Ash from burnt oil-palm bunchnot stated | Mixed in when the seeds are ground[achi2005][ezekwe2020] |
Total time across the recorded steps: 4.3 days – 6.3 days
What changes: The hulls are taken off the castor seeds
Castor seeds are dehulled before cooking. Output: dehulled castor seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ogiri-igbo is a pungent soup seasoning from the Igbo of south-east Nigeria, made from castor-oil seeds. The dehulled seeds are boiled for hours, left wrapped in banana leaves for days, then ground with palm-bunch ash and wrapped in small portions. Raw castor seed holds ricin, a toxin that can kill. This page records the practice the sources describe and is not a recipe to follow. Made in 5 steps over 4.3 days – 6.3 days. The longest step, ferment the seeds still wrapped in the leaves, takes 4–6 days (Achi O.K. 2005) and runs at 30 °C (Achi O.K. 2005). Bacillus spp. does most of the fermenting.
| Main step | 4–6 daysReported[achi2005][ezekwe2020] | Ferment the seeds still wrapped in the leaves |
|---|---|---|
| Temperature | 30 °CReported[achi2005] | Ferment the seeds still wrapped in the leaves |
| Acidity | pH at least 8.1Reported[achi2005] | Ferment the seeds still wrapped in the leaves |
Ogiri-igbo is made from castor seed, which is toxic raw, and the accounts boil it for 6-8 hours before the fermentation. Melon-seed ogiri is boiled only 2-3 hours.
Not for home practice. Raw castor seed holds ricin, a highly toxic lectin, and other toxic constituents. Reported poisonings, mostly accidental and some fatal, involved anything from a single seed to 30 seeds (Worbs 2011). The seeds are boiled for 6-8 hours and fermentation is used to reduce the toxic components, but no source read gives a ricin level for the finished condiment. In one small test, rats fed bought ogiri for 10 days had normal kidney and liver tissue, unlike rats fed raw seed (Adebayo 2019). That test did not measure ricin and does not show that a batch made this way is safe for people. Do not eat raw or lightly cooked castor seed.
Hazards the sources name: Ricin, a highly toxic lectin in castor seed, and the alkaloid ricinine (plant toxins, not microbes).
Every number is labelled with how it is known. How this atlas is made
Ogiri is the name the Igbo of south-eastern Nigeria use for these condiments (Achi 2005). Ezekwe and colleagues (2020) call fermentation an age-long traditional way of making toxic foods edible, and describe ogiri-igbo as the fermented form of castor seed.
