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Soy and legumes from Nigeria
Ogiri is the name for pungent, oily pastes made by fermenting boiled oilseeds in leaves. Castor, melon or fluted pumpkin seeds are boiled, shelled, boiled again, wrapped in banana leaves and left at room temperature for several days, while Bacillus bacteria make the mass soft and alkaline. Made in 5 steps over 3.1 days – 7.1 days. The longest step, ferment at room temperature, takes 3–7 days (Oladeji O.A 2025). Bacillus subtilis, B. licheniformis, B. circulans and B. coagulans, which break down seed protein and fat in Nigerian legume and oilseed condiments and Bacillus subtilis isolated from melon-seed ogiri do most of the fermenting.
| Main step | 3–7 daysReported[oladeji2025] | Ferment at room temperature |
|---|---|---|
| Acidity | pH 7.5–7.8Measured[oladeji2025] | Ferment at room temperature |
| Castor, melon or fluted pumpkin seeds · Chosen by season and region[olanbiwoninu2026] |
| Water for two boils[olanbiwoninu2026] |
| Banana leaves · To wrap the cooked seeds[olanbiwoninu2026] |
| Starter: spontaneous |
Total time across the recorded steps: 3.1 days – 7.1 days
What changes: Starting material: oilseeds boiled until they soften and change colour
Output: softened 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 is made from oily seeds such as castor, melon and fluted pumpkin, so it is softer and oilier than iru made from locust beans. Its seeds need about three hours of boiling in all, while locust beans are boiled for about 12 hours.
Market ogiri can carry S. aureus and E. coli and is prone to moulds; aflatoxin B1 was found in nearly half of market samples. Castor seeds contain the toxin ricin, so castor-seed ogiri must be made with the full traditional boiling; see ogiri-igbo.
Hazards the sources name: Staphylococcus aureus, Escherichia coli and Enterobacter in market melon-seed ogiri; Aflatoxin B1 in 48 % of market ogiri samples.
Every number is labelled with how it is known. How this atlas is made
Ogiri and ugba are important protein and flavour sources in Igbo cooking and ceremonies. The word ogiri is listed in Crowther's 1843 Yoruba vocabulary (cited by Wikipedia).
