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Other from South-east and North Central Nigeria
Okpehe is a soup seasoning made from the seeds of the African mesquite tree, Prosopis africana. The seeds are boiled until soft, shelled by hand, then left in a leaf-lined basket in the sun for six to eight days while Bacillus bacteria break down the protein and the mash turns alkaline and pungent. The fermented seeds are moulded and dried into dark, strong-smelling cakes.
| Prosopis africana seeds | Sorted, then boiled until soft[agunwah2024] |
| Okpeye leaves | Line and cover the fermenting basket[agunwah2024] |
| Starter | spontaneous |
Total time across the recorded steps: 6 days – 8 days
What changes: Mesquite seeds boil in a pot until they are soft
Output: cooked 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
Okpehe is a soup seasoning made from the seeds of the African mesquite tree, Prosopis africana. The seeds are boiled until soft, shelled by hand, then left in a leaf-lined basket in the sun for six to eight days while Bacillus bacteria break down the protein and the mash turns alkaline and pungent. The fermented seeds are moulded and dried into dark, strong-smelling cakes. Made in 4 steps over 6 days – 8 days. The longest step, ferment in a leaf-lined basket in the sun, takes 6–8 days (Agunwah I.M 2024) and runs at 39.4 °C (Kalu A.U 2025). Bacillus, 47.4 % of 59 isolates from retail okpeye: B. amyloliquefaciens (in every sample), B. velezensis, B. tequilensis and B. licheniformis and Bacillus subtilis, B. amyloliquefaciens and B. licheniformis, in decreasing order of incidence among 50 strains do most of the fermenting.
| Main step | 6–8 daysReported[agunwah2024] | Ferment in a leaf-lined basket in the sun |
|---|---|---|
| Temperature | 39.4 °CReported[kalu2025] | Ferment in a leaf-lined basket in the sun |
Unlike iru and dawadawa, which use locust beans, okpehe is made from African mesquite seeds, and it is usually fermented for six to eight days in a leaf-lined basket set in the sun.
Retail okpeye carries Bacillus cereus with toxin genes, and samples from three of six markets held high counts of staphylococci, which the study authors link to poor hygiene in production and sale. Histamine in market samples averaged at most 0.62 mg/kg. That study's authors say this is too low to poison most people but can affect people with histamine intolerance. Histamine-producing Gram-negative bacteria turned up in 25 of 240 samples, and E. coli, E. fergusonii and Shigella flexneri among them carried the Shiga-toxin gene stx2. The authors of both studies call for better hygiene during production and handling.
Hazards the sources name: Bacillus cereus in samples from every market; non-haemolytic enterotoxin genes in 70 % and the emetic gene cesB in 30 % of isolates; Bacillus cereus with enterotoxin genes, 20 % of strains; Histamine-producing Gram-negative bacteria (Pseudomonas, Escherichia coli, E. fergusonii, Shigella flexneri) in 25 of 240 market samples (10.5 %); the stx2 gene in the E. coli, E. fergusonii and S. flexneri isolates.
Every number is labelled with how it is known. How this atlas is made
Okpehe is made mainly by small producers at home and sold in local markets. It is eaten in the south-east and north-central regions of Nigeria under the names okpeye, okpehe and kpaye (Agunwah 2024), and the Enugu-Ezike people call it okpee (Adonu 2026).
