Cookbook:Ogiri
| Ogiri | |
|---|---|
| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Ogiri is a flavoring produced by fermenting oil seeds such as egusi, sesame, and castor. It is traditionally made by boiling the seeds before wrapping them in banana leaves and leaving them to ferment. It is similar to iru.
Selection and storage
[edit | edit source]Ogiri keeps well when dried, wrapped up,[1] and stored in a dry place.
References and Links
[edit | edit source]- https://afrifoodnetwork.com/articles/what-to-know-about-ogiri/
- https://dobbyssignature.com/food-profile-ogiri-iru-dawadawa-okpei/
- https://www.allnigerianrecipes.com/food-ingredients/how-to-make-ogiri-igbo/
- https://en.wikipedia.org/wiki/Ogiri
- http://www.executivemamaput.com/encyclopedia/ogili-ogiri/
- ↑ Akoroda, M. O. (1990). "Ethnobotany of Telfairia occidentalis (Cucurbitaceae) among Igbos of Nigeria". Economic Botany. 44 (1): 29–39. ISSN 0013-0001.