Ogiri

Ogiri is a West African seasoning that delivers a strong umami flavor, made by fermenting oil-rich seeds. Its origins are tied to various ethnic groups in Nigeria. The traditional base is egusi (melon seeds), but other versions use sesame, castor oil beans, fluted pumpkin seeds, watermelon seeds, or peanuts, though these are less common.

Among the Yoruba, it is also called Eragiri (Ògìrì, Ẹ̀ràgìrì) and is used in cooking, especially by the Ijebu, Ekiti, Ondo, Osun, Oyo, and Igbo peoples. Despite a common mix-up among chefs and food bloggers, Ogiri is not the same as Iru.

Ogiri comes from fermenting oil seeds like sesame, melon, or castor beans—a distinction recorded in the Yoruba lexicon as early as 1843. Iru, by contrast, is made from locust bean seeds. Nineteenth-century sources list them as separate entries, and Ogiri was later adopted into the Igbo lexicon through migration and cultural exchange.

The production process and final product resemble those of Iru, douchi, and other fermented foods. Its smell is similar to cheese, miso, or stinky tofu.

Ogiri is best known in West Africa, popular among the Yoruba and Igbo, as well as the Krio of Sierra Leone, who call it Ogiri saro. The Igbo version is distinct and similar to Iru Pete, which is Iru in mashed form. A related condiment called Okpehe, Okpei, Okpiye, or Ogiri Okpei is native to the Igala and Idoma people of Nigeria’s Middle Belt, but it is made from African mesquite bean seeds, specifically Anonychium.