Ogiri

Ogiri are West African fermented condiments used to season soups and stews, valued for their pungent, umami-rich character. Usual substrates are fermented castor beans, melon seeds, or sesame seeds, which are boiled, wrapped, and left to ferment under the action of naturally present bacteria, principally Bacillus species. During fermentation, proteins break down into peptides and amino acids while strong ammonia-like aromas develop, giving ogiri its distinctive flavour. The condiment is used sparingly to deepen savoury dishes. As with other traditional alkaline fermentations, production relies on spontaneous microflora, so hygiene during preparation and adequate cooking of the final dish are important for safety.