Ogiri is a traditional Nigerian condiment made from fermented watermelon seeds. This is, like many other seed fermentations, an alkaline process. After removing the seed coats, the melon seeds are wrapped in leaves and cooked for 2-3 hours. After draining the liquid, the parcels are packed in earthenware pots, overed with a hessian cloth, and left to ferment for 5 days. Before use, the ogiri parcels are cold-smoked over charcoal for about 2 hours. The seeds are then unwrapped and crushed into a powder.
Ogiri Ede is made from premature melon (Egusi) seeds.
Another version of Ogiri is made from fermented African yam bean (Sphenostylis stenocarpa).
Ogiri-Igbo is made in a similar process but from castor seed (Ricinus Communis) cotyleidons, while Ogiri ugu (also called Ogiri ohi) is made from fluted pumpkin seeds (Telfairia occidentalis).
The seeds used in making Ogiri okpei are from Bambara groundnut (Vigna subterranea).
Watch this video that shows the process of making Ogiri-Igbo here:
