Ogiri (Dawadawa) 50g

Ogiri is a West African fermented seasoning paste made from oilseeds, commonly melon or sesame seeds. It has a strong, pungent aroma and is used in small quantities to flavour traditional soups and stews

Key Details About Dawadawa 

• Production: Made through alkaline fermentation, resulting in a strong aroma and savoury taste, similar to miso or truffle.
• Usage: Used in soups, stews, rice, and vegetable dishes, available in whole or powdered form.
• Regional Names: Known as Iru (Yoruba), Ogiri (Igbo), Dawadawa (Hausa), Soumbala (Burkina Faso/Mali), and Netetou (Senegal).
• Benefits: Aids digestion, improves vision, and helps manage blood sugar.
• Flavour Profile: Intense odour but adds rich flavour when fried or boiled.
• Preparation: Added during frying or directly into soups and stews.
• Storage: Can be dried into cakes or powders for long-term storage.

Peeled Ehuru Seed (Calabash Nutmeg) 50g – a rich and fragrant spice, ideal for enhancing traditional soups and recipes. 

Frequently Asked Questions 

Is dawadawa the same as ogiri?

It's a local, aromatic seasoning widely used in preparing soups and stews across West Africa. It is called "iru" by Yorubas, "ogiri" by Igbos, "dawadawa" by Hausas and "iru" or "eware" among the Edo people of Nigeria.

What is dawadawa made of?

In West African countries such as Nigeria and Ghana, one traditional delicacy is dawadawa, a fermented product derived from the seeds of the African locust bean tree (Parkia biglobosa) [2, 3]. Parkia biglobosa is a deciduous tree in the family Fabaceae that is much valued in Central and West Africa.

What is 'ogiri' called in English?

Locust beans (Parkia biglobosa), commonly referred to as 'Iru' by Yorubas and 'Ogiri' or 'Dawa Dawa' by Igbos, are a local seasoning or condiment used in African Cuisine. Fermented seeds are air-dried. It has a very strong smell to it, characteristic of the seeds.