Ogiri

Ogiri is a local seasoning used in cooking particularly amongst (Ijebu) Yoruba and Igbo people. Contrary to circulating opinions especially amongst content creating chefs and foodies, Ogiri and Iru are not exactly the same: Ogiri Ijebu is a flavoring made of fermented oil seeds, such as sesame seed, melon seed, castor oil, or "yọnmọti" seeds as described in the lexicon published in the year 1843, while Iru on the other hand is made of locust bean seeds as supported by authoritative evidences from the 19th century, showing the separate entry of both words into the Yoruba lexicon, long before its (Ogiri) adoption into the Igbo lexicon which ultimately suggests linguistics borrowing from the former into the latter owing to migration and cultural exchange.^{[1] [2]} The process and product are similar to iru or douchi. Its smell is similar to cheese, miso, or stinky tofu.

Ogiri is best known in West Africa. It is popular among the Ijebu and Igbo people. Ogiri among the Igbo people of Nigeria is different and similar to Iru Pete.

Ogiri made in the traditional West African way contains: Egusi seeds, sesame seeds, salt, and water^[3]