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Other from Nigeria
Ogiri egusi is a pungent, oily seasoning paste from melon seeds. The seeds are boiled to loosen their coats, shelled, boiled again, wrapped in leaves and kept warm while Bacillus bacteria break down their protein and the mass turns alkaline.
| Melon seeds, sorted and washed1.5 kg | [oladeji2025] |
| Boiling water3.0 L | For the first boil, to loosen the pericarp[oladeji2025] |
| Thaumatococcus daniellii leaves | Blanched; used to wrap the seeds and later to pack the paste for sale[oladeji2025] |
| Newbouldia laevis (akoko) or Icacina trichantha (gbegbe) leaves | Optional; boiled with the seeds for flavour; producers say they keep maggots away[oladeji2025] |
Total time across the recorded steps: 5.3 days
What changes: Starting material: melon seeds boiled until their thin coats loosen
Output: seeds with softened pericarp.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ogiri egusi is a pungent, oily seasoning paste from melon seeds. The seeds are boiled to loosen their coats, shelled, boiled again, wrapped in leaves and kept warm while Bacillus bacteria break down their protein and the mass turns alkaline. Made in 6 steps over 5.3 days. The longest step, ferment warm in the parcels, takes 5 days (Oladeji O.A 2025) and runs at 36–40 °C (Oladeji O.A 2025). Bacillus subtilis does most of the fermenting.
| Main step | 5 daysReported[oladeji2025] | Ferment warm in the parcels |
|---|---|---|
| Temperature | 36–40 °CReported[oladeji2025] | Ferment warm in the parcels |
| Acidity | pH 7.5–7.8Measured[oladeji2025] | Ferment warm in the parcels |
Ogiri egusi uses oily melon seeds where iru uses locust beans. The seeds need only short boils, not the long boil that hard locust beans need, and the paste is softer and oilier.
In one study, the single market sample carried S. aureus, E. coli and Enterobacter, and S. aureus also grew in lab batches fermented in foil or an airtight container. Ogiri is easily colonised by moulds. Aflatoxin B1 was found in 15 of 31 market samples, at 3–4 µg/kg against the 2 µg/kg EC limit the study cites, so start from clean, sound seed. Cooking ogiri into a dish does not remove aflatoxin, because most mycotoxins survive food processing [who2023]. Never use castor seed with this method. It contains ricin, which can kill [sousa2017]; do not make castor ogiri at home.
Hazards the sources name: Staphylococcus aureus, Escherichia coli, Enterobacter and Candida albicans, isolated from the one market sample tested; S. aureus also from lab batches fermented in foil or an airtight container; Aflatoxin B1 in 15 of 31 market ogiri samples (48 %, 3–4 µg/kg) and ochratoxin A in 6 of 31 (19 %, Table 4; the paper's text says all ogiri samples were positive for ochratoxin A, so the two disagree).
Every number is labelled with how it is known. How this atlas is made
Melon condiment is commonly made by uncontrolled solid-state fermentation, with slight variations in the process across communities in Africa [oladeji2025].
