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Other from Nigeria: Niger Delta
Owoh is a Nigerian soup condiment made by fermenting cottonseed, or sometimes African yam bean, with Bacillus bacteria. The seeds are boiled and dehulled, the cotyledons boiled again, ground and left to ferment for several days. Unlike iru it is used only in soup, not fried as a snack.
| Cottonseed | Sorted to remove dirt and rotting seeds[Falegan2008] |
| African yam bean | Used instead of cottonseed in some places[Olanbiwoninu2026] |
| Starter | spontaneous traditionally; laboratory studies used Bacillus subtilis starters |
Total time across the recorded steps: 5.1 days – 5.2 days
What changes: Whole cottonseed boils for an hour, then the hulls come off
Output: cotyledons, washed and sorted again.
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
Owoh is a Nigerian soup condiment made by fermenting cottonseed, or sometimes African yam bean, with Bacillus bacteria. The seeds are boiled and dehulled, the cotyledons boiled again, ground and left to ferment for several days. Unlike iru it is used only in soup, not fried as a snack. Made in 4 steps over 5.1 days – 5.2 days. The longest step, ferment warm, takes 5 days (Falegan C.R 2008) and runs at 37 °C (Falegan C.R 2008). Bacillus subtilis, which gave the best owoh of the species tested and Bacillus licheniformis and B. pumilus, earlier reported in owoh fermentation do most of the fermenting.
| Main step | 5 daysReported[Falegan2008][David2007] | Ferment warm |
|---|---|---|
| Temperature | 37 °CReported[Falegan2008][David2007] | Ferment warm |
| Acidity | pH 5.1–7.3Measured[Falegan2008] | Ferment warm |
Owoh is made from cottonseed, not locust bean. Naturally fermented owoh measured pH 7.30 in one study [Falegan2008].
Cottonseed contains gossypol. A 2014 review says gossypol toxicity limits cottonseed use in animal feed, that heat lowers free gossypol, and that free gossypol can be released from its bound form during digestion [Gadelha2014]. It gives impaired reproduction as the most common toxic effect, and notes a sharp drop in births in rural China in the 1950s, where people ate cottonseed oil containing gossypol and male infertility was the first explanation [Gadelha2014]. No source we read measures gossypol in owoh. US rules for modified cottonseed products sold as human food cap free gossypol at 450 parts per million; the rule does not name owoh [cfr172894]. Falegan and David say owoh made by chance inoculation is exposed to contamination by pathogens [Falegan2008].
Every number is labelled with how it is known. How this atlas is made
In 2008 Falegan and David described owoh fermentation as still a family art that relies on chance inoculation, which gives an inconsistent product and was their reason for testing Bacillus subtilis starters [Falegan2008]. A 2026 review places owoh in the Niger Delta, among the Urhobo and Itsekiri [Olanbiwoninu2026].
