Ogiri; Indian seeds, sesame seeds or egusi (melon) seeds, such as fermented oils are a traditional nigerian fountain.
How to make the son? The seeds are cleaned, boiled and mashed, then wrapped firmly into the banana leaves or other ingredients and leave to ferment for several days or several weeks depending on the desired taste.
The son is used in various traditional Nigerian soups and casseroles, such as egusi soup, ogbono soup and vegetable soup to add a unique taste and aroma.
It has a strong, sharp smell and taste that some people find disturbing, but it is of great value by many Nigerian as a fundamental component of their kitchens.
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What are the benefits of his son? The son is used to add flavor and aroma to traditional Nigerian soups and casseroles rather than nutrition benefits.
However, some components such as egusi (melon) seeds used to make the son have nutritional benefits.
Egusi seeds are a source of vitamins and minerals such as a good protein, healthy fats and magnesium, zinc and vitamin B1. It is also higher in terms of dietary fiber that can help support healthy digestion and reduce the risk of some chronic diseases such as heart disease and diabetes.
In addition, the son is a fermented product. Fermentation can increase the bio utilization of nutrients in foods, which facilitates the body’s absorption and use.
Fermented foods can also help support healthy intestinal bacteria that may have a positive effect on general health and immune function.
How is the scent of his son? As a result of the fermentation process, it has a strong, sharp smell. Specific aroma may vary depending on the type of oil seed used to make the son, as well as the fermentation process and the length of fermentation.
Some people find the scent of son unpleasant or extremely strong, while others enjoy their unique aroma as an important part of traditional Nigerian cuisine.
What is Dawadawa? Dawadawa is a traditional convention used in West African cuisine, especially in Nigeria and Ghana.
Fermented, crushed, crushed and left to ferment for a few days or a few weeks is made of African Carobic seeds.
The resulting paste or blocks are then used as spices in soups, casseroles and other meals.
Dawadawa has a strong, sharp taste and aroma and is often defined as similar to soy sauce or miso paste.
Dawadawa is a good source of protein and fiber and contains various vitamins and minerals, including calcium, iron and magnesium.
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