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Ogiri Nwan

Also known as Ogiri Nwan (Fermented Melon Leaves — Efik)

Ogiri Nwan is a uniquely Efik fermented food preparation made not from seeds but from the leaves and stems of specific plants — principally the leaves of the African oil bean tree (Pentaclethra macrophylla) — fermented in a controlled process that produces a pungent, deeply savoury, slightly alkaline condiment used in Efik soups as a flavour base. This fermentation practice represents the depth and ingenuity of Efik food culture — the ability to create complex, nutritious, lo

Ogiri Nwan, Nigerian cooking

Ingredients

  • A big quantity of fresh oil bean tree leaves and young stems
  • Water for boiling
  • Banana leaves or clean cloth for wrapping
  • Salt to taste

Method

  1. 01

    Preparing the Leaves. Wash the fresh oil bean leaves and young stems thoroughly. Remove any damaged or old leaves.

  2. 02

    Initial Boiling. Boil the leaves in water for 45 minutes to soften them and begin the decomposition of the cellular structure that allows fermentation to proceed.

  3. 03

    Draining and Wrapping. Drain the boiled leaves. Squeeze out excess water. While still warm, wrap tightly in clean banana leaves. The warm, moist, nutrient-rich leaves provide the ideal environment for fermentation.

  4. 04

    Fermentation Period. Leave at room temperature for 5 to 7 days. The fermentation is complete when the leaves have turned dark, become very sticky and have developed the characteristic pungent Ogiri aroma.

  5. 05

    Seasoning. Season with salt. Use immediately or store.

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