Knowing how to make ogiri okpei Nsukka is one thing, but learning how to use it in cooking brings out its full value. Add a small piece when preparing soups like egusi, ogbono, oha or bitterleaf.
You can melt it in a little hot water before adding or add it directly after pounding. Use in moderation, as its flavor is strong and concentrated.
Health Benefits of ogiri okpei
Aside from learning how to make ogiri okpei, it’s important to note its health benefits. Ogiri okpei is rich in protein, vitamins and natural probiotics from fermentation.
It aids digestion, adds flavor without additives, and its a healthier seasoning compared to chemical stock cubes.
Ingredients
- Locust beans (iru)
- water
- salt(optional)
How to make okpei Nsukka step by step
Seed Preparation
- To begin how to make okpei Nsukka, wash the seeds thoroughly to remove dirt and sand.
- Boil the seeds until they are soft. This can take several hours depending on the seed.
Dehulling
- Once boiled, press the coated seed to remove the clean beans inside.
- Wash afterwards to separate the remaining chaff from the clean seed.
Fermentation
Fermentation is the most imortant part of how to make okpei Nsukka.
- Place the cleaned seeds inside banana leaves or a tightly covered container to avoid flies from perching on them.
- Leave them to ferment for 5-7 days at room temperature. The longer they ferment, the stronger the aroma and taste.
Molding
- After fermentation, mash the seeds into a thick paste.
- Mold them into small round or flat shapes.
Drying
- Dry the molded ogiri okpei under the sun until firm.
- Store in airtight containers for use in cooking.
Okpei Nsukka is simple to prepare with locust beans, careful fermentation, and proper drying. The result is a rich seasoning that adds depth and authenticity to traditional soups and stews. Trust me, it’s yummy!!!
By following these steps, you now understand how to make ogiri okpei Nsukka and enjoy its authentic taste in your cooking.
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