A deeply umami stew enriched with ogiri (fermented locust beans), dried fish, and palm oil, delivering layers of complex savory flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat palm oil in a large pot, sauté onion until golden.
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2
Add blended tomatoes and cook 15 minutes until reduced.
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3
Add ogiri and stir well to distribute the fermented flavor.
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4
Add dried fish, smoked fish, scotch bonnet, and bouillon cubes.
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5
Pour in water, bring to a simmer and cook 20 minutes.
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6
Add chopped spinach, cook 5 minutes until wilted.
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7
Serve over steamed rice or with foofoo.
Did You Know?
Ogiri has such a powerful aroma that first-time smellers often flee the kitchen — but its flavor in the finished dish is irreplaceable.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
palm oil drizzle
Accompaniments
steamed rice, foofoo
The Story Behind Ogiri Stew
Ogiri is one of West Africa's most ancient fermented condiments, made from locust bean seeds. In Sierra Leone, its use predates colonial contact and represents sophisticated indigenous food preservation technology.
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