African Useful Condiments


“There is imperialism of the gourmet” –

Like the conscience, our palates can become seared by repetitive hushing, cajoling and intimidation. Our palates can get confused. With the uncomfortable interchange of the mind, resources, association and intimidation, our palates can be humiliated to reject things that are healthy and helpful. Palates can be misled to shun things that are indigenous, useful and good.

It is true there is freedom of choice. It is of no use railroading others to our choice. However, our palates sometimes jubilantly demand what could harm the body. While we are not in health and food advocacy, there are things local, that many including Millennials do not know. They reject these things without knowledge and insight – imaife.

Ogiri is a plant common in local farms. The produce are sold to pharmaceutical and foreign food companies as raw materials. Locals use it too as condiments and attribute to it great healing properties. They issue a caveat too: “it could harm if not properly used”.

To race quickly to the point. Have you ever eaten real Onugbu soup, Nsala or Ofe-akwu-nnea with everlasting scent or smell? (whichever of the divide you belong). These are odorized by the outcome of this easily grown Ogiri that makes Ogori-Isi.

Do you know that there are differences in (1) Egwusi (Mellon) Ogiri-Isi, (2) Ogiri-Isi from this plant and (3) Ogiri ugba?

Do you also know castor oil?

How many Millennials know it in its crude form?

What do you know about this plant and seed in relation to condiments, food and health in your language?

How is it processed? Do you simply eat it and go away? Or are you among the “modern” who says it smells to high heavens?

Please, educate the world if you know or have experienced something different about the powerful plant and seed.(Not the synthetic. Not Google please) Education