Okpiye

Anonychium africanum

legume · fermented

Seeds of a savanna tree, cooked then fermented into a strong-smelling brown condiment that flavors soups like soumbala.

Origin

Central Nigeria (Idoma, Igala)

Season (United States)

all year round

Preparation

It is not eaten as is: a small ball is crumbled into the soup or sauce at the start of cooking, like a stock cube, and melts into it.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

It is the Nigerian cousin of iru: same family of trees, same fermentation.