A condiment is something such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.
Condiments include native, locally produced and imported brands. Popular native seasoning in Nigeria includes
Locust / Soy Beans (iru, dadawa, dawadawa)
A pungent smelling fermented salty condiment. Made from carob seeds and sold whole, dried or ground / powdered.Excellent for all manners of traditional soups and stews. Really good in creating bold flavour. The ground / powdered version is used to make suya spice.
Achii
A traditional condiment used as a thickener for soups. Also used for its the flavour it gives to traditional soups such as Oha soup. Sold whole or ground/powdered form. Used to thicken traditional soups like oha, onugbu soups.
Iyere (African black pepper)
This belong to the same family as black peppercorn. It has a hot taste and quite fragrant aroma and flavour. Sold whole.Excellent spicing soups and stews up. Also used to make suya.
Ogiri, (ogili)
Fermented melon seed, this condiment has a strong pungent aroma which is desirable to some and off putting for some. Sold as a wet paste.Mostly added to soups to give the very traditional strong taste and flavour.
Yaji (popular spice in Northern Nigeria)
Yaji is a careful blend of a range of spices in particular garlic powder, ginger, chilli powder, salt, kulikuli etc. More popular in the northern part of Nigeria, this spice is based on similar concepts to Indian masala spices. There are different types of yaji blends, made to suit specific dishes such as suya, kilichi, etc Yaji can be used in a range of dishes depending on its blend.
Uda
Sometime referred to as Negro pepper. Used for its aromatic crisp flavour. Has a slight bitter taste so must be used in moderation. Used especially for making pepper soup and banga soup.
Dawadawa is the Hausa name for fermented food condiment made from locust bean. It is also known as “Iru” and “Ogiri-Igala” in Yorubaland and Igboland respectively. Dawadawa is one of the most important traditional food condiments in the Savanah region of West and Central Africa where the locust / soy bean tree grow abundantly.
Because of their make-up, local seasonings are considered highly proteinous and medicinal. They can be used singly to cook special variety of soups or combined with bouillons. Amongst the Igbos, Ogiri is used to cook bitter leaf soup while Iru or Dawadawa is used in cooking egusi soup.
The market for soy-dawadawa is national. With a population of over 165 million people and an estimated national population growth rate of 5.7% per annum ,an average economic growth rate of 3.5% per annum in the past five {5} years, Nigeria has a large market for soy-dawadawa.
Food condiments and seasonings are in high demand in Nigeria. Popular brands in Nigeria market include “Magi”, “Royco”, “Ajinomoto”, “Iru” or “Ogiri” (locust bean based), Curry, Thyme, etc. It is estimated that the total national demand for various types of food condiments and seasonings in Nigeria is 5,475 Tonnes per annum.
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Report Title: SOY – DAWADAWA PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT.
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