Glossary O

Oeufs crus is the French term for "raw eggs"

Oeufs durs is the French term which for "hard boiled eggs"

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Oeufs farcis is the French term which means "stuffed eggs"

Oeufs mollets is the French term which means "soft boiled eggs"

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Oeufs poches is the French term which means "poached eggs"

- Ofé Onugbo (Ndole) : Ofé Onugbo also called Bitter Leaf Soup refers to a soup prepared with the freshly squeezed or dried leaves of the ever green plant called Vernonia amygdaline. Bitter leaf soup is popularly eaten by the Igbo speaking people of Eastern Nigeria, and the people of Cameroon. It is called Ofé Onugbo by the Igbos, the Cameroonians call it Ndolé. There is regional variation in how this soup is prepared, as always.Like most other African soups, this authentic African soup is prepared with fish, meat, snail, either in combination or singly, with added spices and other condiments. Bitter leaf soup or Ofé Onugbo (Ndole ) can be eaten or served with pounded yam or Semolina or Eba.

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Offertje refers to a Dutch dessert/snacks made of small dough balls fried and dusted with powdered sugar.

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Ogbolo is another name for Ogbono, seed of a wild bush mango plant called Dika or the African-mango used in preparing a protein rich delicacy called Ogbono Soup. Ogbolo is also called Etima Seed.

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Ogen Melon refers to a heavily scented and sweet melon from Israel.

Ogiri refers to a seasoning derived from the fermented seeds of the African locust tree or perhaps from fermented sesame seeds. Ogiri is used in soups and stews in Western Africa. It may be available in African import grocery stores.

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