Ngiri

Ngiri is a term that can refer to several things, primarily a type of traditional dish or a regional place name. In the context of food, Ngiri is a savory paste or spread commonly found in West African cuisine, particularly in Nigeria and Ghana. It is typically made from fermented fish, often anchovies or sardines, which are then ground into a paste. This paste is a key ingredient in many stews, soups, and other dishes, lending a distinct umami flavor and aroma. The fermentation process gives Ngiri its characteristic pungent smell and taste, which is highly prized by those familiar with its culinary use. It is usually sold dried or as a paste.

Beyond its culinary application, "Ngiri" can also be a geographical location. For instance, there is a region known as Ngiri in the Democratic Republic of Congo. This area is part of the Ngiri River basin, a tributary of the Congo River. The Ngiri River itself is a significant waterway, supporting diverse ecosystems and communities within the Congo Basin. Information about the specific attributes of this geographical Ngiri, such as its population, economic activities, or unique geographical features, would depend on the specific context of its mention. Without further clarification, Ngiri most commonly refers to the fermented fish product.