(Iru)Fermented African Locust Beans condiment — smells foul but tastes heavenly and full of Umami!

Iru is an undiscovered secret of the culinary world. If you’re a chef, I am offering you this information for free! If this condiment is processed properly it could take the cooking world by the storm. All that needs to be done is to get rid of it’s pungent, stinky smell without losing its taste.

Iru and its many names

In Nigeria, the Yorubas call the African locust beans iru, but it has many other names in Africa — dawa dawa, eware, ogiri, sumbala, and its biological name is Parkia biglobosa.

When boiled down and fermented it produces a savoury flavour that is used as a natural seasoning for soups and stews, and has incredible health benefits.

Iru — popular condiment full of Umami

It took a long time but once the wealthy in Nigeria understood Iru’s benefits they got their Chefs to add it to native dishes proclaiming that it tasted like the mouth-watering food their grandmothers used to make.