Exploring the Unique Umami Flavor of Iru in West African Cooking

Iru has long been a staple of West African cooking.    

• Iru, or fermented locust bean, is grown in the wilds of West Africa and harvested for use as a condiment. 
• Iru is collected from the African locust bean tree and boiled, cleaned, and fermented on a big tray made of calabash, an African plant.  
• Some tips for using iru in cooking include:  Rinse before use. Start with small amounts. Time the cooking process with the result in mind. Consider the textures. Pair with spicy, earthy, and rich flavors. 

Whether you’re adding a unique twist to a classic dish or trying out authentic Nigerian recipes, iru is certain to add a bold, umami-like flavor to your meal. 

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What Is Iru? 

Iru, or fermented locust bean, is grown in the wilds of West Africa and harvested for use as a condiment. The spice is savory and full-bodied with a deep umami flavor and an aromatic intensity. With a complex flavor which hints at chocolate, cheese and miso, it is used in West African cuisine in many soups, sauces and stews. Iru is made by fermenting the seeds of the African locust bean tree, Parkia biglobosa. 

What Is the Cultural Significance? 

Iru has long been a staple of West African cooking, particularly in Yoruba and Edo cultures. Yoruba culture is a West African ethnic group primarily located in southwestern Nigeria. Significant populations of Yoruba people are also in Benin and Togo. The Edo people, also known as the Benin people, are an ethnic group that have territory west of the Niger River. 

Iru is the Yoruba name for fermented locust beans. In the Edo language, it is known as Eware. Other names include Dawadawa (Hausa), Sumbala (Bambara) or Narghi (Fula).   

How Is Iru Made? 

Iru, or fermented locust bean, is collected from the African locust bean tree, Parkia biglobosa. The tree is not cultivated or tended to on farms. The women go into the wild and harvest the locust beans from the Bush and bring them home to process. 

The process to prepare locust beans takes two weeks. “First, they have to boil them, literally boil them in a huge pot for seven days just to get the skin to soften,” says Anne Toba, founder and director of Yaji Spice. Then the women clean them and ferment them in their kitchens on a big tray made of calabash, an African plant. This takes another seven days.  

“It’s a distinctively West African flavor,” Anne says. 

How Do I Use Iru in Cooking? 

Iru, or fermented locust bean, is perfect for soups, stews, and sauces. It is often found in stews like Efo Riro, a West African leafy vegetable stew or Ofada stew, a spicy pepper sauce. The slimy Ewedu soup, made from jute leaves, is often enhanced with iru. Iru is widely used in other Nigerian soups and stews, either sauteed with aromatics or added directly to broths.  

Beyond soups and stews, iru can be used in rice dishes like jollof rice or in fried rice dishes from Ghana.  

What Are Tips for Using Iru in Cooking? 

• Rinse before use. Rinse the iru under cold water before you use it, especially iru that’s been stored for a long time. 

• Start with small amounts. Iru, or fermented locust bean, has a strong, pungent aroma and flavor. You’ll want to start with a small amount of the spice and slowly add more to the dish. Adjust to taste as you cook, as even a small amount of iru imparts a deep umami flavor. 

• Time the cooking process with the result in mind. For greater depth, add iru early in the cooking process, like when sautéing peppers and onions. For a stronger aroma and texture, add iru towards the end of the cooking process. 

• Consider the textures. For dishes with visible texture, use whole beans (iru woro). For smoother soups or sauces, use mashed beans (iru pete). 

• Pair with spicy, earthy, and rich flavors. Iru complements spicy flavors, as well as earthy and rich ones. Pair iru with ingredients like chili peppers, smoked fish, crayfish, and leafy greens. It’s a great fit for West African soups and stews like Efo Riro, a leafy vegetable stew. 

Use these tips to help make the cooking process go seamlessly. Rinse the iru before use, start with small quantities of the spice, time the cooking process with the result in mind, consider the textures, and pair with spicy, earthy and rich flavors.  

Using iru, or fermented locust bean, in your cooking is sure to be an adventure. Whether you’re adding a unique twist to a classic dish or trying out authentic Nigerian recipes, iru is certain to add a bold, umami-like flavor to your meal.