Iru Fermented Locust Beans: Insights into Its Uses, Flavors, and Benefits 

Iru Fermented Locust Beans: Uses, Flavors and Benefits 

• Adds unique umami flavor to soups, stews, and sauces. 

• Delivers strong umami with a distinctive fermented aroma. 

• High in protein, supports digestion, and offers antioxidants. 

Order Iru Fermented Locust Bean from Yaji Spice.

Iru, also known as fermented locust beans or dawadawa, is an aromatic spice with a rich, savory flavor. This distinctive ingredient imparts a deep umami taste, highly valued by both chefs and home cooks. Ideal for soups, sauces, and stews, iru offers a pungent, earthy aroma and robust flavor. Visit our online spice store for all your fermented locust beans needs. 

Scientific Name  

The scientific name for the African locust bean is Parkia biglobosa. Parkia biglobosa is a deciduous perennial and is found in a variety of African environments. It can grow up to 30 meters high, and it is mostly valued for its pods. 

Locust bean pods contain sweet pulp as well as seeds. The pods are harvested by women farmers in West Africa.

Production Process 

The women farmers in Africa go to the wild and harvest locust bean pods. 

The process to prepare locust beans takes two weeks. First, the women must boil the pods in a huge pot for seven days to get the skin to soften. 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. 

Flavors of Iru 

Fermented locust bean has full bodied savory flavor that tastes similar to umami. With a complex flavor which hints at chocolate, cheese and miso, it is used in West African cuisine in many soups, sauces and stews. It can be added to both savory and sweet dishes. 

Cooking with Iru 

You can use iru in soups and stews after soaking in hot water until soft. You can also add iru to sautéed dishes with other aromatics. 

It’s possible to boil iru and eat it as a vegetable. 

Recipe for Soupoukanja Lamb 

Ingredients 

• 1 kg lamb meat, cut into pieces 
• 300 grams okra, washed and sliced into rounds 
• 6 tomatoes, diced 
• 30 grams (block of fermented locust beans) 
• 3 onions, peeled and coarsely chopped 
• 3 bay leaves 
• 2 Maggi cubes (or beef stock cubes) 
• 2 chilies, chopped 
• 3 tbsp groundnut oil salt and freshly-ground black pepper 

Instructions 

1. Heat the oil in a pan, add the lamb, and fry until browned. Remove from the pan and set aside to keep warm. 
2. Cut the block of fermented locust beans into small pieces. Combine half of the locust bean block with the onion, bay leaf and half the okra. Add to the pan and fry for a few minutes. 
3. Add the tomatoes and chilies, and then season with the Maggi cubes, salt and black pepper. 
4. Pour over 1l of water and return the lamb to the pan. Bring the mixture to a boil, cover the pan and simmer for 100 minutes. 
5. Add in the remaining okra and locust beans. Simmer gently over low heat for a few minutes, until the sauce is thickened; then serve hot with boiled jasmine rice. 

Medicinal Uses of Iru 

Fermented locust beans have been used as a traditional medicine for centuries. The seeds, along with the bark and leaves, have been used to treat malaria, diabetes, and infections. The seeds are also said to be an anti-inflammatory, with high levels of antioxidants. Another reason to incorporate fermented locust beans in your diet is that it helps improve gut health. 

Iru, or fermented locust beans, is a cherished ingredient that brings a distinctive umami depth to West African dishes. With its bold, savory flavor and unique aroma, it enhances soups, stews, and sauces, making it an essential component in traditional and modern recipes. Packed with protein and nutrients, iru supports digestive health and offers antioxidant benefits. 

 Whether you’re a professional chef or a home cook, explore our unique selection of West African spices and herbs to enhance your dishes. Don’t forget to check out our Delicious Recipe blog for inspiring recipes and useful tips.