Iru (Locust Beans) – Fermented, for Yoruba Soups & Stews

Iru

Fermented African locust beans. Iru in Yoruba, ogiri okpei to some Igbo cooks, dawadawa in the north and across Ghana. Dark, soft, sticky and deeply savoury.

This is what makes efo riro taste like efo riro. Leave it out and you have a perfectly nice spinach stew that is somehow not the thing you were trying to make.

How to use it

1. Rinse briefly if you prefer a milder result. Many people do not bother.
2. Add it early, with the pepper base, and let it fry down and melt into the oil.
3. A tablespoon is enough for a family pot. It is assertive.

What it goes into

• Efo riro, where it is essential
• Ewedu and gbegiri
• Ofada sauce and ayamase
• Egusi and okra, in Yoruba households
• Ila alasepo and most buka-style stews

Smell and taste

Pungent on opening, in the way that fermented things are. Once it hits hot oil it turns rich, savoury and slightly sweet. If somebody in your house complains about the smell, tell them to wait twenty minutes.

Product details

• Also known as: iru, dawadawa, ogiri okpei, fermented locust beans, Parkia biglobosa
• Size: 8oz
• Storage: Refrigerate in a sealed container, or freeze in small portions and take out what you need.

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