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Iru (Fermented Locust Beans) — Traditional Preparation

Iru — fermented locust beans — is the single most important traditional seasoning ingredient in Nigerian cooking, providing the deep, intensely savoury, slightly pungent umami depth that defines the flavour of Nigerian soups and stews. Called Iru in Yoruba, Dawadawa in Hausa and Ogiri Okpei in Igbo, this traditional fermented seasoning is made from the seeds of the African locust bean tree (Parkia biglobosa) through a controlled fermentation process.

Iru (Fermented Locust Beans) — Traditional Preparation, Nigerian cooking

Ingredients

  • A big quantity of raw locust bean seeds (Parkia biglobosa pods) — available at Nigerian markets
  • Water for boiling
  • Large banana leaves or sacks for fermentation wrapping
  • A warm location for the fermentation — ideally a warm corner of the kitchen

Method

  1. 01

    First Boiling — Removing the Husks. Place the raw locust bean seeds in a large pot with abundant water. Boil vigorously for 2 to 3 hours until the outer husks have softened and loosened. Drain and cool. Rub the seeds vigorously between your palms or use a mortar to loosen and remove all the husks. Rinse repeatedly until all husks are removed and only the clean, brownish-yellow seeds remain.

  2. 02

    Second Boiling — Full Cooking. Return the dehusked seeds to a clean pot with fresh water. Boil for a further 2 to 3 hours until the seeds are completely soft and can be easily crushed between your fingers. Drain thoroughly — the seeds must be as dry as possible for the fermentation to proceed correctly.

  3. 03

    Wrapping for Fermentation. While the seeds are still very warm, transfer to large banana leaves or clean cloth. Wrap tightly into a firm package. The wrapping must retain heat — the fermentation is driven by thermophilic bacteria that require warmth to function. Place in the warmest available spot — near the cooking fire, in a warm corner, or wrapped in additional insulating cloth.

  4. 04

    3-Day Fermentation. Leave wrapped and undisturbed for 2 to 3 days. The fermentation is complete when the seeds have become sticky, slightly slimy, deeply aromatic and have developed the characteristic Iru pungency. They should have turned a deep, dark brown colour. The aroma will be very strong — this is correct and desirable.

  5. 05

    Finishing. Remove from the wrapping. Season with salt to taste. Use immediately or roll into balls for storage.

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