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Fermented Locust Bean Oil

Also known as Fermented Locust Bean Oil (By-Product Preservation)

During the production of iru (fermented locust beans), the boiling and fermentation process releases a significant quantity of fragrant, golden oil from the locust beans. This by-product oil — locust bean oil — has a distinctive, deeply nutty, complex flavour that reflects the richness of the locust bean itself.

Fermented Locust Bean Oil, Nigerian cooking

Ingredients

  • The cooking liquid and residual oil from iru (locust bean) production (Recipe #420)
  • A clean cloth for straining
  • Sterilised glass jars

Method

  1. 01

    Collecting the Cooking Liquid. During the first boiling of locust beans (Recipe #420, Step 1), the cooking liquid is deeply golden and carries a significant amount of extracted locust bean oil along with flavour compounds. Pour this liquid into a bowl and allow to cool.

  2. 02

    Separation. As the liquid cools, the fat will rise to the surface. Skim the golden oil from the surface carefully.

  3. 03

    Clarifying. Heat the collected oil briefly in a small pan. Strain through a fine muslin cloth.

  4. 04

    Storing. Transfer to clean glass jars.

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