If you like to cook using new and flavorful spices, you need to turn to West African cuisine and try Iru Spice.

Fufu, a West African staple made from boiled and mashed yam or plantain is the perfect platform for this unique spice.

This amazing spice has its roots in Nigeria, where it’s an essential ingredient of many of the local dishes.

Iru is a traditional seasoning is made from a mix of fermented locust beans, African spices, and vegetable oil. It has an intensely pungent taste that adds depth to soups and Fufu dishes. It’s also a great way to add a unique flavor twist to your cooking!

Keep reading to find out more about Iru, how to use it and what it tastes like!

What is Iru?

Iru, also referred to as fermented locust beans, offers traditional West African cuisine a distinct umami flavor. This spice also goes by the names Ogiri or Dawa Dawa, depending on the region.

The African locust tree, also known as Parkia biglobosa, produces the pods from which locust beans are harvested.

Iru is a traditional ingredient in Nigerian soups that are served with fufu meals.

The fermented locust beans look like dried black peppercorns and have a pungent, fishy aroma.

What is Iru called in English?

Iru is called locust beans in English.

It is also known as iru by Yoruba people and ogiri or dawa dawa by Igbo people. African locust bean, scientifically known as Parkia biglobosa, is a very well-liked soup component worldwide.

Most people aren’t familiar with locust beans or Iru and it still isn’t widely used outside of West Africa.

How is Iru made?

The Iru seasoning is usually made from a combination of fermented locust beans, African spices, and vegetable oil. The mixture is then cooked until the ingredients are fully combined.

The locust beans used to make Iru spice must first be soaked overnight, then boiled until they are soft. The beans are then mashed and mixed with the other ingredients before being cooked once more.

The mixture is then left to ferment in a sealed container for several weeks until it has a strong aroma and flavor.

What does Iru taste like?

You can buy air dried iru locust beans or the prepared and blended form. The air-dried version has a sharper taste while the blended version is more pungent and intense.

Iru gives savory and sweet meals a rich umami flavor and is high in protein and fat. The flavor is something akin to cheese, miso, and chocolate. It has a strong and distinctive taste, so it’s best to start off with small quantities at first.

What does Iru smell like?

Iru has a pungent and quite unpleasant smell. This doesn’t mean it’s not tasty though.

The tannins that form during the fermentation process are what give the seasoning its distinctive pungent scents, which are frequently compared to those of stinky feet and terrible body odor. This type of smell is normal for all fermented foods and condiments.

How do you use Iru?

Iru can be used in a variety of ways. It is often blended with other spices and herbs to make flavorful sauces, soups, and stews.

It can also be used as a topping or garnish for traditional Nigerian dishes like fufu and eba. For Jollof rice, you can add the seasoning directly to the pan.

The unique flavor of this West African spice also works well in vegetarian and vegan recipes, boosting the flavor and umami notes of any dish.

Iru is an incredibly versatile seasoning that can take your dishes to a whole new level.

The air dried version can also be added to vegetable dishes or sprinkled over popcorn for a delicious and unique flavor twist. Use in soups and stews or as you would dried mushrooms or other natural sources of glutamates by soaking in boiling water to soften.

Iru should be added to meals that are sautéed at the beginning of the cooking process along with garlic, onions, pepper and other aromatics.

In West African (and other) dishes, iru can be used in place of MSG or bouillon cubes. Throwing some Iru into your dishes is sure to be a delicious and unique twist!

Do they wash iru before cooking?

Yes, Iru beans must be washed before cooking. Rinse the locust beans in cold water and remove any debris or foreign objects.

Then soak them in warm water for at least 15 minutes before cooking. This will help to remove any dirt, dust and other impurities that may be present.

Soaking prevents any sand or stone debris from becoming mixed with the beans while they cook. This step also helps to soften them, making them easier to blend and mash into a paste.

What’s the origin of Iru?

Iru originates in Nigeria’s Ilorin region, where locust trees are abundant. The spice has been used in West African cuisine for centuries and is now enjoyed all over the world.

It is a popular ingredient in Nigerian soups and fufu dishes, and recently has become more widely available in US stores.

Nigerians and West Africans have been using Iru spice to enhance their dishes for centuries.

Is Iru a fermented food?

Yes, Iru is a fermented food. The beans are soaked overnight and then mashed before being left to ferment in an airtight container for several weeks. This fermentation process is what gives Iru its unique flavor and aroma.

Fermentation plays an important role in many traditional African cuisines. It helps to enhance flavors while also providing health benefits.

Iru is a great way to add an extra dimension of flavor and complexity to your dishes. With its unique aroma and intense taste, it is sure to be a hit with all who try it!

Is Iru good for the body?

Iru is high in protein and fat, making it a great addition to vegan and vegetarian diets. It also contains essential vitamins and minerals like calcium, iron, zinc, and magnesium.

The fermentation process of the locust beans also helps to enhance the flavor and nutritional value of the spice.

Fermented foods are believed to be good for your gut health, as they help promote the growth of healthy bacteria in the digestive system.

Overall, Iru is a great way to add flavor and nutrition to your cooking!

What condiments pair well with Iru?

Iru pairs well with a variety of condiments, including fresh tomato sauce, onions, garlic and chili peppers.

It can also be blended with turmeric, cardamom, all-spice, coriander, and other spices to create a unique and flavorful mix.

For an extra hit of flavor, add some dried locusts, peanuts or toasted sesame seeds for a more complex and savory flavor.

Iru is also great on popcorn, with a pinch of salt and a squeeze of lime for an extra zing.

Concluding thoughts

Iru is a versatile seasoning that can give your meals an extra boost of flavor. It is high in protein and fat, and is known for its unique umami flavor.

It can be used in savory dishes and even sweet recipes like popcorn.

Try adding Iru to your Jollof rice, Fufu, and other West African cuisines for a delicious flavor twist.