Iru | Locust Beans – 8 oz

Description

Iru, or fermented locust bean, is a popular condiment in West African cooking. Rich in protein and fats, it imparts a deep umami flavor to savory and sweet dishes. The complex flavor is somewhere in between chocolate, miso, and cheese. This ingredient goes by a variety of names depending on the region, but the Yoruba people of Nigeria call it Iru, and it has been used for centuries across West Africa for its delicious and healthful properties. 

Today, it’s at risk of disappearing from kitchens, and we want to make sure you get to know this beautiful spice, which is perfect for umami-rich stews, sauces and bean dishes. Despite its wide applications across West African cuisine, it’s still surprisingly difficult to find in the US, especially in dry bean form.

Origin: Ilorin, Kwara State, Nigeria

Aliases:  Dadawa / dawadawa, ogiri, ogirisi, ugba, netetou, kainda, soumbala

Process:  Boiled, fermented and sun-dried

Tasting notes: Dark Chocolate • Roasted Nuts • Mild Cheese • Miso

Cooking tips

• Use as you would dried mushrooms or other dried natural sources of glutamates — soak in hot water to soften, or add to soups and stews.
• Add iru as an aromatic at the beginning of the cooking process to sautéed dishes, along with garlic, onions, etc.
• Use iru instead of MSG or bouillon cubes in West African (and other) recipes.