Iru (food)

Iru is a type of fermented locust bean condiment commonly used in West African cuisine. It is particularly popular in countries such as Nigeria, Ghana, and Benin. Iru is known for its strong, pungent aroma and is often used to enhance the flavor of various traditional dishes.

Production

Iru is made from the seeds of the African locust bean tree (Parkia biglobosa). The production process involves several steps:

1. The locust beans are harvested and boiled to soften the seeds.
2. The softened seeds are dehulled to remove the outer shell.
3. The dehulled seeds are then boiled again and left to ferment for several days.
4. After fermentation, the seeds are dried and sometimes pressed into cakes or balls for storage.

Types of Iru

There are two main types of Iru:

• Iru Woro: This type consists of whole fermented seeds and has a more robust texture.
• Iru Pete: This type is mashed and has a smoother consistency, making it easier to mix into dishes.

Culinary Uses

Iru is a versatile ingredient used in a variety of West African dishes. Some common uses include:

• Adding to soups and stews such as Egusi soup, Ogbono soup, and Ewedu soup.
• Incorporating into sauces and relishes.
• Using as a seasoning for rice and bean dishes.

Nutritional Value

Iru is rich in protein, lipids, and essential amino acids. It also contains significant amounts of vitamins and minerals, making it a nutritious addition to the diet.

Cultural Significance

In many West African communities, Iru is not just a food ingredient but also holds cultural significance. It is often used in traditional ceremonies and is considered a staple in many households.

Storage

Iru can be stored in a cool, dry place for several months. It is often kept in airtight containers to preserve its flavor and prevent spoilage.

See Also

• West African cuisine
• Fermented foods
• Locust bean gum
• Parkia biglobosa