Irú (Yoruba), also known as Daddawa (Hausa), Eware (Edo), Sumbala (Bambara), or Narghi (Fula), is a fermented and processed condiment made from the seeds of the African locust bean tree (Parkia biglobosa). It is widely used across West African cuisine, particularly in traditional soups and stews, much like ogiri and douchi.
Culinary Uses
Irú adds umami depth and a pungent, savory aroma to dishes. It is commonly used in:
- Egusi soup
- Okro soup (also called Ila)
- Ewedu soup
- Ogbono soup
- Efo Riro
- Obe Ata
- Ayamashe (Ofada sauce)
- Buka stew
- Ila Asepo
Types of Irú
The Yoruba people distinguish between two types:
- Irú Wooro: Firmer, dried, and used mostly in vegetable-based stews and soups.
- Irú Pẹ̀tẹ̀: Softer and mashed, used in soups like ewedu and egusi.
Production Process
The process involves:
- Boiling the locust beans to soften the seeds.
- Cleaning and dehulling to remove seed coats.
- Fermentation, which enhances the flavor and gives it a strong, distinct smell.
- Optionally, adding salt to improve shelf life.
The final product is often shaped into balls or patties, which can be stored for several months if properly dried and handled.
Chemical Changes During Fermentation: - Increase in reducing sugars - Initial decrease in total free amino acids, followed by a significant increase post-fermentation
Names and Regional Variants
| Language/Group | Name(s) |
|---|---|
| Yoruba | Irú |
| Hausa | Dawadawa, Daddawa |
| Edo | Eware |
| Fula | Narghi |
| Bambara / Manding | Sumbala, Sungala, Sumara, Soumbala |
| Pulaar / Pular | Ojji |
| Serer, Saafi, Wolof | Netetou |
| Krio | Kainda |
| Susu | Kenda |
| Zarma | Doso Mari |
| Dagbanli | Kpalgu |
| Konkomba | Tijun, Tiyon |
| Mooré | Colgo |
Sumbala is the French transliteration commonly used in Francophone West Africa.
See Also
- List of African dishes(https://en.wikipedia.org/wiki/ListofAfrican_dishes)