Dried Locust beans
As Douchi or Miso is to Asia, Iru is to West Africa. Seeds from the locust bean tree, Néré are cooked and fermented over a period of 2 to 3 days to produce Iru as it is called in South West Nigeria or Sumbala in Guinea, and parts of Ivory Coast.
Iru is one of the most widely used flavouring condiment across West Africa for its rich taste and unforgettable aroma, very much like aged cheese.
Our Iru is either blended into powder or oven dried to help keep the aroma in so you can use it in any form in your dishes. To release its taste and flavour in your cooking, simply fry in oil along with onions. For the dried seeds, slightly rinse in water for 5 mins before cooking.
Give your dishes a boost by starting off the flavouring base with some Iru and onions.
Our recommended recipe for 2/3 table spoons to taste