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Irú(Yoruba) orDawadawa(Hausa) orEware(Edo) orSumbala(Bambara) orNarghi(Fula) is a type of fermented and processedlocust beans(Parkia biglobosa) used as acondimentin cooking.[1]It is similar toogirianddouchi.It is popular throughoutWest African cuisine.It is used in cooking traditionalsoupslikeegusi soup,okro soup(ILA),Ewedu soup,andogbono soup.[2]
Iru production
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The fabrication process involves boiling, cleaning and then packing away to ferment. This fermentation process gives it a pungent smell. Salt can be added to the finished product to facilitate storage life.
This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality.
Yorubans make two types of Irú:
- Irú Woorois used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew,Obe ata,Ila Asepo, etc.[citation needed]
- Irú pẹ̀tẹ̀is used in makingeweduandegusisoup.
Duringfermentation,the reducingsugarcontent increases, and the total freeamino acidcontent initially decreases; in the end, however, there is a large increase in free amino acid content.[3]
Names and variations
editNames and variants in several different languages of the region include:
See also
editReferences
edit- ^"Dawadawa: The Magical Food Ingredient".LivingTheAncestralWay.Retrieved2024-10-23.
- ^Petrikova, Ivica; Bhattacharjee, Ranjana; Fraser, Paul D. (Jan 2023)."The 'Nigerian Diet' and Its Evolution: Review of the Existing Literature and Household Survey Data".Foods.12(3): 443.doi:10.3390/foods12030443.PMC9914143.PMID36765972.
- ^Abaelu, Adela M.; Olukoya, Daniel K.; Okochi, Veronica I.; Akinrimisi, Ezekiel O. (1990)."Biochemical changes in fermented melon (egusi) seeds (Citrullis vulgaris)".Journal of Industrial Microbiology.6(3): 211–214.doi:10.1007/BF01577698.S2CID24595120.
