Definition of IRU
Phonetic Transcription: /ē-roo/
IRU is the Yoruba name for fermented and processed locust beans from the African locust beans tree (Parkia biglobosa) used as a traditional seasoning in many West African dishes. It is an essential ingredient in Yoruba cooking, adding a rich, earthy umami taste and distinctive aroma to soups, stews, and sauces. Known for its powerful flavor, “IRU” deepens the complexity of meals and is regarded as a key source of protein and nutrients.
In Yoruba households, “IRU” is a staple seasoning for iconic dishes such as Efo Riro (vegetable soup), Ewedu soup, Ogbono soup, and Ayamase (designer stew). It’s sold in two main forms—“IRU woro” (whole beans) and “IRU pete” (mashed or paste form)—allowing cooks to choose the texture they prefer.
Its unique aroma can be intense for first-time users, but once cooked, “IRU” transforms the taste of food, making it richer and more satisfying. Beyond flavor, “IRU” carries cultural meaning: it connects people to their roots, family traditions, and community gatherings where meals are shared.
Pidgin example: “Abeg put plenty IRU for the soup make e sweet well.”
- Synonyms: “African locust beans,” “Dawadawa (Northern Nigerian/Hausa term),” “Ogiri (Igbo term).”
- Antonyms: “Artificial seasonings,” “Non-fermented spices,” “MSG (used in contrast to natural flavoring).”
Listen to how IRU is pronounced in this short video below.
Usage Examples
- Informal: “If you no add IRU for this stew, e no go get correct Yoruba taste.”
- Formal: “IRU is a traditional Yoruba seasoning derived from fermented locust beans.”
- Idiomatic: “Na IRU dey give soup him mama taste” (used to express authenticity or originality).
Cultural Context
Origin
The word “IRU” originates from the Yoruba people of southwestern Nigeria. The Yoruba have been fermenting and processing locust beans for centuries as a way to preserve them and unlock deeper flavors. The practice is rooted in indigenous knowledge of fermentation long before modern seasonings were introduced.
Locust beans come from the African locust bean tree (Parkia biglobosa), native to the savannah regions of West Africa. After harvesting, the beans are boiled for hours, dehulled, and then left to ferment naturally for two to three days. This fermentation process enhances both the nutritional value and taste of the beans, transforming them into the product known as “IRU.”
Historically, “IRU” was not just a kitchen staple but also a trade commodity. Yoruba women carried it to markets across Nigeria, exchanging it for other goods. This widespread trade introduced “IRU” to neighboring cultures who developed their own names for it—dawadawa in the North and ogiri in the East.
During pre-colonial times, fermentation and preservation were key to food security. “IRU” was one of the earliest natural condiments in West Africa, predating bouillon cubes and industrial seasonings. It also served medicinal purposes—elders believed it supported digestion, boosted immunity, and helped manage blood pressure.
Thus, the origin of “IRU” reflects both Yoruba culinary heritage and the ingenuity of West African food preservation.
Regional Usage
“IRU” is most commonly used in southwestern Nigeria—Lagos, Ogun, Oyo, Osun, Ekiti, and Ondo states—where Yoruba culture is dominant. Almost every local market in these states sells “IRU” fresh or dried. In Yoruba kitchens, “IRU” is considered indispensable for authentic cooking.
In northern Nigeria, the same product is known as dawadawa and is widely consumed, though the processing style may differ slightly. In eastern Nigeria, Igbo people use a similar condiment called ogiri. These regional variations show the broad appeal of fermented locust beans across Nigeria and West Africa.
Pidgin example: “For Osogbo market, na there you go see the freshest IRU.”
Beyond Nigeria, “IRU” (or its variants) is used in Benin Republic, Ghana, Togo, and Cameroon. It’s part of the shared culinary tradition of the region, symbolizing the interconnectedness of West African food cultures. Yoruba diaspora communities abroad also take “IRU” with them, often freezing or drying it to preserve the flavor for use in overseas kitchens.
This regional spread means “IRU” is more than a local ingredient; it’s a cross-cultural culinary treasure that transcends national borders while retaining its Yoruba identity.
How do you use “IRU” in your cooking? Drop your Pidgin examples below. For example: ‘Na IRU dey make my efo riro sweet well.