Iru (Dawadawa)

Iru, also known as dawadawa depending on the region, originates from the Sudano-Sahelian savannas where the African locust bean tree (Parkia biglobosa) has grown wild for centuries. Rural communities learned to transform the seeds of this tree, otherwise difficult to digest, into a fermented condiment rich in flavor through skills passed down almost exclusively by women, guardians of this practice for generations. This fermentation process, similar in principle to other African and Asian fermented condiments, made it possible to preserve a seasonal resource for long periods and integrate it into daily food. Long produced within domestic or village settings, iru occupies a discreet but essential place in the culinary memory of many West African peoples, notably Yoruba, Hausa, and Dogon.

• 2 kg fresh locust bean seeds (pods of Parkia biglobosa)
• Water in sufficient quantity for cooking
• Wood ash or traditional potash (optional, depending on regional practices)
• Banana leaves or jute sacks for fermentation wrapping
• Salt (added at the end of fermentation, according to local practices)

1. Extract the seeds from the locust bean pods, then wash them thoroughly to remove the surrounding pulp.
2. Boil the seeds in a large quantity of water for several hours until the outer coating softens.
3. Remove the outer skin of the seeds by rubbing, often using ash or fine sand, then rinse thoroughly.
4. Boil the peeled seeds a second time until they reach a tender texture.
5. Drain the still-warm seeds and wrap them in banana leaves or jute cloth, then allow them to ferment in a sheltered warm place for two to four days.
6. Monitor for the appearance of a strong odor and a stringy texture, characteristic signs of completed fermentation.
7. Crush the fermented seeds into a smooth paste, sometimes shaped into small balls or patties.
8. Allow to dry slightly in the open air or sun before storing the preparation for extended use.

Iru is distinguished by a powerful, almost ammonia-like aroma that may surprise at first but which fades during cooking to reveal a deep, umami flavor. Its texture is pasty, sometimes stringy, reminiscent of other fermented condiments made from seeds or soybeans. Once incorporated into simmered dishes, it provides an earthy, slightly fermented note that enhances without overpowering other ingredients.