The short answer
Iru is fermented locust beans, a traditional West African seasoning made from the seeds of the African locust bean tree, which are boiled and fermented until they become soft, dark and intensely savoury. Used above all in Nigerian, and especially Yoruba, cooking, iru gives soups and stews a deep, umami, slightly funky savouriness that seasons and enriches the pot. It is known by several names across the region, including dawadawa in the north and Ghana. A little goes a long way, and it is much loved for the depth it brings. In the UK iru is sold by African food shops, fresh, dried and in jars.
What to remember
- It is known by other names too, including dawadawa in the north and Ghana.
- It is sold by African food shops in the UK, fresh, dried and in jars.
- It is used especially in Nigerian and Yoruba cooking.
- It is a traditional seasoning that gives soups and stews a deep, savoury, umami flavour.
- Iru is fermented locust beans, made from the seeds of the African locust bean tree.
For Nigerians in Britain, and especially the Yoruba, iru is a deep taste of home. It is the fermented locust beans stirred into the efo riro, the savoury depth that says a proper Yoruba soup, the seasoning grandmother reached for without a second thought, the flavour that makes a pot taste right and homely. Adding iru to a soup far from home brings back family kitchens and Sunday pots and the unmistakable savoury aroma of home cooking, the warmth of home in every rich spoonful.
There is real heritage in it too, in a traditional fermented seasoning carried down through generations and shared across West Africa under many names. It reflects a whole culture of deep, savoury, fermented flavour that defines the region's soups, and to cook with iru is to keep that culture alive. Seasoning a soup with iru for family who grew up on it or introducing a curious friend to the depth it gives is a small act of heritage and welcome. That deep, savoury taste of home is the quiet gift of iru.
What is Iru?
Iru is one of West Africa's most treasured traditional seasonings, a fermented food made from the seeds of the African locust bean tree. To make it, the locust bean seeds are boiled, then left to ferment over days, during which they soften, darken and develop a powerful, deeply savoury, umami-rich flavour with a distinctive aroma. The result is not eaten as a main ingredient but used in small amounts as a seasoning, much like a natural stock or umami booster, to give soups and stews a savoury depth that is hard to achieve any other way.
Iru is the Yoruba name, and it is especially central to Yoruba cooking in southwestern Nigeria, though fermented locust beans are loved across Nigeria and West Africa under various names. Its strong, savoury, slightly funky character is exactly what cooks prize, and it is a signature flavour in many classic soups. Iru belongs to the world of Nigerian ingredients we cover in our guide to Nigerian food, a seasoning as important to certain soups as egusi or stockfish.
Iru dawadawa and its names
Part of understanding iru is knowing its many names, because fermented locust beans are used all across West Africa, and each region has its own word. In Yoruba it is 'iru', and it comes in slightly different forms, such as 'iru woro' and 'iru pete'. In northern Nigeria and in Ghana and beyond, the same or a very similar fermented locust bean seasoning is known as dawadawa, and it is a cornerstone of northern and Ghanaian cooking too. Other languages and regions have their own names as well.
Whatever it is called, the idea is the same: locust bean seeds fermented into a dark, soft, intensely savoury seasoning. There are also related fermented seasonings made from other seeds, such as ogiri from melon or other seeds, which share the same role of adding deep, funky umami to the pot. This family of fermented seasonings is one of the defining features of West African cooking, giving its soups their characteristic savoury depth. Knowing Iru and Dawadawa are close relatives helps make sense of recipes from different parts of the region.
How Iru is used in Cooking
In the kitchen, iru is used as a seasoning, added to soups and stews for its deep, savoury flavour rather than eaten in quantity. It is stirred into the pot, often early so its flavour melds into the dish, and just a spoonful can transform a soup, giving it a rounded, umami savouriness. It is a classic addition to many beloved Nigerian soups, including efo riro, ewedu and other vegetable and leafy soups, as well as stews and bean dishes, where its depth is treasured.
Because its flavour and aroma are strong, iru is used with a measured hand, and a little transforms the pot without overwhelming it. Fresh iru, dried iru and jarred iru are all used, with dried and jarred being convenient and long-lasting. It is a natural, traditional way to add savoury depth, and this article is general food information rather than dietary advice. For cooks, the gift of iru is that unmistakable, deeply savoury seasoning that makes a soup taste properly, richly Nigerian, a flavour that is central to many classic dishes.
Where can I Buy iru in UK?
Buying iru in Britain is straightforward through African food shops, which stock it because it is such an important seasoning for the community. It is sold in several forms: fresh iru, which is soft and moist, dried iru, which keeps well and is convenient, and iru in jars, ready to spoon into the pot. Dawadawa may be sold under that name too. Because it is a specialist fermented ingredient, an African food shop is the natural place to find good iru.
If you want that rich savoury depth in your Nigerian soups, an African food shop can point you to iru in the form that suits you and advise on using it. You can find African food stores near you or look up Caribbean food stores near you, where iru is a familiar item. Used in small amounts, a little iru brings a soup to life with a savoury richness that is hard to get any other way, and a jar or pack lasts a long time.
Frequently asked questions
What is iru?
Iru is fermented locust beans, a traditional West African seasoning made from the seeds of the African locust bean tree, which are boiled and fermented until soft, dark, and intensely savoury. Used especially in Nigerian and Yoruba cooking, it gives soups and stews a deep, umami savouriness. It is known by other names too, including "dawadawa", and a little goes a long way.
What are locust beans?
Locust beans are the seeds of the African locust bean tree, which are boiled and then fermented to make iru. The fermentation transforms them into a soft, dark, powerfully savoury seasoning with a distinctive aroma. In this fermented form they are used across West Africa to season soups and stews, and they are known as iru in Yoruba and dawadawa in other regions.
What is the difference between iru and dawadawa?
Iru and dawadawa are essentially the same thing, fermented locust beans, known by different names in different regions. 'Iru' is the Yoruba name, used especially in southwestern Nigeria, while 'dawadawa' is the name used in northern Nigeria, Ghana, and beyond. There can be small differences in form and preparation, but both are the same deeply savoury fermented locust bean seasoning.
What is iru used for?
Iru is used as a seasoning to give soups and stews a deep, savoury, umami flavour, added in small amounts rather than eaten in quantity. It is a classic addition to Nigerian soups such as efo riro and ewedu and to other vegetable soups, stews, and bean dishes. Just a spoonful, stirred into the pot, rounds out and enriches the flavour of the dish.
Where can I buy iru in the UK?
Iru is sold by African food shops in several forms: fresh, which is soft and moist, dried, which keeps well, and in jars, ready to use, and it may also be sold as dawadawa. Because it is a specialist fermented ingredient, an African food shop is the natural place to find good iru, and staff can advise on which form suits your cooking. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.
