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Irú (Yoruba) or Dawadawa (Hausa) or Eware (Edo) or Sumbala (Bambara) or Narghi (Fula) is a type of fermented and processed locust beans (Parkia biglobosa) used as a condiment in cooking.[1] It is similar to ogiri and douchi. It is popular throughout West African cuisine. It is used in cooking traditional soups like egusi soup, okro soup (ILA), Ewedu soup, and ogbono 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 Wooro is used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew, Obe ata, Ila Asepo, etc.[citation needed]
- Irú pẹ̀tẹ̀ is used in making ewedu and egusi soup.
During fermentation, the reducing sugar content increases, and the total free amino acid content 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:
- Manding languages: sunbala, sumbala, sungala, sumara Sumbala (or in French transcription soumbala) is a loan from Manding.
- Hausa: dawadawa, daddawa
- Pulaar/Pular: ojji
- Yoruba: iru
- Serer, Saafi, Wolof: netetou
- Krio: kainda
- Susu: Kenda
- Zarma: doso mari
- Dagbanli: Kpalgu
- Mooré: Colgo
- Konkomba language: tijun, tijon
See also
editReferences
edit- ^ "Dawadawa: The Magical Food Ingredient". LivingTheAncestralWay. Retrieved 2024-10-23.
- ^ 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. PMC 9914143. PMID 36765972.
- ^ 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. S2CID 24595120.
