Beans, lentils & pulses · Bean pastes & ferments

Fermented locust beans

Fermented seeds of the African locust bean tree (iru, dawadawa); a pungent umami seasoning for West African soups.

Also called: iru, dawadawa, soumbala, sumbala, netetou, afitin

Around the world: ìrú (yo) · daddawa (ha) · soumbala (fr) · nététou (wo)

Photo: Aimeabibis, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Fermented locust beans are the seeds of the African locust bean tree (Parkia biglobosa), boiled, dehulled and fermented into soft, dark, strong-smelling lumps or pressed cakes. Yoruba iru comes as moist whole beans (iru woro) or mashed (iru pete); Hausa dawadawa and Senegalese netetou are often dried in balls. Some versions are made from soybeans.

Parkia biglobosa

How it’s used

Stirred into Nigerian egusi, efo riro and ewedu soups
Flavouring for Ghanaian and Burkinabe stews
Used in Senegalese thieboudienne and sauces
Mashed with palm oil and pepper sauces

Characteristics

Taste: Deeply savoury, salty and funky.
Aroma: Very pungent and ammonia-like, mellowing as it cooks.
Texture: Soft and slightly sticky.
Sold as: fermented, dried
Cooking uses: Mainly a seasoning, Commonly cooked
Common in: Nigerian, Ghanaian, Senegalese, West African, Burkinabè, Malian, Beninese

Storage

Refrigerated. Moist iru keeps in a sealed jar in the fridge or freezer; dried balls keep in an airtight container in a cool, dry place.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 211 kcal
Protein: 19.4 g
Carbohydrate: 12.68 g
Fat: 11 g
Fibre: 5.4 g
Sugars: 4.89 g

USDA FoodData Central: Natto (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Fermented black beans (douchi) — Different flavour but similar savoury depth; use less, they are saltier.
Miso — A spoonful adds savoury depth; milder and lacks the funk.