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Soy and legumes from Nigeria
Iru is the Yoruba fermented locust-bean condiment. The seeds are boiled for many hours, dehulled, boiled again and left covered to ferment (48 h for Benin iru), while Bacillus bacteria soften them and give a strong, pungent smell. Yoruba cooks use two forms, iru woro and iru pete, in different soups.
| African locust bean seeds (Parkia biglobosa) | Dried and cleaned[zannou2018] |
| Fine sand or ash | Added to help dehulling in Benin[zannou2018] |
| Iku-iru | Ground dried roselle (Hibiscus sabdariffa) seed with pepper, added near the end of the second boil in Benin iru[zannou2018][azokpota2006] |
| Salt (optional) | Can be added to the finished product to help it keep[wp-iru] |
| Starter | spontaneous; in Benin the iku-iru additive raises the starting Bacillus counts |
Total time across the recorded steps: 2.3 days – 2.8 days
What changes: The hard locust-bean seeds boil for many hours until the coats soften
Output: cooked seeds, cooled and washed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Iru is the Yoruba fermented locust-bean condiment. The seeds are boiled for many hours, dehulled, boiled again and left covered to ferment (48 h for Benin iru), while Bacillus bacteria soften them and give a strong, pungent smell. Yoruba cooks use two forms, iru woro and iru pete, in different soups. Made in 5 steps over 2.3 days – 2.8 days. The longest step, ferment covered, takes 2 days (Azokpota P 2006) and runs at at least 40 °C (Thorsen L 2011). Bacillus spp. does most of the fermenting.
| Main step | 2 daysReported[azokpota2006][zannou2018] | Ferment covered |
|---|---|---|
| Temperature | at least 40 °CMeasured[thorsen2011] | Ferment covered |
Iru ferments for 48 h with the iku-iru additive, twice as long as Benin's additive-free afitin, so the cotyledons end much softer. Woro and pete are the two Yoruba forms of the same condiment.
Benin iru can carry Bacillus cereus. Among 19 isolates from Beninese afitin, iru and sonru, seven made the emetic toxin cereulide; one of the seven came from iru. In lab trials on inoculated cooked beans at 30 °C cereulide reached 70–99 μg/g by 48 h, but little was made at 40 °C, which is close to real fermentation heat, so a batch that stays near room temperature is the worrying case. FDA says this toxin survives 121 °C for 30 minutes, so cooking the iru into soup will not remove it. The authors found no reports of illness from iru in Benin but say the organism could be a health hazard.
Hazards the sources name: Bacillus cereus sensu stricto, including cereulide (emetic toxin) producers, in Beninese afitin, iru and sonru.
Every number is labelled with how it is known. How this atlas is made
