If you have never eaten any food or probably stew spiced with locust beans before, you are definitely missing a big time. Locust beans is a notable condiment used majorly among the Yoruba.
It is commonly known in Yoruba as iru, or irugba, in Hausa as dawadawa, Nune in Tiv, and in lbo as daddawa with the botanical name Parkia biglobosa.
Iru is being added to a lot of delicacies such as Efo, Egusi, Fried egg, beans, stew,jollof rice, etc
Locust beans have a distasteful smell which makes people cringe at the thought of eating it. Nevertheless, the smell can be reduced when fermented.
According to research, the locust bean helps to promote good sight and reduces the odds of hypertension and diseases like stroke and diabetes.
Long before, whenever mummy send me to buy iru, I would have eaten half of it before I get home. That might seems irritating to some people. I so much love eating it because I was having pains in my eyes and was aware that iru promote good sight.
A lot of people still eat iru raw. It’s not bad but make sure you brush your teeth after eating it. If not, it might leave your mouth smelling.
It also contains tannins, astringent substances found in many plants which are often recommended for treatment of diarrhea.
The African locust bean tree has also been found to possess wonders.For instance, the pulverised bark of the tree is employed in wound healing.
If you are an enemy of iru, you need to start embracing its friendship now. It’s the best natural condiment you can ever think of. It’s very nutritious and free from negative effects.
Our love for locust beans in my family is not small at all. I have once eaten soup without salt nor maggi but only locust beans. It gives the soup a lovely aroma and delicious taste.
Next time you are preparing that vegetable soup, melon soup, stew, Nigeria jollof, Fried egg, etc : don’t forget to add locust beans.