Dawadawa

Irú or sumbala (known by many other names) is a fermented seasoning that has long been used by various tribes in Western Africa, especially those populating the territories of Nigeria, Burkina Faso, Niger and Ghana. It is prepared by fermenting and processing locust beans (Parkia biglobosa), and may come in both fresh and dried version, either whole or mashed.

The seasoning’s signature pungent aromas, often described as reminiscent of bad body odor and smelly feet, come from the tannins that develop during the fermentation process. Despite its incredibly strong smell, the seasoning is still extensively used to flavor a great variety of traditional stews and soups such as okro soup, efo riro stew, ewedu soup, egusi soup, gbegiri soup, and ogbono soup, bebenda, among others.