Let’s learn about a star ingredient used to prepare some of the best West African cuisines.

Locust beans (Parkia biglobosa), commonly called ‘Iru’ by Yorubas in Nigeria, is a star seasoning used in African cuisine. These seeds are obtained from the pods of the African locust tree called Parkia biglobosa. The fermented seeds are air-dried and it has quite a pungent smell. Some cuisines make use of fermented locust beans in powder form. It all comes down to your preference.

Locust beans have been adopted in the West African cuisine space to add flavor to stews and sauces. Although, many use locust beans in rice and native salads which is still great because it enhances the taste of the meal.

The health benefits of fermented locust beans are mind-blowing, no wonder why Africans are glued to it. Locust beans contain calcium, potassium, iron, phosphorus, manganese, copper, and B vitamins like thiamine. It is popularly known for its potent antioxidant properties and extracts of it have been found to reduce insulin resistance, thus lowering blood sugar levels.