Whole Iru / Dawadawa / Sumbala / Ugba – 200g – Fermented Locust Beans from Bigi Mama

Discover Iru (also known as Dawadawa, Ugba, or Sumbala), the powerful and essential flavor enhancer of West African cuisine! These whole, fermented seeds of the African carob tree from Bigi Mama are the secret ingredient for a deep, complex, and authentic umami flavor in countless traditional soups and stews.

• Authentic Flavor: The traditional seasoning for authentic Nigerian, Ghanaian, and West African dishes such as okra soup or efo riro.
• Deep Umami: Adds an intense, savory, and complex flavor to soups and stews that is unlike any other.
• 100% Natural & Fermented: Made from the fermented seeds of the African carob tree – a purely natural product with no artificial additives.
• Whole beans: The "Whole" shape preserves the full, intense flavor and traditional texture for an authentic cooking experience.
• Essential ingredient: Indispensable for classics such as okra soup, egusi soup, ayamase/ofada stew and various leafy vegetable stews.

The Umami Bomb of West Africa: Iru/Dawadawa

Iru, Dawadawa, or Sumbala—many names for an ingredient that is absolutely irreplaceable in West African cuisine. Similar to miso in Japan or truffles in Italy, this fermented condiment delivers an incredible depth of flavor known as the "fifth taste," or umami.

Made from the seeds of the African locust bean tree, which are boiled, fermented, and dried, Iru is the centerpiece of many traditional dishes. Bigi Mama delivers this specialty in whole bean form, ensuring the intense flavor is preserved as best as possible.

An important note about the aroma: Iru/Dawadawa is famous for its very strong, pungent aroma when raw. Don't let that put you off! This smell is a sign of successful fermentation and, when cooked, transforms into a deep, rich, and delicious umami flavor that defines the dish's distinctive character.

Application tips:

• Preparation: The beans can be briefly rinsed under water before use. They are usually used whole or lightly crushed with your fingers.
• Directions: Add a small amount of Iru (according to taste) early in the cooking process, often right after frying onions in oil. This allows the flavor to fully develop and infuse into the sauce or soup.
• Popular Dishes: Must try Okra Soup, Egusi Soup, Leafy Vegetable Stews (Efo Riro), Ayamase Stew (Ofada Sauce) and Banga Soup.

Name of the food: Whole, fermented seeds of the African carob tree (Iru / Dawadawa).

Ingredients: Fermented seeds of the African carob tree (100%).

Allergen information: May contain traces of peanuts , nuts , soy and sesame .

Net weight: 200 g

Best before date (BBD): See print on the packaging.

Storage conditions: After opening, store tightly closed in a cool, dry place to preserve the flavor. For longer shelf life, the product can also be frozen.

Name and address of the food business operator (distributor): Bigi-mama, Sulky 21, 3897 AJ, Zeewolde, Netherlands, info@bigimama.com

Country of origin: Ghana