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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Iru is a West African fermented locust bean condiment produced by raising the pH with ash to promote lactic acid bacteria and liberate phenolic compounds.
Origin: Yoruba, Igbo, Hausa peoples (Traditional/Pre‑industrial) — West Africa
See full technique reference →The addition of potassium carbonate and other alkali salts elevates the pH to 9–10, which suppresses spoilage microbes and encourages lactic acid bacteria and Bacillus spp. The alkaline environment hydrolyzes tannins and protein cross‑links, releasing phenolic acids and amino acids that contribute to the bitter‑savory flavor and umami intensity.
Primary Reaction
Alkaline hydrolysis of tannins and protein cross‑links, promoting lactic acid bacteria growth
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