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Sauces and condiments from South-west Nigeria
iru-type soup seasoning sold by market women. Made in 3 steps over 8 h. The longest step, soak seeds, takes 6 h (Jeff-Agboola Y.A. et al). Bacillus amyloliquefaciens and B. subtilis do most of the fermenting.
| Main step | 6 hSourced[JeffAgboola2013][Okolie2023] | Soak seeds |
|---|---|---|
| Temperature | 100 °CSourced[JeffAgboola2013] | Boil and dehull |
| Acidity | pH 8.5–9Sourced[PMC13025381] | Ferment naturally |
| African yam bean seeds (Sphenostylis stenocarpa) |
| Starter: spontaneous (natural); starter trials with Bacillus amyloliquefaciens and B. subtilis |
Total time across the recorded steps: 8 h
What changes: African yam beans soak overnight
Output: soaked seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Named in Chadare 2010 West African condiment lists. Local name and process recorded by Jeff-Agboola (2007, 2013).
