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Iru (food) | Wikipedia audio article

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This is an audio version of the Wikipedia Article: Iru (food) 00:01:28 undefined Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago. Learning by listening is a great way to: - increases imagination and understanding - improves your listening skills - improves your own spoken accent - learn while on the move - reduce eye strain Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone. You can find other Wikipedia audio articles too at: https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ You can upload your own Wikipedia articles through: https://github.com/nodef/wikipedia-tts "The only true wisdom is in knowing you know nothing." - Socrates SUMMARY ======= Irú or Eware (Edo) is a type of fermented and processed locust beans (Parkia biglobosa) used as a condiment in cooking. It is similar to ogiri and douchi. It is very popular among the Yoruba people and Edo people of Nigeria. It is used in cooking traditional soups like egusi soup, okro soup, Ewedu soup and ogbono soup. Among the Manding-speaking people of West Africa irú is known as sumbala.The Yorubas classify iru into two types: Iru Woro which is commonly use in making stew and Iru Pete which is used in making ewedu and egusi soup. It can be found fresh or dried. The fresh variety is usually wrapped in moimoi leaves , which are similar in appearance and texture to banana leaves. It has a very pungent smell. The dried variety is flattened into discs or cakes for sale. Dried iru is weaker in flavor and pungency than fresh (though frying dried iru in cooking oil will restore much of the flavor). The dried variety stores very well in freezers. The most valuable part of the locust beans are high in lipid(29%), protein(35%), and carbohydrate(16%). It is a good source of calcium and fat for rural dwellers. During fermentation, the reducing sugar content increases, and the total free amino acid content initially decreases; in the end, however, there is a large increase in free amino acid content.
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