• Stephen Gollan

Iru Bean Stew

Iru beans, otherwise known as Locust Beans are commonly found in west African countries, primarily Nigeria. This unique bean has a somewhat pungent aroma but offers a delicious savory flavor. This traditional stew combines the "umami" of the Iru beans along with


  • 7 Assorted large Bell Peppers (minced)

  • 3 Scotch Bonnet Peppers

  • 4 large Red Onions (2 minced / 2 sliced)

  • 2 Lbs braised beef (or goat if you want it traditional) braise with 1 red onion, 1 scotch bonnet pepper & 2 tsp beef stock

  • 80 Grams cleaned smoked dried fish

  • 20 Grams smoked dried shrimp

  • ½ Cup palm oil

  • 2 cubes of beef bouillon

  • 1 Tbsp Iru

  • Salt (to taste)


  1. Boil the minced bell peppers & onions on medium high heat till it reduces to a paste

  2. In a different pot over medium heat sauté the sliced red onions in palm oil until the onions are slightly brown.

  3. Next add the dried fish & dried shrimp, continue to cook for another 10 mins.

  4. Add in the reduced pepper paste & halved Scotch Bonnet Peppers (deseed the peppers for lower heat), turn the heat down to low-medium & continue cooking for 10 mins. Add in the braised meat & the braising liquid, keep cooking for 15 mins

  5. Next add the Iru & beef bouillon, stir, keep cooking until the stew separates from the oil (about 10 mins).

  6. Serve with rice.

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