The fabrication process involves boiling, cleaning and then packing away to ferment. This fermentation process gives it a pungent smell. Salt can be added to the finished product to facilitate storage life.
This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality.
Yorubas make two types of Irú:
Irú Wooro is used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew,Obe ata, Ila Asepo, etc.[4]
Duringfermentation, the reducingsugar content increases, and the total freeamino acid content initially decreases; in the end, however, there is a large increase in free amino acid content.[6]
