Iru

is this not the IRU that has one odd smell/

Iru=Yoruba
Ogirri=Igbo
Dawadawa=Hausa.

It is used in several parts of Nigeria o.

i love, love ,love , it

its smells bad, but once it lands inside a pot of ogbono or ewedu or efo riro

its pure heaven

hummmmmm yum!

ogiri and dawadawa are sure not iru.  though they are local seasonings, but surely different in look, texture and taste,

Wash it then add it into the stew or soup, there is no need making it into paste.

A traditional food plant in Africa, this little-known fruit may have the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.


History

Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek kerátiοn (κεράτιον), “fruit of the carob” (from keras [κέρας] "horn"), and Latin siliqua "pod, carob." The term "carat", the unit by which diamond weight is measured, is also derived from the Greek word kerátiοn (κεράτιον), alluding to an ancient practice of people in the Middle East weighing gold and gemstones against the seeds of the carob tree[citation needed]. The system was eventually standardized and one carat was fixed at 0.2 grams.

In late Roman and early Byzantine times the pure gold coin known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat also became a measure of purity for gold. Thus 24 carat gold means 100% pure, 12 carat gold means the alloy contains 50% gold, etc.

Subsistence on carob pods is mentioned in the Talmud: Berakhot reports that Rabbi Haninah subsisted on carob pods. It is probably also mentioned in the New Testament, in which Matthew 3:4 reports that John the Baptist subsisted on "locusts and wild honey"; the Greek word translated "locusts" may refer to carob pods, rather than to grasshoppers.


Traditional uses

Carob was eaten in Ancient Egypt. It was also a common sweetener and was used in the hieroglyph for "sweet" (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan.

Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.

Modern uses

Carob, dried or roasted and have a slightly sweet taste resembling chocolate, in powder or chip form, is used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate. The seeds, also known as locust beans, are used as animal feed. They are also the source of locust bean gum, a thickening agent used in numerous processed foods. In Egypt, carobs are consumed as a snack. Crushed pods are used to make a refreshing drink. Compotes and liqueurs are made from carob in Malta, Portugal, Spain and Sicily. Carob has proven effective in relieving diarrhea in infants.

Carob has also been used as a non-toxic alternative to chocolate in dog treats as the theobromine in chocolate is toxic to most dogs.

http://www.answers.com/topic/carob-tree-1