of bori

Bori is a traditional Nigerian seasoning paste made from dried locust beans (Parkia biglobosa), also known as iru or dawadawa in various West African languages. The legume pods are fermented for several days to weeks, developing a pungent, umami-rich flavor characteristic of fermented legume products. The fermented beans are then ground into a fine, dark paste or powder that serves as a foundational seasoning in Nigerian and broader West African cuisine. The ingredient is known for its distinctive, intensely savory aroma and deep, complex taste that enhances soups, stews, and sauces.

Bori functions as a core umami ingredient in West African cooking, particularly in Nigerian cuisine where it is essential to dishes like egusi soup, pepper soup, and various stews. It is dissolved or crumbled into broths and sauces, where it imparts depth and a savory richness comparable to soy sauce or fish sauce. The paste can be used directly in cooking or dried and powdered for longer shelf life. It pairs well with tomatoes, peppers, onions, and leafy greens, and is often combined with other seasonings like curry powder and hot peppers to build complex flavor profiles in slow-cooked dishes.