The Story
Before there was fusion, there was family.
Centuries ago, Yoruba foodways crossed the Atlantic and took root across the Caribbean. The same hands, the same fire, an ocean apart.
The Name
Irú is the fermented locust bean at the base of Yoruba cooking. The flavor beneath everything we serve.
One Pot, Two Names
Jollof on one shore, rice and peas on the other. Smoke, tomato, patience: the argument is old and the pot is the same.
The Kitchen
Scotch bonnet and yaji, browning and palm oil. Every dish is built from what both shores already share.
Zobo, Sorrel
Hibiscus, ginger, clove. Lagos calls it zobo, Kingston calls it sorrel, and the glass never noticed the difference.
One Table
We set one long table and let the two menus meet on it. Nobody eats a footnote here.
