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Natural food additive used in African cuisine
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Helps soften tough meats, beans, and vegetables
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Acts as a thickener in soups like Ogbono and Okra
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Enhances texture and color in local dishes like Abacha, Nkwobi, and Ugu soup
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Derived from natural mineral deposits or plant ash
Akanumu Edible Potash 7oz
$7.00
Description
Potash, locally known as Akanwu, Kaun, or Kanwa, is a traditional alkaline salt commonly used in West African cooking. Made from either plant ash or naturally occurring mineral rocks, it serves multiple culinary purposes.
In soups like Ogbono, Okra, and Ewedu, potash boosts mucilage, helping the soup draw (stretch) and thicken. It’s also widely used to soften foods like cow skin (kpomo), beans, or snail, and plays an essential role in preparing dishes like Nkwobi, Isi Ewu, and Abacha by improving texture and emulsification.
Though used in small amounts, potash is highly effective and should be used sparingly.
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