Potash / Akanwu – 100g

Description

Potash is one of the most important traditional ingredients in Nigerian cooking, known by several names across the country: akanwu in Igbo, kaun or kanwa in Hausa, and simply potash in English. This food-grade edible potassium salt has been used for generations to tenderise meat, thicken soups, and add the distinctive alkaline quality that certain Nigerian dishes depend on.

Key features:

• Also known as akanwu, kaun, kanwa, or edible potash
• 100g pack, sourced weekly from Nigeria
• Essential for authentic Nkwobi, Ofe Onugbu, and Isi Ewu
• Tenderises tough cuts of meat rapidly
• Natural, traditional food-grade mineral — no additives

How to use:
Dissolve a small piece in warm water to make potash water. Add to Nkwobi to give the palm oil sauce its creamy, thickened consistency. Use in Ofe Onugbu (bitter leaf soup) to soften the leaves and reduce bitterness. Add when boiling beans or tough meat cuts to dramatically reduce cooking time. A little goes a long way — start with a small amount and adjust to taste.