Akanwu Powder (Kaun / Kanwa) – Ground Edible Potash, 6oz Jar

Akanwu, Ground

Edible potash, already milled into powder. Akanwu in Igbo, kaun in Yoruba, kanwa in Hausa. Same mineral as the rock form, in a jar, ready to measure.

Powder or whole

The powder is faster and easier to measure, which matters if you cook with it often. The whole rock keeps longer and lets you judge by eye. Cooks who use akanwu weekly tend to keep the powder. Everyone else buys the rock and forgets about it.

What it actually does

• Emulsifies palm oil. Turns it thick and bright yellow for abacha, nkwobi and isi ewu. Nothing else does this.
• Softens hard foods. Ukwa, hard beans and tough meat cook far sooner.
• Improves draw. More slip in ogbono and okra.
• Keeps greens green. A pinch holds the colour in ewedu.

How to use it

1. Start with a quarter teaspoon for a medium pot. The powder is more concentrated than a lump of rock, so it is easy to overshoot.
2. Dissolve in a little water, let it settle, and use the clear liquid.
3. For abacha or nkwobi, whisk that liquid into palm oil until it thickens and turns yellow.

Important

Use sparingly. Too much akanwu makes food taste soapy and bitter. It is a cooking aid, not a seasoning, and not something to consume on its own.

Product details

• Also known as: akanwu, kaun, kanwa, edible potash, ground potash
• Form: Powder
• Size: 6oz jar
• Storage: Airtight and dry. Potash draws moisture from the air and will cake.

Shipped from Nexxtmart to anywhere in the United States.

A traditional cooking ingredient, for use in small quantities in food preparation. Not intended for consumption on its own.