Akanwu (Kaun / Edible Potash) – for Abacha, Ukwa & Beans

Akanwu

Edible potash in whole rock form. Akanwu in Igbo, kaun in Yoruba, kanwa in Hausa. Every Nigerian kitchen has a piece of it somewhere, usually wrapped in paper at the back of a cupboard, and most people have never been told what it actually does.

It is an alkaline mineral salt. That is the whole secret. It changes the chemistry of what you are cooking.

What it actually does

• Emulsifies palm oil. This is why abacha and nkwobi turn thick and bright yellow instead of staying oily and separated. Nothing else does this.
• Softens hard foods. Ukwa, hard beans and tough meat give up far sooner with a pinch of akanwu in the pot.
• Draws out ogbono and okra. More slip, more draw.

How to use it

1. Break off a small piece. A pea-sized lump is enough for most pots.
2. Dissolve it in a little water and let it settle.
3. Strain off the clear liquid and use only that. The grit at the bottom stays behind.
4. For abacha or nkwobi, whisk that liquid into palm oil until it thickens and turns yellow.

Important

Use sparingly. Akanwu is strong and too much gives food a soapy, bitter taste. It is a cooking aid, not a seasoning, and it is not something to eat on its own.

Product details

• Also known as: akanwu, kaun, kanwa, edible potash, keun
• Size: 4oz pack
• Storage: Airtight and dry. It draws moisture from the air.

Shipped from Nexxtmart to anywhere in the United States.

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