Best African – "Kaun" Potash (Kanwa or Akanwu) - Great Source of Potassium & Helpful Cooking Agent to Shorten Cook Times (Limestone)
Use potash as a natural tenderizer for beans to save time and therefore, speed up the cooking process. Discover your own additional uses as you get more familiar with this unique natural ingredient. Great source of potassium.
West Africans know this product by many names: Kaun, Kaawe, or Kanwu (potash itself). It refers to the potassium carbonate or carbonate of potash, essentially, an alkaline rock salt (sodium carbonate) once it is dry or hydrated in nature.
Potash has a surprisingly large variety of uses, both medicinal and for the household: from toothache and cough relief to constipation relief and fungicidal properties. It's also known to be useful as a health and beauty aid.
But potash is edible, too.
In the kitchen, it's typically used in the cooking process to tenderize beans (pulses, like cowpea beans and black Mexican beans. It is also useful in the preparation of local dishes and stews that include okra where it helps increase the viscosity and adds to the color and texture of greens. Also helpful in blending oil and water for cooking certain traditional dishes. Slightly salty, mildly ashy taste yet Potassium-rich.