Akanwu (Potash/Kaun/Kanwa) is a traditional alkaline salt widely used in West African cooking, especially in Nigerian cuisine. It's commonly added to soups, beans, and vegetables to soften ingredients faster, reduce cooking time, and enhance texture.
 
In small amounts, Akanwu helps give certain dishes a smoother consistency and improves tenderness in foods like okra soup, egusi, vegetables, and beans. It's also traditionally used in making foods like ugba (oil bean) and some local snacks.
 
How to Use:
Dissolve a small pinch in water and add sparingly during cooking. A little goes a long way.
 
NOTE: Use in moderation to avoid altering flavor or texture.