A form of locally-produced potash, which in addition to adding a distinct flavour to food, has several other uses:
- emulsifying palm oil and water
- shortening the cooking time of dishes such as beans and ukwa;
- increasing the ‘draw’ of mucilaginous soups such as okro; and
- tenderising tough cuts of meat.
To use it, break off a small piece and dissolve it in cold water making sure there are no lumps. Strain it to ensure that there is no grit, reserving the liquid for use.
Some people are sensitive to it, so it is advisable to use it sparingly, if at all.
Kaun (Akaun)