Akaun is added to soups, legumes, meat and sauces usually for three reasons: to increase Viscosity in soups like Okra and Ewedu (jute) , to faster tenderize tough cuts of meat and legumes and or to colloid oil and water.
Potash: البوتاس
How to use:
Add to you beans, cow leg and cow tail to shorten cooking time. Also add to water and oil (make a colloidal mix) while preparing local dishes such as abacha, ugba and nkwobi
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