Description
Liquid Potash (known as Ngo or Ngu in Igbo, and Akanwu water in other parts of Nigeria) is a powerful alkaline solution used in West African cooking to change the texture and color of food.
It is the key to creating the thick, yellow “emulsion” sauce for dishes like Abacha (African Salad) and Nkwobi.
🥣 How to Make Your Own (The “Ngu” Water)
If you have a block of dry potash (Akanwu) from the store, here is how you turn it into liquid potash:
- Break a small piece of the potash into a cup.
- Add a small amount of warm water (about 4–5 tablespoons).
- Stir until the potash dissolves.
- Crucial Step: Let it sit for 5 minutes. Any sand or impurities will settle at the bottom.
- The Liquid: Slowly pour out the clear/cloudy liquid into your cooking pot, leaving the sandy sediment behind.
Reviews
There are no reviews yet.