Edible potash (also known as "Kaun" or "Akanwu") used in traditional West African cooking to enhance the flavor and texture of various dishes, particularly soups and stews, by adding a subtle alkaline taste and helping to soften tough ingredients.
 
Function: Primarily used as a tenderizer to soften tough meats and legumes, and to thicken certain vegetable-based soups. 
Flavor profile: A mild alkaline taste that adds depth to dishes. 
Common uses: Adding to soups like Ewedu or Okro to enhance their viscosity and texture, or used in preparing dishes like Abacha or Nkwobi.