The asanka is an earthenware dish unique to the West African country of Ghana. It has many uses but its main use is to grind and crush cooking ingredients in a similar way you would use a pestle and mortar. The utensil is fabricated using natural ingredients and processes, therefore it is essential that you know how to care for your asanka to ensure it remains hygienic and durable. In this article, I will cover what could happen to your prized traditional utensil if you do not care for it properly.


I will also advise on the after use cleaning requirements as well as providing 2 methods you can use to sterilize it occasionally.

Why Does Your Asanka Need Special Care?

As with most speciality tools, there is a requirement for how to care for the asanka properly in order to ensure its longevity. I pulled my asanka out of the kitchen cupboard a couple of weeks ago. To my amazement, it was covered in green, powdery mould (gasp!) I only use it occasionally and this made me wonder whether I had not cleaned it properly the last time I had used it. I called my mother straight away. The information she gave me reassured me in my domestic ways and she advised that this was a common occurrence because it is made out of natural products.

Nature of the Material in the Asanka

The asanka is made out of clay and falls into the category of earthenware pots. The surface of the inside of the asanka is ridged, which aids in the grinding process. It is also porous, which means that it absorbs water and other liquids which come into contact with it.

If you look closely to your asanka the next time you wash it in warm water, you may find a bit of bubbling on the surface as the water displaces air in the porous surface.

Cleaning Your Asanka

To clean your asanka, remove all food debris then simply submerge it in warm soapy water as you would other dishes. Rinse it well then allow it to dry completely in a well ventilated area. Cleaning it in this way every time you use it is perfectly acceptable.

Sterilising Your Asanka

As your asanka is made with a natural product, you will need to sterilise it occasionally depending on how often you use it. I rarely use mine, therefore once a year has been fine. Sterilise your asanka after washing it by placing it in a hot oven for 15 to 20 minutes, in which it should dry out completely. I usually turn my oven up to 160 degrees Celsius (320 degrees Fahrenheit), place my asanka in for 10 minutes, and then switch off the oven. I allow the asanka to cool down in the oven. Once cooled, I place it into the cupboard. An alternative and even shorter method is to heat it up for 5 minutes on your stove top on a moderate heat. The important thing is that the asanka dries out completely. Once  the asanka has cooled down, store in its usual place.

Conclusion

And there we have it! You have just learned the essentials in caring for your asanka at home. Did you find this article useful? If so, why not share it with someone it could help.