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Lye Water information for the African Community Information about how to prevent poisoning with the food additive, lye water – translated into Dinka, Arabic, Sudanese Arabic, Swahili, French and Kirundi. Lye Water (sometimes called “Lime Water”) is used in very small amounts for cooking meat, rice or noodles and vegetables like corn, beans, maize or okra – to soften or add flavour. Lye Water can also be used to make soap. Lye Water is a caustic liquid. It can cause serious corrosive burns to the throat, oesophagus and stomach if swallowed. It is often sold in attractive bottles similar to soft drink containers, although it is in fact a poison. This poses a serious risk to children. Translations |
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