CAIRO: The traditional clay water container ‘olla’ is reemerging as the answer to mounting complaints about the purity of tap water, the efficiency of water plants – that is if they do exist – and the costly purchases of bottled water or installing home water filters.
It is widely believed that the pot, which was used by previous generations, purifies the water it contains, although scientists contest this long-held belief. “For me the olla is indispensable, said Madiha Attia, an Alexandria resident. She doesn’t attribute her attachment to the use of the pot to her rural origins
“It isn’t a question of sticking to a rural tradition as much as it is a health matter, she said. Attia keeps two pots on a tray in the shade near the window.
“The pot is the best purifier of water and when you place it in the shade, especially during summertime, it cools the water down to a level where it won’t be as harmful as when kept for a long time in the fridge, she added.
With reservations, Dr Afaf Ezzat, professor of biochemistry and nutritionist at the National Research Center, said the health benefits of clay pots shouldn’t be ignored.
“Even though it s old-fashioned, its temperature is ideal for drinking water.
Frozen water that is later cooled down in the fridge could be a real health hazard, said Ezzat.
In El Ollali – a district close to Bolak which was once famous for its numerous water pot outlets – only two shops remain, selling pots and other cooking utensils made of clay.
“You will be surprised at the big demand for the ollas, said Amr Hamed, a shop assistant at one clay water pot outlet in El Ollali. He said that the shipments of Qenawy ollas (the ones made in Qena) run out as soon as they arrive.
“So many look upon it as the villager s or the poor man’s fridge; others think it is one of the features of a bygone time, but in spite of the fact that many have fridges at home they can never do without it, added HamedHamed explained that the highest quality of clay water pots is made in Qena followed by another type that’s made in Menufiya. The industry has flourished over the years in those two governorates that continue to cater to the needs of those who still use water pots.
Haj Noah Saeed, a clay pot dealer in Dar El Salam, Cairo, said: “To test an olla, first you have to blow into the pot placing your hand at the bottom to feel the air. He said the tiny holes in the pot are used to leak water.
“When you fill it with water and leave it on the tray you have to return after some time to make sure it is leaking, he added.
“You can’t wash it with soap because the taste of soap or any other detergent is bound to stay in the pot. Just fill it with water and soak it for two or three hours, advised Saeed.
Hamed also draws attention to the health benefits of using clay cooking utensils alongside the pots.
The fact the olla has been used for centuries as the only home drinking container should not necessarily guarantee that it is a perfect treatment for polluted water, stressed Salma Mohamed Naga, head of the ceramics department at the National Research Center.
“It’s been used for a long time without any problem because the water itself was definitely less polluted, said Naga.
“We practically drink the water within the container rather than the small filtered amounts that leak at the bottom. On the contrary the container as it stands is an ideal breeding spot for bacteria and fungi, warned the ceramic expert.
But Ezzat advised that the users should make a point of not sharing the pot, cleaning it regularly so it doesn’t breed bacteria and supplying it with filtered water.
“These instructions should be also directed to the users of the ‘zir’ (a big clay container used to provide water for passers by in popular districts), Ezzat said.
Both experts lauded cooking in clay pots provided they are free of the glaze layer that mainly consists of poisonous lead.
