Jamaican corn asham recipe

corn asham

Asham comes from the African 'Twi' word for 'parched, ground corn'. I heard it was more popular in years gone-by. Asham is made by shelling dry corn kernels (seeds) from the cob (corn stick)

Ingredients

2 cups dry corn kernels (seeds)

1 deep thick- bottomed pot

Brown sugar to taste

Mortar and pestle

Method

Parch the  corn kernels by placing the pot to be hot over medium heat, then add the kernels to the hot pot. Use a large spoon to stir the kernels occasionally. Remove from heat when the kernels change colour to dark-brown.

Place the parched corn kernels in a mortar using the pestle to pound it until it is similar to sand. Sift into a dry bowl then stir in the sugar. Store in an  air-tight plastic container.

How it is eaten

Use a spoon to scoop some of the asham in the palm of your hand, use the tip of your tongue to lick it.

Previous Post

Jamaican curried conch recipe

Jan 29
Conch makes delicious soup and fritters.
Next Post

Jamaican steamed bammy recipe

Jan 29
Bammy is made from cassava and a little bit of flour is added. This is steamed flavoured bammy.

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)