Jamaican Cookery

A bowl with Jamaican corn Asham on a table

What is Asham?

Asham was once a beloved snack in Jamaica, especially during the 1980s and earlier. Made from simple ingredients—parched corn and brown sugar—it was affordable, tasty, and filling. But today, it's nearly forgotten by the younger generation.

What made Asham special wasn’t just the ingredients—it was the process and the cultural connection it carried. It was known as the “poor man’s dessert,” yet it held a rich legacy passed down through generations. Try Jamaican stinking toe

How Asham Was Made

Step 1 – Parched Corn Over Wood Fire

Dried corn grains were removed from the cob and placed into a large pot set over a wood fire. The wood fire wasn’t just for heat—it gave the corn a smoky flavor that made Asham truly unique.

Step 2 – Pounding the Corn

Once the corn was parched golden brown, it was transferred into a heavy iron mortar. Using a pestle, the grains were pounded until they became fine and powdery.

Step 3 – Sieving the Powder

The corn was sieved two or three times to remove any coarse bits. What remained was a smooth, fine cornmeal-like powder.

Step 4 – Mixing with Sugar

Brown sugar was added and mixed thoroughly. This sweetened the parched corn and gave Asham its signature taste.

How Asham Was Eaten

Traditionally, Asham was poured into the middle of one’s palm and licked slowly. It wasn’t served in bowls or on plates—just a small handful was enough. The rest was stored in brown paper bags for later.

Asham's African Roots

Asham is believed to have originated from West Africa. Similar snacks made with ground grains were common among African communities. Enslaved Africans brought the knowledge and tradition with them to the Caribbean, where it became part of Jamaican food culture.

For many enslaved people, Asham was not just a treat—it was a survival food, a connection to home, and a symbol of creativity in the face of hardship.

Why Asham Faded Away

Today, most young Jamaicans have never heard of Asham—unless they’re actively researching old-time Jamaican foods. Modern snacks in Jamaica tend to have Caribbean-wide influence or come from global brands. Traditional snacks like Asham, grater cake, and gizzada are becoming rarer in daily life.

Printable Asham Recipe (Traditional Style)

Ingredients:
- 2 cups dried corn (on or off the cob)
- 1/2 cup brown sugar (adjust to taste)

Instructions:

1. Remove dried corn from the cob (if needed).
2. Place corn in a heavy pot over wood fire or dry roast in a pan on the stovetop until golden and parched.
3. Transfer to a large mortar and pound with a pestle until fine and powdery.
4. Sift the powder 2–3 times to remove any coarse grains.
5. Mix in the brown sugar and stir until well blended.
6. Serve by pouring a small amount into the palm and licking it. Store the rest in a brown paper bag or airtight jar.

Final Thoughts

Asham may be considered a "poor man's dessert," but it is rich in culture, memory, and resilience. As we explore and document Jamaica’s food history, snacks like Asham deserve to be remembered—not just for what they were, but for what they represent.