Ingredients
Corn
- 300 gdried whole corn kernels, or popping corn
Sweetening
- 150 gbrown sugar, or to taste
Sometimes
- a pinch of salt
- a little grated nutmeg
- a pinch of ground cinnamon
To serve
- dry, by the spoonful
- with a glass of water close at hand
Directions
- Use dried whole corn kernels, and ordinary popping corn works perfectly well. Fresh or tinned sweetcorn is not a substitute, since the whole method depends on the corn being dry.
- Heat a heavy dry pan over a medium heat and add the corn in a single layer. Stir it constantly and keep it moving. It takes fifteen to twenty-five minutes and it needs continuous attention.
- Take it off when it is a deep even brown and smells nutty rather than sharp. Do not let it blacken, since burnt corn is acrid and bitter and it ruins the whole batch. Let it cool completely before grinding. Grinding warm corn releases oils and gives a pasty rather than powdery result.
- Grind the cooled corn as finely as you possibly can. Traditionally this is done in a mortar, pounded and then sifted repeatedly. Grind it to a genuinely fine powder, since any coarse grit is unpleasant in something eaten dry.
- Repeat until everything has passed, which gives the characteristic silky powder. Mix in brown sugar to taste, which is usually a generous amount.
- Brown sugar is traditional and gives a molasses note that suits the toasted corn. Grind the sugar with the corn if it is coarse, so it distributes evenly. Add a pinch of salt, which sharpens the sweetness considerably.
- Keep it subtle, since the point is the flavour of the toasted corn. It should taste strongly of toasted corn first and sweet second. Keep it in an airtight jar, where it lasts for months since it is entirely dry.
Technique
- The name comes from Twi and the food came from West Africa.
- It is extremely dry and famously makes people cough if eaten too fast.
- Parching the corn deeply is what gives the flavour.
Substitutions
- Popping corn, which works perfectly well.
- White sugar with a little molasses in place of brown.
Variations
- Stirred into water or milk as a drink.
- Spiced with nutmeg and cinnamon.
- Made with less sugar, as a savoury version.
History
A Jamaican country snack of Akan origin, its name from Twi; corn is roasted, pounded and sweetened.
Frequently asked questions
What is Asham?
Asham is a snack from Jamaica: parched corn ground fine with sugar, eaten dry by the spoonful. A Jamaican country snack of Akan origin, its name from Twi; corn is roasted, pounded and sweetened.
How long does Asham take to make?
Asham takes 20 min of preparation and 30 min of cooking. The recipe makes about 400 g. It is rated easy to make.
What can I substitute in Asham?
Yes, within limits. Popping corn, which works perfectly well. White sugar with a little molasses in place of brown.
What is the most important thing to get right in Asham?
Use dried whole corn kernels, and ordinary popping corn works perfectly well. Fresh or tinned sweetcorn is not a substitute, since the whole method depends on the corn being dry.
