How to make the original Jamaican Asham

I'm reflecting on Asham, as I prepare my lesson plans, write reflections and create content to fill my portfolio while teaching at Spanish Town High School.

Break time at school was not complete when I was younger if you didn't eat Asham and it was a treat when going home. Growing up as a child, I always assumed that Asham was actually a plant that grew on a tree.

 

Recently, however, I've discovered that Asham, an African Twi word that means “parched, ground corn” is really an amalgam of ground corn and sugar.

More reason for you to run out to buy some branded sugar, especially as Seprod and GraceKennedy are getting into the branded sugar game as which will have to be regulated my blog article entitled “Why Seprod and GraceKennedy are expanding into the Branded Sugar Market in Jamaica”.

So how do you make Asham?

How to make the original Jamaican Asham - As Jamaican as salted peanuts, gizzada, peanut cake and grater cake

The ingredients are all quite easy to get, albeit you might have some difficulty getting corn downtown:

1.      2 cups dry corn kernels 

2.      1 deep thick- bottomed pot

3.      Brown sugar 

4.      Mortar and pestle

To make the original Jamaican Asham will require some elbow-grease using the following method:

1.      Place the pot over medium heat

2.      Add the kernels to the hot pot

3.      Stir the kernels occasionally using a large spoon

4.      Remove from heat when the kernels change colour to dark-brown

5.      Place the parched corn kernels in a mortar

6.      Pound with the pestle until it has a consistency similar to sand

7.      Sift into a dry bowl

8.      Stir in the sugar

9.      Store in air-tight plastic container

A bit of advice when storing Asham is that you should keep in an airtight container.

Then place some silica gel packs in a plastic bag with small holes punched in it to help remove moisture from the airtight container as explained in my blog article entitled “Preserving Food at MICO - How to make Vegetables, Eggs and Shordy Bread last forever”. 

Eating it is fairly easy; place it in the palm of your hand and lick it. Not only is Asham a great treat for students, but it's also an interesting and nutritious snack that deserves to be mass produced in Jamaica, like salted peanuts, gizzada, peanut cake and grater cake.