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Asham (Jamaican parched-corn sweet)
Dried corn parched in an iron pot, ground fine and sweetened with brown sugar
Asham is one of rural Jamaica's oldest treats, a sweet carried over from West African parched-grain foods and still made in country districts of St Elizabeth, Clarendon and St Ann. Children ate it after school from a twist of paper, and it reappears at heritage fairs around Emancipation Day and Independence in early August. Dried corn is parched until toasty and golden, ground to a fine, sandy powder and mixed with dark sugar: nutty, faintly smoky and melting slowly on the tongue. Eat it by the pinch, press it into little balls, or stir a spoonful into warm milk or water as a drink. It is naturally egg-free; the powder needs no binder at all, and for balls a sprinkle of water and the sticky brown sugar hold it together. Chef's tip: eat the loose powder in small pinches and don't breathe in as you eat it; it is famous for making people cough. In the pot, keep the corn moving, as scorching is the common mistake and turns it bitter.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 9 oz dried yellow corn kernelsdried field corn or popping corn
- 3 ½ oz dark brown sugar
- 1 pinch fine salt
- ¼ tsp ground cinnamon (optional)
- 2 tbsp water (optional)only for pressed balls
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Method
0/6 doneStep 1: Heat a heavy cast-iron pot or frying pan over a medium heat for 2 minutes. Add 9 oz dried yellow corn kernels and stir constantly for 12-15 minutes, until the kernels are evenly deep golden, smell toasty and a few have cracked or popped.
15 minStep 2: Tip the corn onto a tray and leave to cool completely, about 10 minutes.
10 minStep 3: Grind the corn in a spice grinder or strong blender, in batches, to a fine powder. Sift it and grind any coarse bits again.
Step 4: Mix the corn powder with 3 ½ oz dark brown sugar, 1 pinch fine salt and ¼ tsp ground cinnamon, rubbing out any lumps of sugar with your fingers.
Step 5: Serve the asham loose in paper cones or small bowls. For balls, sprinkle in 2 tbsp water a teaspoon at a time and press firm 3 cm balls in your palms; they hold once they feel like damp sand.
Step 6: Store loose asham in an airtight jar for up to 2 weeks; eat the balls within 3 days.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 33 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asham (Jamaican parched-corn sweet) take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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