Asham

Summer/Fall 2006

  • A children's favourite several decades ago
  • 1 pound/450g hard kernels of corn
  • 1/2 pound/225g light brown sugar
  • Pinch of salt.

Direction

  1. Heat skillet on a high heat and add the corn. Continuously turn the kernels of corn with a wooden spoon until they are golden brown.
  2. Remove the roasted kernels and let cool.
  3. Using a mortar, beat the corn into a powder, adding sugar as you go along. Or, use a coffee grinder to make the kernels of corn into powder. Add finely ground sugar.

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