Jamaican Asham
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups of loose sweet corn kernels ((or use 1 cup of popcorn kernels) double/triple the amount for a larger quantity)
- coconut sugar to taste ((can use raw organic cane sugar or a mixture of both))
Method
- If dehydrating, place the loose corn on the dehydrator tray and spread them out. Set your unit 70c (158F) and dry them for 8-10 hours.
- Place the dried corn in a skillet/dutch pot/oven and spread out evenly.
- To start the parching process bring a skillet/dutch pot/oven to medium heat. sweet corn kernels will turn light brown as they parch. If using popcorn kernels follow the same method, however once the corn begins to pop remove the kernels from the heat (don't allow multiple kernels to become popcorn).
- Allow to cool down before grinding the kernels using a spice/coffee grinder/blender with an affix dry container or do it old school using a pestle and mortar.
- Once the corn is ground (depending on the consistency) sieve the entire contents. I didn't do this because my spice grinder is very powerful.
- Then add the amount of coconut sugar to taste.