Asaana is one of my many favorite drinks from Ghana. This drink is made with corn water that is fermented for a few days and mixed in browned or caramelized sugar. Awesome taste for all year round. Drink it at room temperature or with ice.
Ingredients:
1 cup dry corn
1 cup sugar
4 cups water
Evaporated milk (optional)
2 cups ice cubes
How to make it:
Start with soaking the dry corn with 4 cups of water for about 4 days to ferment.
4 days later
Transfer the fermented corn with the water into a pot. Cook on medium heat for about 40 minutes.
Strain the corn from the water using a strainer. Then use a cheese cloth or a fabric napkin to strain the water again.
In a separate pot, add 1 cup of sugar and let it melt on medium to low heat. The goal here is to caramelize or brown the sugar without burning it. If the sugar burns, the drink will have a bitter taste.
Also, the browning of the sugar is what gives Elewonyo or Asaana its rich dark color.
Ones the sugar is nicely browned or caramelized, add the boiled and strained corn water into the browned sugar while stirring continuously until everything is well mixed.
Tip: Make sure the corn water is still very hot and NOT warm or cold. The hot water will help prevent the sugar from hardening when stirring the corn water into the sugar.
Take the drink off the heat and allow it to cool.
Best served with ice.
Asaana or Elewonyo can also be served with milk.
