A labour of love, this beverage takes time to make but is so worth it. A typical Ghanaian drink, served at parties, funerals and other celebrations is known locally under the names Ngmeda, Liha or and more popularly as Asaana. It all begins with corn kernels which need to be sprouted. If your corn is not viable, it won't sprout and you don't get that characteristic taste usually associated with this drink.
Whenever I make this at home, I freeze all the bottles which aren't immediately being consumed. Is making Liha or Asaana a very long process? Absolutely. If you are interested in taking on a challenge however then this is a great recipe to try. Another drink that is equally delicious and takes much less time to make is Sobolo or this simple fruit juice with tangerines, pineapples and sugarcane.
Ingredients
The only ingredients you need to make Liha or Asaana are corn kernels, sugar and of course water.
Instructions
The corn kernels need to be soaked in water, sprouted, dried, blended, boiled, and toasted in order to make Liha or Asaana. This recipe is a long process and very much dependent on the viability of your kernels in the very initial stages.
When you soak the kernels in water do not put your hands or fingers in the bowl of soaked kernels. It is highly likely that the water will start to give off a bad odour if you do. Luckily for this recipe, the kernels sprouted in 2 days.
To break up the process of making Liha or Asaana, follow through with the steps of sprouting the kernels, drying them and then keeping them in the dark. After these, you can freeze the kernels and then have that ready for the next steps. This way you break up your activities into 2 distinct steps.
Once the kernels are broken down by way of a blender or food processor, the contents of the blender are sieved to get large chunks and then fine flour. The larger chunks are boiled and strained to produce a light brown colour. The boiled kernels are discarded, but if you have pet goats feed it to them, they love it!
The characteristic brown colour of this drink is a combination of browning of the kernels and their sprouted ends after they are dried, the fine corn flour which is toasted and also the caramel which is added. According to my grandmother, the stage of storing the dried kernels in a dark place also adds to this colour.
Your final drink may range between anything from light brown or dark brown in colour depending on the factors I mentioned above.
Tip
The caramel for Asaana or Liha should be dark but not burnt because that burnt flavour will carry over to your final drink.
Liha or Asaana - Sprouted Corn Drink Recipe
Ingredients
- 200 grams dry corn kernels
- 100 grams sugar for caramel
- sugar to taste
Instructions
- Soak corn kernels in 2 litres of water for 2 days, making sure to change the water on the second morning.
- Place corn kernels on a kitchen towel and then on a flat wide sieve (similar to a winnower) or a flat surface and leave covered in a dark dry place to germinate. This could take between 2-4 days.
- Dry the sprouted kernels in the sun for about 6 hours and then sprinkle with water and wrap tightly in old newspapers. Store in a dark, dry, and cool place for one day.
- Break up the kernels into smaller pieces by pulsing in a blender or a food processor. Sieve into a bowl and keep both flour and larger chunks of corn.
- Boil the larger, broken chunks of corn in about 1 litre of water for about 30 minutes, strain and leave to cool.
- Roast the flour in a pan over low to medium heat until flour is dark brown in colour.
- Mix strained liquid and roasted cornflour and leave overnight to slightly ferment.
- In a pan, make the caramel by melting sugar until pale brown to dark brown.
- Mix the caramel with the slightly fermented liquid and add more sugar if needed.
- Bottle and keep in the fridge or freezer.
Notes
- The caramel should be dark brown to add some colour to the drink but it should not be burnt otherwise the burnt taste will transfer to the drink.
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