How to make asaana/liha from scratch | authentic asaana recipe | caramelized corn drink

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients.

palm oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthy fats while being versatile.

fish

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a protein-rich alternative for vegetarians.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable.

Wash the corn thoroughly and remove unwanted particles.

Add water and soak the corn for three days to ferment.

Strain the corn and spread it in a basket or tray to germinate.

Sprinkle water on the corn and cover with a napkin, keeping it in a warm place for sprouting.

Continue to sprinkle water for four days until the corn is well germinated.

Transfer the corn to a tray and dry it using sunlight.

Crush the dried corn with a blender to make corn dough.

Add water extracted from the corn dough to the crushed corn and cook on high heat for 40 to 60 minutes until well cooked.

Add flour to the mixture to help create bubbles in the asana.

Allow the mixture to cool down completely and cover it for 24 hours to ferment again.

Make sugar syrup by melting sugar in a saucepan until it browns, then add hot water to it.

Strain the corn from the liquid using a cheese cloth after 24 hours.

Add the sugar syrup bit by bit to the strained liquid, tasting as you go to avoid bitterness.

Mix well and serve with ice cubes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens