Asaana, also known locally as “caramel drink” or “corn beer”, is a traditional Ghanaian refreshment made from fermented corn and sweetened with caramelized sugar. It’s a non-alcoholic street drink, but because it’s made from soaked corn, it develops a slightly tangy, malty flavor that balances beautifully with the deep sweetness of caramel.
This homemade recipe carefully explains each stage so you can achieve the authentic flavour even outside Ghana.
Ingredients (Makes about 2–2.5 liters)
– 2 cups dried corn kernels (yellow or white corn, not sweetcorn)
– 2 liters water (plus extra for soaking & blending)
– 1 to 1½ cups granulated sugar (for caramel syrup – adjust to taste)
– ¼ teaspoon salt (optional, enhances flavor)
– Ice cubes (for serving)
– Evaporated milk or condensed milk (optional, for garnish – just as some street vendors do)
Equipment Needed
– Large bowl (for soaking corn)
– Blender or food processor
– Large saucepan/pot (for boiling the corn liquid)
– Heavy-bottomed pan (for caramelizing sugar)
– Wooden spoon (for stirring)
– Fine strainer, sieve, or muslin cloth
– Jug or large container (for chilling)
Step-by-Step Method
Step 1: Soak and Ferment the Corn
1. Rinse the corn kernels under running water to remove dust or debris.
2. Place them in a large bowl and cover with plenty of clean water.
3. Leave to soak for 2–3 days, changing the water every 24 hours.
Why? The soaking softens the corn and allows natural fermentation to occur, which gives Asaana its signature tangy background taste. After 2–3 days, you’ll notice a slight sour smell, that’s exactly what you want.
Tip: If you prefer a very mild flavor, soak for just 24 hours. For the authentic deep Asaana taste, 3 days is best.
Step 2: Blend the Corn
4. Drain the soaked corn and rinse once more.
5. Add the corn to a blender with enough fresh water to cover it.
6. Blend until smooth (the texture should resemble a thick porridge).
Step 3: Extract the Corn Liquid
7. Strain the blended mixture through a muslin cloth or fine sieve into a large bowl. Use your hands to squeeze out as much liquid as possible.
8. Discard the chaff (the leftover pulp).
9. Add fresh water to the extracted liquid until you have about 2 liters in total.
This liquid is the base of Asaana, think of it as a fermented corn “tea” that will be flavored with caramel.
Step 4: Caramelize the Sugar
10. Place 1–1½ cups of sugar in a heavy-bottomed pan.
11. Heat on medium-low without stirring at first. As the sugar melts, swirl the pan gently.
12. Once it turns into a deep golden-brown caramel, stir carefully with a wooden spoon.
13. Slowly add a splash of hot water (stand back – it will bubble vigorously). Stir until you have a smooth caramel syrup.
Caramelization is the secret to Asaana’s smoky-sweet flavor and golden color. Be careful not to burn the sugar – burnt caramel turns bitter.
Step 5: Cook the Asaana
14. Pour the strained corn liquid into a large pot.
15. Add the caramel syrup gradually, stirring well so the drink takes on a rich brown color.
16. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally. The mixture will thicken slightly and smell like roasted corn with caramel.
17. Taste – adjust sweetness by adding more caramelized sugar if needed.
18. Once done, remove from heat and let it cool to room temperature.
Step 6: Chill and Serve
19. Transfer the cooled Asaana into a jug or bottles and refrigerate for at least 2–3 hours.
20. Serve over ice cubes in a chilled glass.
21. For extra indulgence, drizzle in some evaporated or condensed milk – a common street vendor twist.
Notes & Tips
– Sweetness: Street-style Asaana is usually very sweet, but at home you can reduce sugar if you prefer.
– Fermentation: The longer the corn ferments, the tangier the flavor. Don’t exceed 3 days though, or it may turn too sour.
– Quick Hack Version: If you don’t want to wait 2–3 days, you can use cornmeal instead of soaked kernels. Simply mix with water, strain, and proceed to the caramelization step. It won’t have the same fermented tang, but it will still taste delicious.
– Storage: Asaana is best enjoyed fresh. Keep refrigerated and finish within 2–3 days before it ferments further and turns too sour.
Serving Ideas
– Serve cold in clear glasses so the beautiful caramel color shines.
– Add a spoonful of evaporated milk on top just before drinking – the creaminess balances the tangy-sweet flavor.
– Pair with meat pies, bofrot (puff-puff), kelewele, or roasted plantain for a complete Ghanaian street-snack experience.
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