22 January 2016 at 11:29Because everyone loves asaana. And sometimes getting your hands 'dirty' yourself in the process brings more satisfaction___4592716___https:______static.pulse.com.gh___webservice___escenic___binary___4592716___2016___1___22___12___765cb7e86b0478807354090f4e02b154
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1. Soak the crushed corn for 3 day to ferment
2. Boil the fermented corn on the hub for about 30-45 minutes.
3. When the foamy substance on the boiling corn is dried up then the corn is ready.
4. Pour sugar in a saucepan and heat until it's almost burnt.
5. Strain the water from the boiled corn and pour in the saucepan containing the sugar.
6. Use a muslin cloth or strainer to strain the chaff.
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