How to Make Asana

7/22/2019 How to Make Asana

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How to make asana

English: Corn Wine

Local name: Asaanaa

Ingredients

1. Corn

2. Water

3. Sugar

Local Process

1. soak the corn(fresh corn in husk not dry) in water untill it almost germinates

2. drill the water off

3. mill the soaked corn into powder

4. put milled corn in water and brew till its cooked (notice the colour change)

5. the dough will settle, collect the liquid

6. cook your sugar till it browns7. mix sugar with the collected liquid and boil

8. Asaanaa gets its unique colour from the brown sugar.

Potential Processes

1. One can add additives like carbon dixode and flavoring.

For Busineess purposes, we may have to start exploring:

1. Bottling

2. Brewing mechanisms (do we use poys or special machines?)

3. we may need a nutriton expert to packege a formular of adding additives

4. research the market

How to make Koose

Ingredients:

1. Half bag of Black Eyed Beans (You naughty gurl!)

(This is about half pound. Here in my neck of the woods, they are sold in 16oz bags.)


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2. Half teaspoonful Jantra Muoko. (That is powdered pepper though I use chili pepper sometimes.

The fresh pepper smells better and tastes better.)

3. 4 ounces of fresh onion.

4. 1/4 teaspoon salt.

5. One litre of oil for frying.

Preparation.

A. Soak beans for 24 hours.

B. Using your hands, scoop some of the beans into your hands and rub together. Repeat this, and

drain the top to rid the beans of the skin. Put more water in and repeat this until you get all the skin

off the beans. Drain the beans.

C. Cut up the onions and place in Blender. Add beans, salt and pepper.

D. Blend thoroughly using the 'WHIP' cycle. Add a spoonful of water if necessary, to get the blender

going, though that is not necessary. You can just use a spatula to push the mix down on the side of

the blender. Be careful to avoid hitting the blade. This is why you push on the side only.

E. Place blended mixture into a deep bowl and use a whisk to whip. You will see the colour turn

pale, as the mixture becomes fluffy, and lighter.

Frying the Koose.

Deep frying works best. An inch and half deep hot oil will do.

Take one teaspoonful of mixture and gently drop in hot oil. If you have difficulty with this, dip spoon

into water before scooping the mix. Remember that the koose will expand a little during frying. Start

with small scoops and adjust if necessary.

Turn the koose halfway through the frying process. You should allow about 2 to 3 minutes on each

side. Let it fry until it is golden brown. Remove from oil, and place on paper towel.

This will make about 30 pieces.

Serving Suggestions:

Serve warm with -

1. Honey mustard sauce.


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2. Suuya mix (special seasoning from Ghana).

3. Fresh sliced onions and tomatoes.

P.S. Have a bottle of Beano on standby. Some may need it. This is after all beans.

How to make Hausa kokoAwuza KOKO

you can buy it from the box which is sssoo good(haahaa)

or you can blend ginger, and dried red pepper mix it with corn dough into a liquid mix and strain it to rid it of all the

roughness... Then place it on a pot and stir...

(1)How to make shitorately the african stores have the shrimps/fish ready (grinded/packed). Blend onions & ginger, get ur spices, oil,

tomatoes (I prefer paste) and u r set.

Oil in a pan, add your blended onion and ginger, let it sit, add your tomatoe (let the water dry out), add your spices,

shrimps/fish etc.!!

Takes a couple of minutes, just leave on really low heat!!!

(2)get some ground smoked shrimps

some ground smoked herring

some powdered pepper

some juicy onioms sliced of course

some olive oil

some spices

mix to taste

kakamedicine is kakatsofa, kakaduro or ginger...

very very old fish oil is much used oil used umpteen times to fry fish, then you get

the crumbs as sediments which enriches the taste and thickens it...

you forgot the shrimps.


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How to make Nkate cakeNow lets do some nkati cake.

Get fresh roasted peanuts (groundnuts)Grind it to your preference (please dont ground it into powder, just break it up)

Get you some sugar

Place sugar in a fine bowl on fire and watch it melt

Stir as it melts

Add ground pea nuts into hot melted sugar

Stir for a while and take it off the fire

Here comes the hard work......mould the "molten" nkati cake into any shape of your choice

Allow to cool and solidify................there U go

ou get Kube Cake if the peanuts are replaced by coco nut

ginger, pepre, esoro wisa, ground all toether and strain.

Put sugar in a separate pan and fry till dark, mix with the liquid , and add fresh suar to taste

Roselle Juice (Hibiscus Cooler, 'Flor de Jamaica' Tea, etc.)

To make the cooler (tea, more properly called an "infusion", etc.):

Per gallon:

1 cup (40 grams) Roselle calyces ('Flor de Jamaica' product)

7 heaping teaspoons (also 40 grams) of refined sugar

1 gallon drinking water plus a half cup of drinking water (to complete what's evaporated)

Variations:

(1) Up to four cups of the Roselle calyces (the Corona Real 'Flor de Jamaica' product) is used whereI only use one. This will multiply the diuretic effects of the plant and it will be in greater

concentrations than a typical herbal tea. My version may be watered down for some, but it is a more

refreshing for quenching thirst and as an 'agua fresca'.

(2) If using only refined sugar as in the base recipe, seven heaping teaspoons (40 grams) per gallon

of water is fine for me. It will result in a drink with just enough sweetness to be refreshing and

enjoyable - not overpoweringly sweet. Other recipes will call for up to two cups of sugar per gallon,


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which is nearly a pound. This is the same amount of sugar in an equivalent amount of coca cola, and

ten times the amount in this recipe. If you do this, 97% of what you drink is sugar, so the Hibiscus is

basically a flavored sugar, like cola. It is interesting to note that savvy Mexican grandmothers who

had access to this product 50 years ago will not be into the sugared down versions currently

marketed to the younger generations! I've had that conversation several times ... They are most

surprised by the syrupy consistency it gets from dumping all the sugar in. Some versions useNutrisweet, etc., but then the taste just isn't the same.

(3) The more Roselle ('Flor de Jamaica') used the more sugar that is needed, since the extract is

very acid. The rule is generally to keep the ratio in the recipe, which on a weight basis is 1:1. As with

all plant phytochemicals it is smart not to overdo it as conflicting studies also have some subtle

negative results from drinking quarts of this stuff.

(4) Boil only 3-5 minutes uncovered if you want lower product yield but slightly better antioxidant

conservation for nutrition - but you need to use 1/3 more 'flor de Jamaica' if you do this, no add'l

sugar).

(5) Brown sugar is fine. Molasses is a more nutritious sweetener than sugar, so you could put in the

equivalent amount. The taste is slightly different but after getting used to it it is also great and gives

more of an island flavor. You'll be tempted to add rum which would be quite good ... Sugarcane juice

(guarape) also works great or if you can't get it, just go to your ethnic food section and use panela

(panocha) brown sugar.

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Calories: : 10 calories

per 8 fl. oz. (240 mL) serving by this Roselle Juice (Agua de Flor de Jamaica) recipe.

Roselle Juice (Florida Cranberry Juice, Sorrel, Karkade, Agua de Flor de Jamaica)Makes one gallon (16 one-cup servings)

1. Bring water to a boil.

2. Put the Roselle calyces into the boiling water.

3. Allow to boil covered for 10 minutes.

4. Turn off heat and leave to steep 45 minutes to an hour.

5 Strain the spent Roselle calyx pulp out with a strainer.

6. Add sugar to the still warm liquid and mix well.

7. Pour into a plastic jug and allow to cool at room temperature.

(You can drink some at this point by adding ice to your cup)

8. When it reaches near room temperature (if there is any left), refrigerate.

How to Make Asana

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