Ice KenKey Juice and Asaana Drink – A Ghanian Juice which Rich in High Fibre for Digestion

Ice Kenkey is a refreshing and creative twist on traditional Ghanaian Kenkey, which is a fermented maize-based dish. Ice Kenkey is a frozen or chilled version, often enjoyed as a cold snack or dessert, especially during hot weather. Here’s a simple recipe for making Ice Kenkey:

Ingredients:

• Kenkey (either freshly made or leftover, cooled)
• Sugar (to taste)
• Water
• Ice cubes

Instructions:

1. Prepare Kenkey:

• Start with either freshly made Kenkey or use leftover Kenkey that has been cooled.

1. Break Kenkey into Pieces:

• Break the Kenkey into bite-sized pieces. The size is based on personal preference.

1. Sweeten the Kenkey:

• Sprinkle sugar over the Kenkey pieces according to your sweetness preference. You can adjust the sugar quantity based on taste.

1. Add Water:

• Pour a small amount of water over the Kenkey pieces. The water will help create a slushy texture when mixed with the Kenkey and ice.

1. Mix and Mash:

• Use a spoon or fork to mix and mash the Kenkey pieces with the water and sugar. Ensure that the Kenkey absorbs some water, creating a slushy consistency.

1. Add Ice Cubes:

• Drop a handful of ice cubes into the mixture. The ice cubes will contribute to the refreshing and chilled nature of Ice Kenkey.

1. Stir and Serve:

• Stir the mixture well, making sure the ice cubes are evenly distributed. Allow it to sit for a minute to let the ice melt slightly, enhancing the slushy texture.

1. Serve Cold:

• Ice Kenkey is ready to be enjoyed. Serve it immediately while it’s cold and refreshing.

The benefits of Corn used in making the fermented Kenkey juice includes;

1. High Fibre which aids digestion 
2. B Vitamins which prevents infections, increases ones Red blood cells and a healthy brain function to mention but a few
3. Minerals such as Zinc,Magnesium, Copper, Iron and Manganese 
4. Packed with anti oxidants such as Carotenoids, Lutein and Zeaxanthin which promotes eye health 
5. Due to its high starch contents Diabetic patients must only consume it in small quantities and not often 

Feel free to get creative with additional ingredients such as condensed milk, evaporated milk, or flavorings like vanilla extract if you want to add more depth to the flavor. Ice Kenkey is a delightful and unique way to enjoy the traditional Ghanaian dish in a cold and refreshing form.

Asaana Drink – A Ghanian Special, How to Make it and Its Benefits

Asaana, the Ghanaian drink made from fermented corn and caramelized sugar. It is a unique and refreshing beverage with a labor-intensive but rewarding process. Here’s a summary of the recipe:

Asaana Drink Recipe:

Ingredients:

• 1 cup fermented corn
• Water
• 2 cups sugar
• Milk (optional)

Method:

1. Ferment the Corn:

• Soak crushed corn in water for about 3 days to allow it to ferment.

1. Boil the Fermented Corn:

• Boil the fermented corn for 30-40 minutes until the foam on top clears.

1. Make Sugar Syrup:

• In a separate saucepan, create sugar syrup by caramelizing the sugar until it turns dark brown.

1. Combine Syrup and Boiled Corn:

• Strain the water from the boiled corn and add it to the saucepan with the dark brown sugar syrup. Stir well.

1. Strain the Chaff:

• Strain the mixture using a muslin cloth to remove the chaff. Store the liquid in the fridge.

1. Serve:

• Serve the Asaana with ice cubes. Add milk if desired.

Additional Notes:

• The corn kernels should be sprouted for the characteristic taste of Asaana.
• Be cautious not to put hands or fingers in the bowl of soaked kernels to prevent the water from developing a bad odor.
• To break up the process, sprout and dry the kernels, then keep them in the dark. Freeze for future use.

Benefits

Below are the benefits one derives from enjoying this indigenous juice;
1. It aids the prevention of heart conditions.

2. It lowers blood pressure and neural-tube defects at birth.

3. It guards against constipation, hemorrhoids and colorectal cancer.

4. Its antioxidant agents aids in the prevention of Alzheimer’s disease.

5. It prevents anemia.

6. It lowers LDL cholesterol levels (bad cholesterol).

Remember that the caramel should be dark brown for color, but avoid burning it to prevent a burnt taste transferring to the drink. This recipe reflects the traditional process of making Asaana, a Ghanaian beverage enjoyed at various celebrations.

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