In the early 1960s, deep in the hills of rural Jamaica, my father grew up eating asham — a snack made from roasted corn and coconut.
There were no supermarkets or snack aisles. Everything came from the land or was made by hand. Corn was harvested from nearby fields, dried under the sun, then slowly roasted in a dutch pot on an open fire. The roasted corn was then placed in a mortar and ground by hand with a pestle. No machines. No shortcuts. Just patience.
Asham also called Brown George in Jamaica didn’t require fancy ingredients. It was simply made with freshly grated coconut picked from the tree in the yard with the grounded corn. Sometimes it was enjoyed plain and other times, they’d add a sprinkle of brown sugar for sweetness.
Asham African Roots
Asham traces back to West African traditions with its name derived from the Akan Ghana word o-sĭám meaning “parched and ground corn.” coming from the snack is known by different names across the Caribbean African diaspora — like ashom in Antigua, chili bibi in Trinidad and kasham Belize.
Asham isn’t just food. It’s memory. It’s a connection to African roots and Caribbean spirit.
How to Make Asham at Home – Recipe
Ingredients:
1 cup dried corn kernels (white or yellow)
1–2 tsp brown sugar (optional)
2 tbsp grated fresh coconut
Instructions:
Roast corn kernels in a dry skillet on medium heat until golden brown and fragrant (about 10–15 minutes).
Let cool and grind into a fine powder using a spice grinder or food processor (or a mortar & pestle if you’re feeling old school!).
Add coconut and brown sugar if desired. Mix well.
Serve with a spoon and enjoy!
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