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Best Asham (dessert) in San Francisco

“Corn kernels parched, ground finely, sweetened or salted. Eaten dry or stirred into water.”

Asham (dessert)

What the real thing tastes like

Asham is a corn-based Caribbean dessert. It is thought to have originated in Africa, with the name asham derived from the Akan word o-sĭám meaning "parched and ground corn". Other names include Brown George (Jamaica), asham (Grenada), ashum (Antigua), sansam and chilli bibi (Trinidad), caan sham, casham and kasham (Belize). It is made by shelling dry corn, parching it, and then grinding it finely. Salt or sugar can then be added to the mixture and it can be eaten dry or with water.

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Asham is a Caribbean dessert with deep African roots, born from the Akan word for parched and ground corn. You start with dried corn kernels, toast them until they're fragrant and darkened, then grind them into a fine powder that becomes the foundation of the dish. A pinch of salt or sugar transforms this humble grain into something you can eat straight, or stir into water for a simple, sustaining treat. In Jamaica it's known as Brown George—a name that hints at its earthy, toasted character.

Order it here when it has

  • deep cultural heritage
  • simple preparation
  • versatile serving method
  • shelf-stable

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