Katheryn Kangas

All you need 1 cup dry corn 5 cups water 2 cups sugar How to make it Crush the corn into grits size. Put into a coverable container. Add water, cover and leave in room temperature for 3 days or more to activate the fermentation process. After three or more days sieve and keep the water throwing the soaked corn away. Now put sugar in a dry big frying pan or saucepan to caramelise. At this you decide the colour you want your asaana to look like. A lighter caramel will make a lighter coloured asaana and a darker caramel will yield a darker asaana. Next with a whisk carefully add the fermented corn water to the hot sugar gradually and keep whisking to prevent the hot sugar from curdling up since the water is cold.... this process is call tempering. Keep adding the water and temper till you pour in all the fermented water. Still with the heat on whisk until the foam disappears from the surface of the Asaana. Turn of heat, transfer asaana to a clean bowl and leave to cool...

Nkatiekwan and Omotuo served in ayowa with black eye peas. All you need Peanut butter sauce: 2 tblspn smooth peanut butter 1 cup of warm water (warm enough for hand mix) 1 tblspn tomato paste Soup Chicken pieces or drumsticks divided/beef/fish(add fish lastly if using) 2 garlic gloves 1 small size onion 1-2 habanero pepper or piri piri 1 tblspn tomato paste 2-4 cups of water depending on size of saucepan Chicken Stock block spice (Maggi or Onga spice) Salt Rice balls 1 cup rice 3 cups water 1 tsp salt Boiled Black eye peas Black eye peas Water Salt Make it: Start with preparing peanut sauce by mixing   peanut butter and tomato paste together with warm water by hand to form a smooth mixture in an appropriate saucepan. Place on medium heat 20-30 minutes and keep stirring(failing to stir continuously will get the bottom burnt and trust me you don't want that ;) ) stir continuously till sauce thickens(at this stage oil should begin to start f...