Asaana (Fermented Corn Drink)

Ingredients

• 2 cups (475 ml) fermented corn dough
• 8 cups (1.89 L) water
• 1 cup (235 ml) sugar or to taste
• 1-inch piece fresh ginger (optional)
• ¼ tsp (1 ml) ground cloves (optional)
• Ice for serving

Instructions

1. Dissolve the fermented corn dough in 2 cups of water, mixing and squeezing until the liquid is milky and smooth.
2. Strain through a fine-mesh sieve or cheesecloth into a large pot, removing any coarse particles.
3. Add the remaining 6 cups of water to the strained corn liquid.
4. If using ginger, grate it and squeeze the juice into the pot. Add ground cloves if desired.
5. Place the pot over medium heat and bring to a boil, stirring frequently to prevent the mixture from settling and burning at the bottom.
6. Once it boils, reduce heat and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens slightly and the raw corn taste cooks out.
7. Remove from heat and add sugar while still warm. Stir until completely dissolved.
8. Let cool completely, then transfer to bottles or a pitcher.
9. Refrigerate until very cold. Asaana is best served ice-cold.
10. Shake or stir before serving as the corn sediment settles naturally.

Tips & variations

• The fermentation level of your corn dough determines the tanginess of the final drink. More fermented dough produces a tangier, more complex flavor. Don't skip the boiling step - raw fermented corn dough must be cooked. The drink will thicken as it cools; add more water if needed. Some vendors add a pinch of salt to balance the sweetness. Asaana tastes best the same day it's made.