Video: Make special popcorn for Anas’ #Number12 premiere

So you are probably itching for the clock to strike 5pm to ease into your seat at the Accra International Conference Center for the screening of undercover investigative film, by Anas Aremeyaw Anas’ #Number12 .

I bet you wouldn’t enter a cinema to watch a film without popcorn , much less a film as exciting as Tiger Eye PI’s production which it is serving hot to the public on two very controversial sectors in Ghana, politics and football.

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Well, let’s get straight to the point. To make your own popcorn, follow the recipe below.

1/2 cup Yellow corn (popping corn)
2 teaspoons of vegetable oil
Quarter of a cup of sugar (for the glaze)
Quarter cup of butter (Optional)
Two tablespoons of sugar

Method of preparation

First of all, clean a large heavy pan with a lid. Heat the pan over a high heat with the oil – it should be really
hot to get the best results. When it’s nice and hot, drop in three corn kernels.

As soon as all three are popped, it’s time to add in the rest of the corn.

Add a handful of corn. Every ten seconds, lift the pan off the heat and shake from side to side for a few seconds.

It’s not easy, but try to keep the lid slightly ajar to allow air to escape – this makes sure the popcorn is nice and fluffy and not soggy at all like you’d get if you tried making it in the microwave.

Once the kernels start to pop, add in your sugar. Now lift it off the heat and give it a good shake, this will mean the popping will start to slow down. Return it to the heat, and continue to give it a shake every ten seconds – ten seconds on the heat, 3 seconds shaking.

When it starts popping again, reduce the heat to medium, and increase your shaking to every three seconds – three seconds on the heat, three seconds shaking. Once the popping slows down, take it off the heat and give it one last good shake before pouring it straight into a bowl.

Allow it to cool a little.

Be sure not to leave it on the heat for too long, as you want the sugar to just begin darken as it will taste sour, if it over burns, it shouldn’t be too yellow. A few seconds either side makes a big difference to the taste so it might take a few tries – unpopped kernels are preferable to burnt tasting popcorn.

Once your popcorn has cooled a little, mix it with your hands to break it up.

Meanwhile, put your butter and sugar in a mug and microwave it for one minute. Give it a good stir before pouring it all over your bowl of popcorn, mixing it in for a yummy buttery glaze. I never said this was healthy!

Your popcorn is now ready! Cheers!

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