Cuisine : Ablo - Steps to prepare this traditional dish of Benin , West Africa

 

Ablo (also called Ablo or Ablewoo) is a traditional West African dish, particularly popular in Benin, Togo, and parts of Ghana. These steamed rice and corn flour cakes are soft, slightly sweet, and have a mild, fermented flavor. Often served as a side dish with soups, stews, or grilled meat, Ablo is enjoyed for its fluffy texture and light, satisfying taste.

Ingredients

To make Ablo, you will need:

2 cups of rice flour

1 cup of corn flour (or cornmeal)

1/4 cup of sugar

1 teaspoon active dry yeast

1/2 teaspoon salt

1-1/2 cups of warm water

Oil for greasing the steaming molds or cups

Preparation Steps

1. Prepare the Batter

In a large mixing bowl, combine the rice flour, corn flour, sugar, and salt.

Dissolve the yeast in a small amount of warm water (about 1/4 cup) and let it sit for 5-10 minutes, or until it becomes frothy.

Pour the yeast mixture into the flour mixture, and add the remaining warm water. Stir until you get a smooth batter. It should have a pancake-like consistency, so add a little more water if it’s too thick.

2. Ferment the Batter

Cover the bowl with a clean kitchen towel or plastic wrap, and let the batter ferment in a warm place for 1-2 hours, or until it has visibly bubbled and slightly risen. This step gives Ablo its light, airy texture and a mild, fermented flavor.

3. Prepare the Steaming Equipment

While the batter is fermenting, prepare a large pot for steaming by adding a few inches of water at the bottom.

Grease small cups or molds (such as silicone muffin cups or small metal bowls) with a little oil to prevent sticking, and place them in a steamer basket or rack that will fit inside your pot.

4. Steam the Ablo

Once the batter is ready, stir it gently, then pour it into the greased cups or molds, filling them about halfway to allow room for expansion.

Place the steamer basket with the molds into the pot, cover tightly with a lid, and steam on medium heat for 15-20 minutes. The Ablo should be firm and cooked through but soft and spongy to the touch.

5. Serve

Let the Ablo cool slightly before removing from the molds.

Serve warm as a side dish to soups, stews, or grilled meat.

Tips

Adjusting Sweetness: If you prefer a less sweet version, you can reduce the sugar, but traditional Ablo is slightly sweet.

Fermentation Time: Longer fermentation will yield a stronger fermented flavor, so adjust based on your preference.

Steaming Molds: If you don’t have individual molds, you can also use one larger mold and slice the Ablo into portions after steaming.