Ablo

About This Recipe

Ablo are soft, pillowy steamed cakes made from fermented rice or corn batter, a speciality of Togo's coastal Ewe and Mina communities. Their slightly sour, yeasty flavour and airy texture make them a perfect companion to spicy fish soups and grilled meats, or eaten on their own as a snack.

Ingredients

Serves 8

• 2 cupsfermented rice flour
• 1 cupwarm water
• 1 tspdry yeast
• 1 tbspsugar
• 1/4 tspsalt

Instructions

1. 1

   Activate yeast

   Dissolve yeast and sugar in warm water; leave 5 minutes until frothy.

2. 2

   Make batter

   Combine rice flour and salt; stir in yeast mixture to form a smooth, pourable batter. Rest 15 minutes.

3. 3

   Steam

   Pour batter into oiled small cups or moulds. Steam over boiling water for 15–20 minutes until firm and a skewer comes out clean.

4. 4

   Unmould and serve

   Cool slightly, unmould, and serve warm alongside soup or stew.

Variations

• •

  Use corn flour instead of rice flour for a denser, more rustic ablo.

• •

  Add finely ground dried shrimp to the batter for a savoury version.

Storage

Store cooled ablo in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days. Steam briefly to reheat.

Frequently Asked Questions