Ablo
Steamed fermented rice cakes — light and spongy from Togo's coastal kitchens.
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
Activate yeast
Dissolve yeast and sugar in warm water; leave 5 minutes until frothy.
- 2
Make batter
Combine rice flour and salt; stir in yeast mixture to form a smooth, pourable batter. Rest 15 minutes.
- 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
Unmould and serve
Cool slightly, unmould, and serve warm alongside soup or stew.
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Pro Tips
- →
Oil the moulds generously so the cakes release cleanly.
- →
Batter consistency should be similar to a thick crêpe batter.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
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.
History & Origin
Ablo originate with the Ewe people of coastal Togo and Benin and are an ancient fermented grain food that predates written records in the region.
Frequently Asked Questions
Can I use a regular muffin tin?
Yes, a well-oiled muffin tin placed in a steamer basket works perfectly.
What if my batter doesn't rise?
Check that yeast is fresh and water is warm (not hot), which would kill the yeast.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (80g / 2.8 oz) · 8 servings total
Time Summary
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