Ablo
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The Tale of Ablo
Ablo, a steamed rice and cornmeal cake made from fermented batter and cooked in leaves, appears in similar form across coastal West Africa, including Ghana's closely related ablor. In Togo it's a popular street food snack, often sold alongside grilled meat or pepper sauce.
Ingredients
Scale:· 6 servings
- 3 cups rice flour or ground fermented corn
- 1 cup water
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp active dry yeast
- banana leaves or corn husks for wrapping
Instructions
- 1Dissolve yeast and sugar in warm water and let it sit until foamy, about 10 minutes.
- 2Mix the rice or corn flour with the yeast mixture and salt to form a smooth, slightly thick batter.
- 3Cover and let ferment in a warm place for several hours or overnight, until slightly sour and bubbly.
- 4Cut banana leaves into squares and lightly oil them.
- 5Spoon the batter into the center of each leaf square and fold into a small parcel.
- 6Steam the parcels over boiling water until firm and cooked through, about 25-30 minutes.
- 7Unwrap and serve warm as a side to stews or grilled meat.
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