Ablo is a Beninese/Togolese (in West-Africa) favourite meal accompaniment. It is a steamed rice or a maize (corn) meal-based malleable cake.
Ablo is typically served with tomato/hot pepper sauce, meat dishes, braised fish and vegetable, but it can also be served as a meal in itself, with a dipping sauce.

It is an excellent accompaniment to our Lamb Skewers recipe.


  • 5 cups of rice flour

  • 4 cups of wheat semolina flour (medium)

  • 2 l (8 cups) of water

  • 2 teaspoons of instant yeast

  • 2 cups of sugar

  • 1 teaspoon of salt


  • Ablo Preparation
  • Bring the 2000 ml of water to a boil.
  • Take 250ml of rice flour and mix with a little water.
  • Pour the mixture into boiling water to obtain a slightly thick porridge, then let the porridge cool until it is lukewarm.
  • Add 4 cups of rice flour to the porridge and stir well with a whisk so that the mixture is homogeneous.
  • Add the 4 cups of wheat semolina to the mixture and mix well too.
  • Add two cups of sugar (or according to your taste) and 1 teaspoon of salt.
  • Add the two teaspoons of instant yeast to the mixture and mix well. If possible, use a hand-held electric mixer to remove lumps.
  • Cooking the Ablo
  • Use small silicone muffin cups to form the ablo.
  • Bring water to the boil in a steamer or couscous maker.
  • Place the muffin cups containing the ablo into the steamer and cook for 20 minutes.
  • Your ablo is ready for tasting.

Serve the Ablo with the lamb skewers or braised/fried fish and chili.

This recipe was contributed by Rotarian Charles Damassoh-Esin