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