Soft, spongy steamed cakes made from a fermented batter of rice flour and cornmeal. Slightly tangy and pillowy, ablo is a versatile accompaniment to stews and grilled meats.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small plate
Accompaniments: pepper sauce, grilled chicken
Instructions
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1
Mix rice flour, cornmeal, sugar, yeast, and salt with warm water to form a smooth batter.
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2
Cover and let ferment in a warm place for 4-6 hours or overnight.
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3
Grease small molds or ramekins and fill two-thirds full with batter.
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4
Steam in a covered steamer for 20 minutes until firm and spongy.
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5
Unmold and serve warm with sauce or grilled meat.
Did You Know?
Ablo vendors time their fermentation so the cakes are ready for the morning rush, when workers buy them fresh as a quick breakfast with pepper sauce.
Chef's Notes
Equipment Tips
- steamer
- mixing bowl
- molds or ramekins
Accompaniments
pepper sauce, grilled chicken
The Story Behind Ablo
Ablo is a testament to the fermentation expertise of Beninese cooks. The technique of fermenting a rice and corn batter before steaming it into soft cakes likely evolved alongside other fermented foods in the region. Today it is one of the most popular street foods in Cotonou, sold by women who rise before dawn to steam fresh batches.
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