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Ablo, abolo: the Togolese and Beninese recipe for steamed corn bread

Recipe

Ablo, abolo: the Togolese and Beninese recipe for steamed corn bread

Ablo, or abolo, is a small corn and rice bread, steamed, originating in Togo and Benin, served with a spicy tomato sauce or fried fish.

Prep
100 min
Cooking
20 min
Total
120 min
Servings
8 people
Level
Medium
Cuisine
Togo and Benin, West Africa

Ingredients

Forpeople

Method

Preparing the batter

  1. In a saucepan, mix the corn flour with a third of the water and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and leave to cool completely.
  2. Dilute the yeast in a little warm water taken from the remainder, leave to rest for a few minutes.
  3. Mix the rice flour and corn starch into the cooled mixture, then add the diluted yeast, the sugar, the salt and the rest of the water. Mix until you get a smooth, fairly thick batter.
  4. Cover with a damp cloth and leave to rest for 1 to 2 hours in a warm place, until small bubbles appear on the surface.

Steaming

  1. Heat water in a couscoussier or a steamer. Fill small moulds two-thirds full with the batter.
  2. Place the moulds in the steamer basket and cook for about 15 to 20 minutes.
  3. Check that it is cooked by inserting the tip of a knife in the centre: it should come out dry. Unmould and serve warm, with a spicy tomato sauce or fried fish.

Tips

The resting time for the batter depends on the room temperature: about 1 hour in a warm place, up to 2 hours in a cooler climate.
Going further: history, variations, sides and tips

In brief

  • Ablo, also called abolo, is a small corn and rice bread, soft and lightly sweet, steamed
  • Origin: Togo and Benin, among the Guin people of Aného and the Adja-Ewe peoples
  • Key ingredients: corn flour, rice flour, yeast, sugar
  • Eaten with the fingers, alongside a spicy tomato sauce or fried fish

Origins and cultural history of ablo

Ablo, or abolo, is a steamed corn bread originating in Togo and Benin. Togolese oral tradition links it to the Feast of the Sacred Stone celebrated by the Guin of Aného, a coastal town east of Lomé, where it was served as a ritual bread during the enthronement of the king.

This small, soft bread spread among the Adja and Ewe peoples on either side of the Togo-Benin border, then to Ghana and Ivory Coast. It is eaten with the fingers, without cutlery, alongside a sauce or fish.

What are the key ingredients of ablo

Making ablo relies on a few simple ingredients, found in most African and Caribbean grocery shops, including NKOSI.

  • corn flour
  • rice flour
  • corn starch, cornflour
  • baker's yeast
  • cane sugar

Nutritional benefits of ablo

Corn flour provides around 356 kcal and 77 g of carbohydrates per 100 g, and rice flour around 349 kcal and 80 g of carbohydrates per 100 g, according to the Ciqual table from Anses.

Frequently asked questions about ablo

What is the difference between ablo and abolo?

Ablo and abolo refer to the same steamed corn bread: abolo is the more common form in Ivory Coast, ablo in Togo and Benin, its two countries of origin.

Why does the ablo batter need to rest before cooking?

The resting time lets the yeast raise the batter: small bubbles appear on the surface, a sign that it is ready. Allow 1 to 2 hours in a warm place, longer if the room is cool.

Where to find the ingredients for ablo in France?

NKOSI sells the rice flour and cane sugar for this recipe on nkosiagro.com, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.

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