Ablo (Steamed Fermented Rice Cakes)

Name: Ablo (Steamed Fermented Rice Cakes)
Yield: 8
Cuisine: Togo
Ingredients: Rice flour — 300 g (2½ cups); Corn flour — 100 g (¾ cup); Sugar — 50 g (¼ cup); Instant yeast — 7 g (2¼ tsp); Water, lukewarm — 350 ml (1½ cups); Of salt — pinch; Banana leaves or foil, for steaming parcels

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Rice flour — 300 g (2½ cups)
Corn flour — 100 g (¾ cup)
Sugar — 50 g (¼ cup)
Instant yeast — 7 g (2¼ tsp)
Water, lukewarm — 350 ml (1½ cups)
Of salt — pinch
Banana leaves or foil, for steaming parcels

Method

In a large bowl, whisk together rice flour, corn flour, sugar, yeast, and salt.
Gradually add warm water, whisking until a smooth, thick, pourable batter forms, similar to a pancake batter.
Cover the bowl and let the batter ferment and rise in a warm place for 2–3 hours until visibly bubbly and slightly puffed.
Prepare small parcels or lightly greased ramekins/cups for steaming; if using banana leaves, briefly pass them over a flame to soften.
Fill each parcel or cup about two-thirds full with the fermented batter.
Set up a steamer or a large pot with a rack and simmering water. Steam the filled parcels or cups for 20–25 minutes until firm, set, and a skewer inserted comes out clean (internal temperature at least 90°C/195°F).
Let cool slightly before unwrapping or unmolding. Serve warm, plain or with a spicy tomato sauce.

Introduction: Ablo is a soft, slightly sweet and tangy steamed bread made from fermented rice and corn flour, a beloved Togolese specialty especially associated with the coastal Ewe communities.

Cultural Background: Ablo is a soft, slightly sweet and tangy steamed bread made from fermented rice and corn flour, a beloved Togolese specialty especially associated with the coastal Ewe communities. Steamed in small banana-leaf or foil parcels, it’s sold hot from roadside stalls, often alongside a spicy tomato sauce or grilled fish.

Tips: Make sure the batter has fermented until visibly bubbly before steaming — this fermentation is what gives ablo its characteristic light, slightly tangy texture.

Variations: A few tablespoons of mashed ripe banana can be added to the batter for a naturally sweeter version, popular in some households.

Storage: Store cooled ablo in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Reheating: Re-steam for 5–8 minutes to restore softness, or microwave briefly covered with a damp cloth.

FAQs:

Q: Can I use only rice flour without corn flour?

A: Some regional variations use rice flour alone, though the corn flour blend is common and gives a slightly firmer texture.

Q: Is ablo gluten-free?

A: Yes, it’s naturally gluten-free as both rice and corn flour contain no gluten.

Q: What do I serve with ablo?

A: It’s traditionally paired with a spicy tomato-pepper sauce, fried fish, or wagashi frit.