Ablo African Steamed Bread Recipe

Explore and Understand Africa Through Her Food and Culture

9-30-2015

Ablo steamed bread African food recipe takes a few days to complete in order for the dough to ferment giving ablo a unique sourdough flavor. After fermentation, the ablo is wrapped in cornhusks and steamed.

Ingredients

Lukewarm water

3 cups white cornmeal

½ teaspoon salt

1 tablespoon vegetable oil

Directions

In a large bowl, combine the cornmeal and salt with just enough warm water to form stiff dough. Cover the bowl with a clean cloth. Set in a warm place for two days to ferment.

Using prepared fresh or dry corn-husks brushed inside with oil, place dough in the middle of husks making sure the husk is curling around the dough. Place a second husk over the first and tie the ends with string or fold under the ends. Use a food steamer to cook aboloo or steam, tightly covered, over briskly boiling water for 20 minutes. Leftover aboloo can be frozen.

Did you know?
Aboloo is a steamed fermented cornbread recipe from Ghana which is made in the same way as Benin and Togo Ablo. Aboloo and Ablo is eaten with a variety stews and soups.

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