African Food, Bread Recipe
Ablo is a traditional Benin and Togo steamed fermented bread recipe.
Ablo African Steamed Bread Recipe
Explore and Understand Africa Through Her Food and Culture
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.
Ablo African Steamed Bread Recipe
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.
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.
