Abolo or Ablo is a gluten free sweet and slightly sour, steamed dumpling, which is popular amongst the Ewes of Ghana, Togo, Côte D’Ivoire and Benin.
Abolo is made with corn and rice flour, sugar, baking powder andyeast.
It is best enjoyed with a spicy tomato salsa (known as raw pepper), and fried tiny white baits known as ‘one man thousand’.
Note: Steaming the Ablo or Abolo in a banana leaf, will require a thicker mixture, hence add the extra dry ingredients.
It can be Abolo with Ademe dessi, shito, okro soup etc.
Ingredients
100grammes of corn flour
60 grammes of corn starch
300grammes ofrice flour
Half teaspoonsful of baking soda
7grammes of dry yeast
2 tablespoonfuls of sugar
Water
Preparation
- Clean maize
- Wash in clean water.
- Grind into small grits.
- Wash grits in clean water to further remove the chaff.
- Mix washed grits with sifted flour and allow to stand for one hour. Mill the mixture into a fine texture.
- Divide finely milled flour into two parts.
- Add salt and a little water to one part of the flour.
- Put on fire and cook partially to obtain an aflata.
- Add the wheat flour and mix well.
- Add the rest of the cornflour, stir to form a stiff paste.
- Fetch and wrap the soft paste in clean leaves.
- Arrange in a steamer and steam for some minutes over boiling water.
- Remove from steamer and serve with your desired sauce, stew or soup with fried fish.
Source: Pulse.comgh