African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Ablo African Steamed Bread Recipe

African Food, Bread Recipe
Ablo is a traditional Benin and Togo steamed fermented bread recipe.

Ablo African Steamed Bread Recipe



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.


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 salt1 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.

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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