Ablo (Steamed Cornmeal Cakes)

Aug 5

2 min read

Prep time: 20 minutes (plus 2 hours fermentation)

Cook time: 20 minutes

Total time: 2 hours 40 minutes

Servings: 6 servings (12 small cakes)

Country of Origin

Togo

Description

Slightly sweet, spongy steamed cakes made from fermented cornstarch and rice flour dough cooked in small molds or banana leaf wrappers.

Presentation & How It's Eaten

Served warm out of steamer alongside spicy fried red fish and a fresh tomato-onion pepper sauce.

Ingredients

Step-by-Step Directions

Prepare Starter: Mix yeast, 1 tsp sugar, and 1/4 cup warm water in a bowl; let bloom for 10 minutes until foamy.
Make Batter: Whisk corn flour, rice flour, cornstarch, remaining sugar, and salt in a large bowl. Pour in yeast mixture and remaining warm water to create a smooth batter.
Ferment: Cover bowl with a damp cloth and place in a warm spot for 1.5 to 2 hours until double in size and bubbly.
Fill Molds: Stir batter gently. Pour into small oiled silicone molds or banana-leaf lined ramekins, filling three-quarters full.
Steam: Place molds in a steamer over boiling water. Cover and steam on high heat for 15–20 minutes until firm and cooked through.
Unmold: Let cool for 5 minutes before unmolding.

Optional

Flavor Twist: Add 1 tbsp coconut milk to batter for a richer flavor profile.

Cooking Tips

Maintain High Steam: Keep steamer water at a rolling boil throughout cooking process to ensure cakes rise light and spongy.

Nutrition Facts

(Estimated per serving, based on 6 servings)

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