🌽 Togolese Steamed Corn Bread

Ablo is a beloved Togolese steamed rice bread, soft, fluffy, and lightly sweet. It is commonly enjoyed with grilled fish, pepper sauce, or stew and often appears at family gatherings and celebrations. Unlike baked bread, ablo is steamed, giving it its signature airy texture and gentle flavour.

This traditional recipe is simple but deeply rooted in Togolese food culture, passed down through generations and enjoyed across West Africa.

Ingredients (Serves 6 people)

• 3 cups rice flour
• 1 cup cornflour (fine cornmeal)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2½ cups warm water
• 1 tablespoon vegetable oil (for greasing)

How to Make Ablo (Step-by-Step)

1. Prepare the Batter

In a large bowl, combine:

• Rice flour
• Corn flour
• Sugar
• Salt
• Yeast

Slowly add the warm water while mixing until you get a smooth, thick batter (similar to pancake batter).

2. Ferment

Cover the bowl with a clean cloth and place it in a warm spot.
Let it rest for 8–12 hours (or overnight).

✔️ The batter should rise slightly and develop tiny bubbles — this is what makes ablo fluffy.

3. Prepare for Steaming

Lightly grease small bowls, ramekins, or ablo moulds with vegetable oil.

Stir the fermented batter gently, then pour it into the moulds, filling each about ¾ full.

4. Steam

Place the moulds into a steamer with boiling water.

Cover and steam for 20–25 minutes until the ablo is firm and cooked through.

✔️ A toothpick inserted in the centre should come out clean.

5. Serve

Allow to cool slightly, then gently remove from the moulds.

Serve warm with:

• Grilled fish
• Tomato pepper sauce
• Spicy stew
• Fried fish or chicken

Variations

• Add a little coconut milk for a richer flavour.
• Use banana leaves instead of moulds for a traditional aroma
• Slightly increase the sugar for a sweeter version

Storage

Ablo is best eaten fresh.
If needed, store in an airtight container for up to 24 hours and reheat gently by steaming.

Why You’ll Love This Recipe

• Naturally gluten-light
• Steamed, not fried
• Simple ingredients
• Deep cultural roots
• Perfect for family meals

Mani’s Tips

• If your kitchen is cold, wrap the batter bowl with a towel during fermentation to help it rise better.
• Don’t overfill the moulds; allow space for the dough to puff up while steaming.
• For extra softness, let the batter rest for the full 12 hours.
• Ablo tastes best freshly steamed, so plan to serve it warm.

🤍 Mani’s Blessing

May this simple, nourishing dish bring warmth to your table and joy to your heart.
As you share this meal, may your home be filled with peace, laughter, and grateful moments together. 💛