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Abomey (Benin)
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Bread
Vegan
Food Flavour DNA
Nutritional Values
240kcal
4gProtein
50gCarbs
1gFat
2gFibre
100 gServing
* Per serving · 100 g. May vary.
Allergens
🌾 Gluten
Also served in
Ablo
How to order / say it
Say it
Ablo — [ah-bloh]
Order
I'll have some Ablo, please.
Locally
Je prendrai de l'Ablo, s'il vous plaît.
Say locally
Steamed cakes made from fermented batter.
Why try it?
Ablo is a must-try as it portrays the unique fermentation techniques used in Porto-Novo, reflecting the cultural exchange and adaptation of traditional bread-making processes.
How it tastes
These cakes are mildly sweet and satisfyingly chewy, with a subtle tanginess from fermentation, making them perfect for soaking up sauces.
Origin & History — first documented: 1910
Originated from the convergence of local and neighboring culinary practices, Ablo became a household essential in the 19th century.
Recipe
Ingredients
- 🌾 200 g rice flour
- 🧂 1 tsp yeast
- 🍯 1 tbsp sugar
- 300 ml water
- 🧂 1 tsp salt
Method
- 1 Dissolve yeast and sugar in warm water and let it sit until frothy.
- 2 Mix rice flour and salt in a bowl.
- 3 Slowly add the yeast mixture to the flour and blend until smooth.
- 4 Let the batter rise until doubled in size.
- 5 Pour into molds and steam until cooked through.
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