CONTRIBUTED BY: Martine D. Akofa, Spouse to the Ambassador
1/4 cup cornmeal
1/4 cup corn flour
2 cups rice flour
1 qt. water
1/4 cup white sugar
1 tsp. salt
1 tsp. baking powder
1 0.75 oz. packet of active dry yeast
- In a large cooking pot, mix together the corn meal, corn flour and ½ quart of water.
- Bring the mixture to a vigorous boil, then turn the flame off and mix in the remaining 1/2 quart of water – this is to loosen the mixture as well as to drop the temperature.
- Add and stir into the mixture the 2 cups rice flour, ¼ cup sugar, 1 packet of yeast and 1 tsp. baking powder. Blend everything together thoroughly.
- Set the pot aside, uncovered, for one full hour. (Note: the yeast is most active at cool to warm room temperatures. If the room temperature is below 20 degrees C (68 F) or above 40 C (100 F), the yeast will not raise your bread mixture).
- One hour later, the dough should have increased significantly in size, and have a porous texture. Use a stiff whisk or wooden spoon to stir the dough until smooth again.
- Spoon the dough into bread or cupcake tins, then place the tins inside a very large cooking pot or baking dish. Fill the bottom of the pot or baking dish with about 1/2″ to 3/4″ of water, cover, and bring to a boil.
- Steam the dough for about 15 minutes or until it becomes firm and will hold a shape when moulded. You may need to work in batches, depending on the size of your baking tins and the pot or dish you are steaming the dough in.
- Allow to cool enough to handle, then shape the steamed Ablo into serving sized balls before presenting to the table.
- Serve with tomato stew or spinach stew