Ghanaian
Abolo
Abolo is a soft, lightly sweet Ghanaian steamed corn bread made from fermented maize dough and wrapped in banana leaves. It is especially loved with hot pepper sauce, shito, or fried small fish.
Watch it madeLes Délices de Vaïa · 8:07
Ingredients
- Fermented white corn dough1 cup
- Rice flour1/3 cup
- Warm water1/2 cup, plus more as needed
- Sugar2 tbsp
- Active dry yeast1 tsp
- Salt1/4 tsp
- Neutral oil1 tsp
- Banana leaves2 large pieces
- Shito or fresh Ghanaian pepper sauce2 tbsp, to serve
- Fried tiny anchovies or small fish1/4 cup, to serve
Method
- Place the fermented corn dough in a bowl and loosen it with the warm water until smooth.
- Add the rice flour, sugar, yeast, and salt, then beat well with a wooden spoon until the batter is thick, smooth, and slightly pourable.
- Cover the bowl and leave it in a warm place for 6 to 8 hours, or overnight, until the batter smells pleasantly sour and has small bubbles.
- Pass the banana leaves briefly over a flame or dip them in hot water to soften them, then wipe them clean.
- Lightly oil the softened banana leaves.
- Stir the fermented batter and add a splash of water only if it is too stiff to spoon.
- Divide the batter between the banana leaves and fold each one into a secure parcel, leaving a little room for the abolo to rise.
- Set a steamer over simmering water and arrange the parcels inside without crowding.
- Cover and steam for 25 to 30 minutes, until the abolo is firm, springy, and cooked through.
- Rest the parcels for 5 minutes before unwrapping.
- Serve the abolo warm with shito or fresh pepper sauce and fried tiny anchovies or small fish.
Common questions
Can I substitute the banana leaves if I can't find them for abolo?
Yes. Use parchment paper or foil lightly oiled on the inside. Banana leaves add aroma and prevent sticking, but parchment works well. Avoid wax paper, which can melt, and make sure the packet is sealed loosely enough for steaming.
How do I know when the batter has fermented long enough?
It should smell pleasantly sour, look slightly aerated, and have small bubbles across the surface. At room temperature this often takes 6 to 8 hours, but in a cool kitchen it may need longer. Don’t let it become sharply alcoholic.
What are the most common mistakes when steaming abolo?
The biggest mistakes are batter that’s too thick, parcels packed too tightly, and steam that’s too vigorous. Keep the water at a gentle simmer, leave room for expansion, and don’t open the lid often or the abolo may turn dense.
How should I store leftover abolo, and can I reheat it?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat by steaming for 5 to 8 minutes or microwaving covered with a damp paper towel. You can also freeze it for about 1 month and thaw before reheating.
What’s the best way to serve abolo?
Serve warm with shito or fresh Ghanaian pepper sauce and fried tiny anchovies or small fish. It also pairs well with stewed fish, eggs, or beans. For breakfast, keep the portions small and serve immediately after steaming.