Togolese Ablo

Ingredients

• 1 cup rice, soaked overnight
• 1 cup fine cornmeal
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp instant yeast
• 1 1/2 cups warm water

Before you cook

• Soak the rice in water overnight, then drain and blend it with a little water into a smooth, thick batter.
• Grease small bowls or muffin cups lightly for steaming.

Steps

1. Whisk the cornmeal into 1 cup of warm water in a saucepan.
2. Cook over medium heat, stirring constantly, for 5 minutes until it thickens into a smooth paste.
3. Remove the paste from the heat and let it cool until just warm.
4. Stir the blended rice batter into the cooled cornmeal paste.
5. Sprinkle the yeast, sugar and salt over the mixture.
6. Stir in the remaining 1/2 cup of warm water until smooth.
7. Cover the bowl and let it ferment in a warm place for 1 hour, until it looks puffy and bubbled.
8. Set up a steamer with simmering water.
9. Spoon the batter into the greased bowls or cups, filling each about two-thirds full.
10. Place the filled cups into the steamer.
11. Cover and steam for 30 minutes until the cakes are firm and set.
12. Let the cakes cool for 5 minutes before turning them out.
13. Serve warm with a spicy tomato sauce or grilled fish.