Entree: Benin – Central Culinary Region – Ablo (Light fermented steamed pancakes made from millet and corn batter traditionally served with stews)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 6 hrs

Total 6 hrs 30 min

Ingredients

- 2 cups (240 g) millet flour
- 1 cup (120 g) fine cornmeal
- 3 tbsp (45 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 tsp (3 g) active dry yeast
- 3 1/2 cups (830 ml) warm water, divided
- 1/2 tsp (2 g) baking soda
- 2 tbsp (30 ml) vegetable oil, plus more for the pan

Instructions

1. In a large bowl whisk together millet flour, cornmeal, sugar, and salt. Sprinkle the yeast over 1 cup (240 ml) of the warm water, let stand 5 minutes until foamy, then stir into the dry mix with the remaining 2 1/2 cups (590 ml) water to make a pourable batter.
2. Cover the bowl with a cloth and leave in a warm place 6 to 12 hours to ferment until bubbly and slightly sour.
3. Before cooking, stir the baking soda into 2 tbsp (30 ml) warm water and add to the batter along with 2 tbsp (30 ml) vegetable oil; mix to combine.
4. Heat a nonstick or lightly oiled skillet over medium-low heat and grease lightly with oil. For each ablo ladle about 1/4 cup (60 ml) batter into the pan, cover, and cook 3 to 4 minutes until set and edges lift easily.
5. Flip and cook 2 more minutes until cooked through and lightly browned. Keep cooked ablo warm in a covered dish while you finish the batch.
6. Serve warm with a savory West African stew, soup, or sauce for an authentic Beninese meal.