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Cereals and bread from Southern Benin, eaten across Benin and in Togo, Nigeria, Côte d'Ivoire and Ghana
Ablo is a slightly sweet and sour steamed bread from southern Benin. Wet maize (or rice) flour is partly cooked, mixed back with raw flour, sugar, salt and baker's yeast, left to rise for several hours and steamed.
| White maize, dehulled and wet-milled (or imported rice, soaked 1–2 h and milled) | Some Comè producers blend 10–15% rice into the maize[assogba2016] |
| Wheat flour, sugar and salt | [assogba2016] |
| Instant dry baker's yeast | [assogba2016] |
| Starter | baker's yeast added to the dough; the maize wet flour may also carry lactic bacteria |
Total time across the recorded steps: 5.7 h – 11 h
What changes: Maize is dehulled and milled wet into a fine flour
Producers call this wet flour mawè. Classic mawè is a dough soured for one to three days, and less sour mawè is preferred for ablo. Output: wet maize or rice flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ablo is a slightly sweet and sour steamed bread from southern Benin. Wet maize (or rice) flour is partly cooked, mixed back with raw flour, sugar, salt and baker's yeast, left to rise for several hours and steamed. Made in 4 steps over 5.7 h – 11 h. The longest step, leave the dough to rise, takes 4–7 h (Assogba W.A 2016). Saccharomyces cerevisiae and Lactic acid bacteria and yeasts growing together in the dough do most of the fermenting.
| Main step | 4–7 hMeasured[assogba2016] | Leave the dough to rise |
|---|---|---|
| Acidity | pH 4.3–4.5Measured[assogba2016] | Steam the risen dough |
Ablo is a steamed yeast-risen bread, where most Beninese maize foods are gels or porridges. Rice ablo is quicker to make than maize ablo because the rice is only soaked and milled, not dehulled; it is also more elastic.
Steaming cooks the dough and works as pasteurisation; acidification during rising limits Enterobacteriaceae.
Hazards the sources name: Enterobacteriaceae, held back as the dough acidifies (reported from earlier work).
Every number is labelled with how it is known. How this atlas is made
Ablo is eaten across Benin and sold in Togo, Nigeria, Côte d'Ivoire and Ghana. In Cotonou and Porto-Novo rice has progressively replaced maize, for simplicity of the process according to the producers.
