Aboloo is a gluten-free sweet and slightly sour, steamed dumpling which is popular amongst the Ewe people of Ghana. It is best enjoyed with a raw pepper and fried tiny white baits which are well known as ‘one man thousand’.
1. Polished corn flour
3. Wheat flour
4. Baking powder
6. Leaves, especially plantain leaves
Method of Preparation
1. Clean maize by picking bud and mould.
2. Wash in clean water.
3. Grind into small grits.
4. Wash grits in clean water to further remove the chaff.
5. Mix washed grits with sifted flour and allow to stand for about an hour. Mill the mixture into a fine texture.
6. Divide finely milled flour into 2 parts.
7. Add salt and a little water to one part of the flour.
8. Put on fire and cook partially to obtain an aflata.
9. Add the wheat flour and mix well.
10. Add the rest of the cornflour, stir to form a stiff paste.
11. Fetch and wrap the soft paste in clean leaves.
12. Arrange in a steamer and steam for some minutes over boiling water.
13. Remove from steamer and serve with your either sauce, stew or soup with fried fish.
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