Coastal Bread · Steamed Corn & Rice Cake
Abolo
Photo: Amuzujoe / Wikimedia Commons · CC BY-SA 4.0
Its faint tang comes from letting the corn-and-rice batter ferment for a day or more before steaming — the same fermentation trick that shows up across Ghana's corn-dough dishes.
A batter of fermented corn and rice flour, lightly sweetened and leavened, is steamed into small, soft cakes. It's a specialty of coastal towns like Anloga and Keta, sold split open with fried fish, shito, or grilled tilapia.
Why it's made this way: Abolo reflects the fishing-and-farming economy of Volta's coastal Ewe communities, pairing a mild, sweet-sour steamed bread with the day's catch; related versions are also made further along the coast by Ga-Dangme communities.
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Part of World of Street Food — 3248 dishes from 118 countries.
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