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DISH RESEARCH · Bread

Ablo

Steamed fermented maize bread documented in Comè, Benin.

Ablo — illustrative food image

About Ablo

Assogba and colleagues document maize ablo made by experienced producers in Comè, Benin. This profile selects their observed maize process, distinguished in the study from the rice and mixed-cereal versions.

White maize supplies the main cereal character, with wheat flour, baker’s yeast, sugar and salt among the recorded inputs. Fermentation contributes the bread’s lightly acidic character.

The steamed bread forms small portions with a porous structure. The study describes this maize preparation as softer than the rice version, within a food tradition enjoyed at breakfast, as a snack and at celebrations.

Allergens in this recipe

Contains: Wheat (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Ablo

Assogba and colleagues’ observed Comè maize ablo.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • White maize grain: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader maize-grain identity; white maize bought in Comè, dehulled/milled within full observed process. No sweet-corn or nixtamalization assumed.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit flow-diagram washing/dehulling and batter dilution/adjustment waters. No unspecified mold-lining or grease inferred.
  • Wheat flour: Wheat
  • Instant dried baker’s yeast: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source explicitly dehydrated SAF INSTANT bought by producers; broader dry-yeast candidate.
  • Sugar: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed

Origins & food traditions

Countries

  • Benin
  • BeninCatalogue link pending review
  • TogoCatalogue link pending review
  • Ivory CoastCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. W. A. Assogba et al. — Effet des technologies de production traditionnelle sur qualité de ablo