The ablos are small cakes of Togolese origin, often containing corn, and sometimes of rice (they are sometimes same associates!). They white and are sweetened.

Preparation

The ablos are created with cornstarch and rice flour, water, yeast, salt and sugar. Their preparation mainly consists in creating a pulp of these ingredients. There exists an alternative using maïzena and semolina of corn.

Use

They are often used as accompaniment with fried fish, with onions and green pepper They are sometimes eaten believed.