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Fish, Africa and overseas

Ablo with shrimp tomato sauce

Ablo are small steamed rice cakes served with a spicy shrimp tomato sauce, for 4 people in 1 hour 15 minutes, at medium difficulty, for about €3.80 per person. The key to success is letting the batter rise until it doubles in volume before steaming.

Tonight, Benin comes to your table with ablo, small steamed rice cakes, and a spicy tomato sauce with shrimp.

Ablo with shrimp tomato sauce
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Ablo have a light, spongy crumb that soaks up the tomato sauce without turning mushy. The fermented rice batter gives these little cakes their distinctive airy texture, quite different from wheat bread. Against that softness, the spicy shrimp tomato sauce brings heat and richness that balance the mild rice.

This is a dish to plan for a Sunday or an evening when you have some time ahead, since the rising time calls for planning more than active work. Mon Chou suggests this recipe to shake up your usual dinners and bring something different to the table, while keeping the actual cooking steps simple.

The ingredients

4 people

Pantry

  • Rice flouroften in the pantry 250 g
  • Cooked riceoften in the pantry 150 g
  • Active dry yeastoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tbsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Cooked peeled shrimp 500 g

Fruits and vegetables

  • Tomatoes 5
  • Onion 2
  • Chili pepper 1
  • Garlic 2 cloves

Allergens Shellfish, Gluten

The step by step recipe

  1. Blend the rice flour with the cooked rice, yeast, sugar, a pinch of salt and 300 ml of warm water until you get a smooth batter.

    Use warm water, not hot, yeast dies above 45°C.

  2. Cover the batter and let it rise somewhere warm. 1 h

    It should double in volume and be full of bubbles.

  3. Blend the tomatoes with one onion, the garlic and the chili pepper, then cook the sauce in the oil until it thickens. 20 min

    Stir often, tomato puree sticks and burns quickly.

  4. Slice the second onion and add it to the sauce with the shrimp, season with salt and pepper, then let it simmer a few minutes. 5 min

    The shrimp are already cooked, they just need to warm through.

  5. Pour the batter into oiled ramekins, cover with foil and steam, then unmold the ablo and serve with the sauce. 25 min

    Poke an ablo with a knife, it should come out clean.

Our tips to get it right

  • Check that your active dry yeast still works by dissolving it in a little warm water with sugar before adding it, it should foam within a few minutes.
  • Oil the ramekins generously before pouring in the batter, so the ablo pop out cleanly and keep their round shape.
  • Taste your tomato sauce before adding the shrimp, that's the moment to adjust salt and chili to your liking.

The variations

  • Swap the shrimp for flaked white fish for a sauce that's just as flavorful but milder.
  • For a vegetarian version, add chickpeas to the tomato sauce instead of shrimp.
  • For kids, remove the chili seeds or cut the amount in half, the sauce stays tasty without the heat.

What to serve it with

  • A squeeze of lime over the sauce
  • A cool cucumber salad
  • Homemade ginger juice

Storage

Ablo keep for 2 days in the fridge in an airtight container and reheat well in a few minutes of steaming. The shrimp tomato sauce also keeps for 2 days, gently reheated in a saucepan. The raw batter doesn't freeze well, but cooked ablo freeze fine for up to a month.

Questions about this dish

Can I use wheat flour instead of rice flour?

No, rice flour is what gives ablo their signature soft, spongy texture. Wheat flour would completely change the texture and flavor of the cakes.

How do I know when the batter has risen enough?

The batter should double in volume and show plenty of small bubbles on the surface. If it still looks dense and smooth, let it rest longer somewhere warm.

Can I make the batter ahead of time?

You can make it the night before and let it rise slowly in the fridge overnight. Take it out a bit before steaming so it comes back to room temperature.

Do I need special equipment to steam the ablo?

A simple steamer basket or a pot fitted with a rack works fine, the foil covered ramekins sit easily inside. Just make sure the water doesn't touch the bottom of the ramekins.

How long does it take to make ablo with a spicy shrimp tomato sauce?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in ablo with a spicy shrimp tomato sauce?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does ablo with a spicy shrimp tomato sauce cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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