A Lifestyle Blog With An African Twist

Abala

Hello and welcome to The Cooking Wardrobe.  Today in cooking I will show you how I cook Abala. Abala is a savoury steamed snack that I learnt to cook from my grand mother.  According to my grandma, this snack originated from Senegal and or Ivory Coast.  See she wasn't quite sure herself but she made it for us because we loved it.  In fact we loved everything she cooked because we thought she was the best.

Normally I would show the finished product last but today I am showing it first to wet your appetite.  Now that you are salivating, lets get on with the cooking.
As you can see I served it with a simple lettuce, tomato and cucumber salad
The Ingredients I used are: 2 cups rice flour, 3 cups water 1 small brown onion (chopped) 1 small chili (chopped) 1/4 cup palmoil, 150gms prawns, 150gms fresh salmon (chopped) salt 
Preheat over to 200C fan forced.  Mix together rice flour, palmoil, onions,chili in a large bowl
Add water and whisk until well combined
Add prawns and salmon
Pour mixture into ramekins and sit in large baking dish.  Add some water in the baking dish to create steam.
Cover with foil and bake for an hour. 


7 comments

  1. omggg this looks amazing! you should be on top chef! #looksamazing

    www.simplysassysstyle.com

    dawn

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  2. Salivating indeed!! Never seen or had these before. Looks delish paaa....

    missymayification.blogspot.co.uk

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  3. Maravillosa! I love IT!

    vintangell.blogspot.com

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  4. You're making me hungry, Elsie! Sounds unusual and very yummy!

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  5. Oh this looks really delicious and it's gluten free so I can eat it too! Thanks for sharing it, I really want to try. Do you think I could halve the recipe successfully? It looks as though I could.
    xoxo

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    Replies
    1. Thanks Shawna. It is and yes you can halve the recipe. You can use any oil too if you can't find the palmoil just add a touch to tomato paste for color.

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Thanks for checking out my blog and leaving me a comment. I love reading your views as they inspire me to continue doing this blog. Love Elsie

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