Togolese Ablo Coconut Rice Cakes with Bean Stew

Ingredients

• 1 1/2 cups rice flour
• 1 can coconut milk
• 2 tbsp sugar
• 1 tsp instant yeast
• 2 cans black-eyed peas, drained
• 3 tbsp neutral or red palm oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 red chili, minced
• 1 cup vegetable stock or water
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Whisk the rice flour, sugar, yeast, 1/4 teaspoon of the salt, and the coconut milk into a thick, smooth batter, then cover and leave in a warm place for 45 minutes, until bubbly and risen.
2. The batter must ferment before steaming. Unrisen batter steams into a dense, gluey cake rather than the light, faintly sour ablo it should be.
3. Meanwhile heat the oil in a pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until golden, then add the garlic, ginger, and chili for 30 seconds.
4. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes and cook for 10 minutes until they collapse and the oil separates.
5. Add the black-eyed peas and the stock, and simmer for 20 minutes, crushing a handful of the beans against the pot so their starch thickens the stew.
6. Spoon the risen batter into small oiled ramekins or foil cups, filling them two-thirds full to leave room to rise.
7. Set them on a rack over 2 inches of simmering water, cover, and steam for 20 to 25 minutes, until a skewer inserted into the centre comes out clean.
8. Turn the ablo out and serve warm with the bean stew, the cilantro, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.