Abolo is a gluten free sweet and slightly sour, steamed dumpling loved by the Ewe people.
Delicious Gluten-Free Abolo: A Popular Ewe Dumpling
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Ewe’s Delight: The Tangy and Gluten-Free Abolo Dumpling
Hi subscribers today I’m going to show you something different so stay with me as I go around with you and don’t forget to subscribe like comment and share today we are going to see how abolo is done there’s this local food.
Called abolo yeah we are going to see how it is done so don’t forget to subscribe like and comment it’s your regular to guy pring you have to ra or wash the dry corn with water that’s the process you have to pour water to the dryon and wash it very well yeah that’s what she’s doing so.
Watch and see how it will be done when you raise the corn the next step or the next thing you do is you take it to your grinding machine for mailing machine so that they will uh grind it for you the gr is for rly so from here we are going to gring so that they will grind it but be.
A rough grinding yeah so this is the grinding machine this is what we are going to have our rough grinding now the next thing you you do is you see the rough grinded maze because that is this is the process in which you can get your bolo so you need to save the.
Grinded maze it is roughly grinded so you need to save it so when you see it the the flour that will be left is what we will use for theolo so that’s why you need to se it it is not all that smooth speee spee that’s one foree.
so this is the one we are going to use for theolo so what you do is you soak it for 7 hours you will soak it for 7 hours after 7 hours you come back and S it from the water after that you you take it to the grinding machine again and this time.
Around that is going to be grinded smoothly you mix you mix the a dry corn flour with the so cornflour some of it before taking it to the grinding machine and when you get to the grinding machine it should be grounded very smoothly he.
After that you will come and see again it’s not small process a lot of work you come a see again yeah so after you finish saving then you are getting closer to what you want speee spee spee.
I give you TR speee now after you done with the saving you divide it into two into one one is going to use to prepare porridge and two is going to be used to mix with the porridge yes that is how it is done so you divide it 2 into.
One which means you divide you have two one side one one side and the one is going to be used for porridge now these are the leaves in which the will be made or be put before cooked these are the leaves it is mostly put in these leaves so this is the porridge they’re using one for the.
Porridge so this is the porridge n n n n so after you done preparing the porridge you pour it into a bowl or something to make it dry because it’s hot when it is dry that is when you mix it with the remaining two flour that is left.
you have to spread it to make it cool down it can’t be hot like this so after the porage you add salt to it you add salt to it and then you keep spreading till it’s cool down because it can be hot before you add the two corn flour left to it it has to cool down.
Before you mix it with the two corn flour you add flour to the remaining corn flour that is left over there you add flour to it the quantity of the corn flour left should give you the quantity of flour that you going to add to it now you.
Mix the porridge with the remaining flour that you left you mix it together you made it very soft you mix it all together and you add water to it to make it very soft you mix it very well and after you are done with the mixing you’re going to.
Keep it down for almost like 12 to 13 hours before you cook it it before you cook theolo you have to keep it down for 12 to 13 hours before you cook theolo that’s why you need to add more water to it to be soft this what the bowl will be arranged on before being put on fire there holes in it so that the water vapor from the.
Water can reach it yeah so this it is done it’s about to be put on fire and then the Volo is ready to be eaten and it doesn’t keep long on fire within 5 to 6 minutes the B should be cooked within 5 to 6 minutes the B should be cooked and it’s the Vaper of the water.
That cooks it so as you putting the abolo on the leaves make sure the water to is on fire getting ready for the B to be put on so the water have to be on fire once you dividing the ab that is it you can see it yourself you cover it it is the heat that will cook it so.
You have to cover it so that the heat can cook itot this is how it looks like very hot your abolo is ready hot abolo if you haven’t tried this before try it you can eat this raw take give it any kind of soap any kind of Steel Grand pepper it’s good to go.
