Abala

Ingredients

Batter

• 400 gblack-eyed peas, soaked overnight and peeled
• or 400 g rice flour, for the rice version

Seasoning

• 1onion
• 2scotch bonnets
• 1 tspsalt
• 1stock cube
• 2 tbspground crayfish, optional

Also

• 3 tbspred palm oil, optional
• about 150 ml water

To wrap

• banana leaves, softened over a flame
• or foil

To serve

• hot, with pap or with a stew
• as a market breakfast

Directions

1. Soak them overnight, which loosens the skins considerably. Repeat this several times, changing the water, until almost no skins remain. Blend the peeled beans with the onion, peppers and as little water as possible. Use as little water as the blender will accept, since a wet batter gives a sloppy pudding that never sets firm.
2. Blend it until completely smooth, which takes longer than seems necessary. Beat the blended batter hard with a wooden spoon or a whisk for several minutes. Stir in salt, crumbled stock cube and ground crayfish if you are using it.
3. Season it firmly and taste a little of the raw batter, since nothing can be added once it is wrapped. For rice abala, mix rice flour with hot water into a thick paste, season it, and steam it the same way.
4. Cut them into squares large enough to wrap generously. Spoon batter into the centre of each leaf and fold it into a parcel, tucking the ends underneath. Leave room for expansion, since the batter swells as it steams. Fold it tightly enough that water cannot get in, since a leaking parcel gives waterlogged abala.
5. Set the parcels seam side down in the steamer so they hold themselves closed. Set the parcels on a rack over simmering water, or on a bed of leaf stems in the bottom of the pot.
6. Steam rather than boil them, since water reaching the batter dilutes it and ruins the texture. Cover the pot tightly and steam for forty to forty-five minutes.
7. Top up the water as it evaporates and never let the pot boil dry. Now checking that they are done. Serve them hot in their leaves, opened at the table. They keep two days refrigerated and are resteamed to reheat.

Technique

• It is the same bean batter as akara, steamed instead of fried.
• Peeling the beans is essential and is the main work.
• Beating the batter incorporates air and lightens the texture.

Substitutions

• Rice flour, for the rice version.
• Foil in place of banana leaves, accepting the loss of aroma.

Variations

• Made with rice flour, which is plainer.
• With fish or egg set into the parcel.
• Made with palm oil, which colours it orange.

History

Steamed in leaf parcels at market stalls, a soft cousin of the fried akara made from the same bean batter.

Frequently asked questions

What is Abala?

Abala is a snack from Gambia: steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Steamed in leaf parcels at market stalls, a soft cousin of the fried akara made from the same bean batter.

How long does Abala take to make?

Abala takes 30 min plus overnight soaking of preparation and 45 min of cooking. The recipe makes 10 parcels. It is rated medium to make.

What can I substitute in Abala?

Yes, within limits. Rice flour, for the rice version. Foil in place of banana leaves, accepting the loss of aroma.

What is the most important thing to get right in Abala?

Soak them overnight, which loosens the skins considerably. Repeat this several times, changing the water, until almost no skins remain. Blend the peeled beans with the onion, peppers and as little water as possible. Use as little water as the blender will accept, since a wet batter gives a sloppy pudding that never sets firm.