Hello everyone! Nice to find up myself among you all!
My name is Prince SOSSOU but you can call me Sossou. I'm from Benin, a very small but amazing country with a population of 15 millions habitants located in West Africa. If you have once heard about "Femmes Amazones du Benin" or "Vodoo", simply know that they are talking about my beloved country😊. I'm D1 Student in Gifu University in Animal nutrition Science. My research mainly focuses on forage based diets (Grass + Legumes) in small ruminants feeding. Currently, I am exploring Guinea grass and Cowpea mixture silage quality and its efficiency in goats feeding. But before I go further, lemme introduce you to one of the famous and delicious food of my country: ABLO😋😋
Ablo (white thing having cake form😄in the picture) is a popular West African dish that resembles steamed dumplings. It is mostly made from fermented rice or maize batter, occasionally with a tiny bit of millet or cassava flour added. Soft, slightly sweet, and spongy cakes are produced by steaming the batter in tiny molds. Ablo is frequently eaten as a snack or combined with stews, soups, or savory sauces. Here as you can see in my picture, it was served together with fried chicken and blended pepper sauce. The fermentation process gives it a distinct flavor and improves its nutritional value.
Are you looking forward to learning more about Ablo's nutritional value, cultural significance, or preparation process😉😉? I will be more than pleased to explain to you in details.
Enjoy the picture and see you very soon!!!
Nice to meet you Sossou. The ablo looks delicious, thank you for this interesting food advice! I really want to try it some day.
ReplyDeleteYou're welcome, Jeanne. I'm amazed you are also animal science Student. Your research field sounds interesting. If I may ask, are you in Gifu University too? Thanks for your goods words about the Abloo. I can speak French fluently as well. Un plaisir de faire ta connaissance sous peu. Meilleures salutations.
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Nice to meet you Sossou. I have rarely heard about Benin but I know Vodoo. Can't wait for learning more about Benin and Ablo as well! It looks so delicious.
ReplyDeleteHi, Yanisa. Nice to meet you too. I'm glad you know about vodoo!!. I will come in another blog exclusively about that and also about some of my country cultural activities. Best regards
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Hi Sossou. Yanisa says exactly what I am thinking. I am also interested in Ablo. Is it fermented? I have no idea how you can make it. We talked a lot about fermented food in this class and so I think it may be our topic again this time.
ReplyDeleteHello Takashi-Sensei. Thanks very much for your comment and good words. Yes, Abloo is fermented, and the fact that it's made with sugar actually makes the taste so delicious. little bit sour, little bit sweet! I am looking forward to talking about it in details as soon as possible.
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