I decided that I was going to make ablo, and ablo I was going to make. They are traditional corn and rice flour dumplings that are made and sold by women on street corners in Côte d’Ivoire. If you have a good ablo supplier, you hold on to her as families typically do not bother with making the dumplings at home. Well, you can’t really find ablo in Manhattan, so I had to learn how to make it. It was surprisingly easy once I found the right recipe, the right ingredients as well as the right technique to steam them. Yes, many rights and multiple tries later, I had the perfect ablo that I served with a “sauce feuille” from Togo. The dumplings were light and flavorful, chewy with a melt-in-your-mouth quality. They were definitely worth all the trouble.