If one has to talk about their childhood and Ghanaian food memories the classic Ghanaian Popsicle/Lollipop or Custard Ice Cream locally known as 'Abele Walls' or 'Tso Ice Cream' must be acknowledged.
Please note; The Custard used in this recipe doesn't include Eggs
Deliberately leaving a portion of your hot Chocolate in your mug, inserting it with the local chewing stick (Miswak) one will freeze it for when they returned from school to enjoy.
The local name for the Ghanaian Lollipop is Abele Walls or Tso (stick) Ice cream which is in the Ga language from Accra, Ghana.
Due to lack of detailed documented Ghanaian Food history, I’ll assume the recipe originated from the Ga’s (due to the name), however I stand corrected. Please share any history associated with Abele Walls by leaving your comments below.
The 3 common classic flavourings were Vanilla, Chocolate and Banana, however
in recent times Abele Walls has made a big comeback with new flavourings including crushed Oreo biscuits.
This recipe pays homage to the classic Chocolate flavour (since Ghana produces one of the best Cocoa in the world).
Abele Walls has a rich creamy Granita texture, meaning one can be left with ice after the flavourings have been sucked out of the Popsicle or Lollipop, a technique I mastered as a child.
Depending on how the Custard Ice cream is moulded one can refer to it as a Popsicle, Lollipop or a Chocolate Granita.
When last did you enjoy Abele Walls?
INGREDIENTS
500ml of Full Fat Milk
180g of Condensed Milk
1 heaped tablespoonful of Corn Starch
4 tablespoonful of Cocoa Powder (minimum of 80% Cocoa content)
4 tablespoonful of Milk Powder
A pinch of Salt
METHOD
Watch how to make your own Chocolate Granita at home below
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How about serving your Abele Walls with the classic Ghanaian Meat Pie
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I wish you had written the method including the video
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