Zimmermann (1858, vol. 2) glosses aboboi as ground-beans and other beans which, boiled, make a favourite breakfast. Whitby (1968) describes aboboe in southern Ghana as a porridge of soaked, boiled round beans (Bambara groundnuts), seasoned with red pepper, salt and often sugar, and sold by food hawkers.
A hawker was selling bowls of aboboi in the morning.