Zimmermann (1858) glosses abolo as bread, the common bread of the local people made from maize, and lists aboloba, the leaf in which bread is baked. Whitby (1968) describes a Ga abolo made from unfermented, part-cooked corn dough left to ferment, then wrapped in leaves and baked, and contrasts it with the steamed Ewe abolo.
The abolo was wrapped in leaves before baking.