A soft, slightly tangy fermented cassava dough with a smooth, gelatinous texture, the perfect neutral companion to rich Ivorian sauces.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: bowl
Accompaniments: sauce graine, sauce kopè, sauce aubergine
Instructions
-
1
Place fermented cassava paste in a pot with water.
-
2
Cook over medium heat, stirring continuously to prevent lumps.
-
3
Continue stirring vigorously for 15-20 minutes as the mixture thickens and becomes translucent.
-
4
The placali is ready when it pulls away from the pot and has a smooth, stretchy consistency.
-
5
Serve warm in a bowl alongside your choice of sauce.
Did You Know?
Placali has a unique translucent appearance that distinguishes it from other West African swallows — its slight tang from fermentation adds a subtle complexity.
Chef's Notes
Equipment Tips
- pot
- wooden spoon
Accompaniments
The Story Behind Placali
Placali is made from fermented cassava, a preservation technique developed centuries ago. It is especially popular in southern Ivory Coast and among the Bété and Dida peoples. The fermentation gives it a distinctive sour note that pairs well with rich palm-based sauces.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!