Placali

About This Recipe

Placali occupies a unique place in Ivorian cuisine as perhaps the most texturally distinct of the country's staple starches. It is made from fermented cassava that has been finely ground and cooked with water into a smooth, translucent, slightly sticky gel. Its sour flavour from fermentation gives it a personality quite different from regular fufu or attiéké, and it pairs exceptionally well with the richness of palm nut soup (sauce graine). Placali is closely associated with the Bété people of western Côte d'Ivoire and the Lagoon communities of the south, where cassava has been cultivated and fermented for centuries.

Ingredients

Serves 4

• 1 kgfresh cassava, peeled and grated (or 400 g cassava flour)
• 4 cupswater
• 1 tspsalt
• 400 mlcanned palm nut cream (or 500 g fresh palm nuts, boiled and blended)
• 300 gsmoked fish or beef, flaked
• 2 tbspground crayfish
• 1 largeonion, diced
• 2 wholefresh chilli peppers, sliced
• 1 cubeMaggi seasoning cube
• 1.5 cupswater (for soup)

Instructions

1. 1

   Ferment the cassava (if making from fresh)

   Grate peeled cassava finely. Place in a cloth bag or cheesecloth and press out excess liquid. Let the pressed cassava sit at room temperature for 24–48 hours to ferment slightly, until it smells pleasantly sour. (Skip this step if using cassava flour.)

2. 2

   Dissolve cassava in water

   Mix fermented cassava (or cassava flour) with 2 cups of the cold water until smooth and lump-free.

3. 3

   Cook the placali

   Bring remaining 2 cups of water with salt to a boil in a thick-bottomed pot. Gradually stir in the cassava mixture while whisking constantly to prevent lumps. Cook over medium heat, stirring vigorously with a wooden spoon, for 10–15 minutes until the paste thickens, becomes transparent, and begins to pull away from the sides.

4. 4

   Shape

   Transfer to a wet bowl, smooth the surface, and let cool for 3–5 minutes. Invert onto a plate. The placali should be smooth, glossy, and hold its shape. Alternatively, shape into balls with wet hands.

5. 5

   Make the palm nut soup

   Combine palm nut cream, onion, chilli, crayfish, Maggi, and water in a pot. Bring to a boil, reduce heat, and simmer 15 minutes. Add smoked fish, simmer 5 more minutes. Adjust seasoning.

6. 6

   Serve

   Serve placali alongside a generous bowl of palm nut soup, tearing off pieces of placali and dipping into the soup.

Variations

• •

  Serve with okra soup instead of palm nut soup for a different pairing.

• •

  Add a small amount of cornstarch to cassava flour placali for a firmer, more elastic texture.

• •

  Make mini placali balls to serve as part of a larger Ivorian spread.

Storage

Store placali covered in the fridge for up to 2 days. It firms significantly when cold — reheat in a microwave with a damp cloth over the top or re-warm by briefly dipping in hot water.

Frequently Asked Questions