Placali Recipe

Placali is an Ivorian fermented cassava paste (yucca) also consumed in Togo
(Agbélimakoumè). Cassava is a root tuber, rich in starch and has a nutty
flavor.

Servings:

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Fermentation Time
2 days

Total Time
2 days, 50 minutes

Course:

Side Dish Swallow

Cuisine:

Ivoirian Togolese

Keywords:

Cassava Recipe Placali Placali Recipe

🧂 Ingredients

cassava

Instructions

1 Chop the tip and tail of the cassava root. Using a sharp knife, carefully cut
the entire length of the cassava. Peel the brown skin and the thick white layer.
Once the root is peeled, cut it into pieces, wash, grate and crush the cassava.
If the crushed cassava contains a lot of fiber sieving.
2 Transfer the crushed cassava to a bowl, cover and let ferment for 2 days.
3 Put the crushed cassava in a saucepan, add a little water and mix until the
consistency is liquid, then set aside.
4 Before cooking remove the water that has been formed on the top of the
casserole. The more water you keep, the more Placali will be soft.
5 Put the saucepan on the heat and cook while turning using until the mixture
becomes compact.
6 Put the rest in a saucepan. Heat over low heat by turning constantly with a
spatula without pause until the dough thins and begins to get more compact turn
energetically. Cook for 5 ~ 10 min (or until the dough does not thigh).
7 Placali can be enjoyed with Palm nut soup, Okra or Kpala.