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Placali
Ivory Coast
The traditional fufu of southern Ivory Coast. The fermented flavour pairs perfectly with the richness of palm nut soup.
Ivorian fermented cassava paste — cassava fermented and cooked into a thick, slightly sour starchy paste. Eaten with palm nut or groundnut soup.
Prep
10 mins
Cook
20 mins
Difficulty
Easy
Calories
315 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gfermented cassava paste or fresh cassava, grated and fermented 2 days
waterto cook
saltto taste
Method
1
Bring water to a boil. Add fermented cassava gradually, stirring constantly.
2
Cook 15-20 minutes until smooth and thick.
3
Serve moulded in bowls alongside soup.
Chef's Tip
The fermentation gives placali its distinctive sour flavour — it should smell and taste tangy.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.