Placali (FUFU) Ivorian recipe

Placali is a type of fufu, in short an accompaniment for sauce. The placali is made from very simply fermented cassava. So you just have to soak your cassava for minimum 5 days and after crushing it . Then, it will take a sieving to get your dough . The dough will then be cooked over low heat, until you get the placali.

But if not, the placali is also sold already made in the markets and in the Afoshops huh! You don't have to do this whole process yourself. I myself have just bought for this recipe.

With what to accompany the placali?

Placali can be accompanied with several sauces . We have the placali seed sauce , and the placali Gombo sauce for example. Eating the Placali with the Gombo sauce is really more common in Côte d'Ivoire!

Besides, this dish is one of the top 10 most popular house dishes in Ivory Coast

Placali Côte d'Ivoire recipe

The recipe is in my opinion a little difficult . I say “apeu” because it took me almost 3 tries before succeeding perfectly my placali. Each time there was a little too much water in fact and it made my placali so too soft. In short the consistency was not the right one

So I have a tip. 

How to do the placali?

Before giving you my little tip, I will try to quickly explain the recipe for the placali. 

• Step 1: Dilute the dough with water
• Step 2 : The mixture is left to stand so that the water rises to the surface. Then we pour the water
• Step 3 : We go to cooking on the fire

My tip is therefore to repeat step 2, 2 times in a row and really leave enough time to get on the surface to be able to extract the maximum liquid. Voila, it was who made me succeed my placali in the th try lol

As usual, the complete recipe sheet is at the bottom of the article . Thank you for reading until the end and go to the next post where I will share my recipe for the Gombo sauce !!! So subscribe to my newsletter to not miss anything!

Placali recipe

5 from 1 vote

Placali is a type of fufu, in short an accompaniment for sauce. It is made from very simply fermented cassava

Serving 2 balls

Preparation time 30 minutes min

Cooking time 15 minutes min

Print the recipe recipe

Ingredients

  

• 1 Placali ball
• About 1 liter of water to dilute
• About 100 ml of water for cooking

Instructions

 

• Put in a bowl, water and dilute the cassava paste well with your fingers.
  
• Then let the dough rest for about twenty minutes.
  
• Then pour the white liquid that stagnates on the surface.
  
• Let stand again for ten minutes. But this time if you put a small laundry at the bottom of your bowl, so that it is a little tilted. Then pour all the white liquid again which rises again to the surface.
• Put the rest in a saucepan. Heat over low heat, turning with an African spatula (preferably solid).
• Turn constantly without taking a break. When the dough cooked and begins to become more compact, turn vigorously. The color will change little by little
• When the dough becomes consistent and unicolor. Add a little water here and cook for about 2 to 3 minutes. Turn vigorously again, until the dough becomes consistent.
  
• If you have a tail at home, use it with its little pestle to make a beautiful ball.
  
• Serve accompanied by the seed sauce or okra sauce . Enjoy your food!
  

Author: Viliane27

Type of dish: Side Dish

Kitchen: African

Keyword: Placali, Gombo sauce