Entree: Cote d'Ivoire – Central Culinary Region – Placali (Smooth fermented cassava dough cooked into a starchy staple often served with stews and sauces)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 2 cups (240 g) fermented cassava flour (or fufu-style cassava flour)
- 4 cups (960 ml) water
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) palm oil or vegetable oil (optional, for sheen)

Instructions

1. In a bowl, whisk 1 cup (240 ml) of the water into the fermented cassava flour to form a smooth slurry with no lumps.
2. Bring the remaining 3 cups (720 ml) water to a rolling boil in a heavy saucepan. Add the salt to the boiling water.
3. Reduce heat to medium-low. Pour the cassava slurry into the boiling water in a steady stream, stirring constantly with a wooden spoon or silicone spatula to prevent lumps.
4. Continue stirring vigorously as the mixture thickens and becomes glossy. Cook and stir for 8–12 minutes; the dough should pull away from the sides and form a cohesive, elastic mass.
5. Turn off the heat, add the palm or vegetable oil if using, and beat the placali in the pot for 1–2 minutes to smooth the texture.
6. Wet a wooden spoon or a bowl with cold water and shape the placali into a mound or individual portions. Serve immediately with your preferred sauce or stew.