Entree: Cote d'Ivoire – Northern Culinary Region – Placali (Smooth fermented cassava dough served with a rich palm‑nut and meat stew)

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 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (240 g) cassava flour (dry fermented cassava flour or fine manioc flour)
- 4 cups (960 ml) water for the dough, plus extra as needed
- 1 lb (454 g) stewing beef, cut into 1-inch cubes
- 1/2 cup (120 ml) red palm oil
- 1 medium onion, chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 g) canned crushed tomatoes
- 1 cup (240 ml) palm nut concentrate or canned palm cream
- 2 cups (200 g) sliced okra (fresh or frozen)
- 1 scotch bonnet or habanero pepper whole for flavor (optional)
- 1 beef bouillon cube or 1 tsp (5 g) bouillon powder (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil (if needed for browning)

Instructions

1. Step 1: Make the placali dough: bring 4 cups (960 ml) water to a gentle boil in a heavy saucepan. Reduce heat to low and slowly add cassava flour in a steady stream, whisking or stirring vigorously to avoid lumps.
2. Step 2: Continue stirring over low heat until the mixture becomes thick, smooth, and elastic (similar to a firm mashed-potato or polenta consistency), about 8–12 minutes. If too stiff, add a little hot water and stir to loosen; if too thin, add a bit more cassava flour, a tablespoon at a time.
3. Step 3: Once cooked, remove from heat and shape into balls or mounds with a wet spoon or spatula. Keep covered and warm.
4. Step 4: For the stew, heat palm oil in a large skillet or saucepan over medium heat. Brown the beef cubes in batches; remove and set aside.
5. Step 5: In the same pan, add chopped onion and sauté until translucent, about 5 minutes. Add garlic and fry 1 minute more.
6. Step 6: Stir in crushed tomatoes and cook 5 minutes, then return the browned beef to the pan. Add palm nut concentrate, the whole scotch bonnet (if using), and 1 to 1 1/2 cups (240–360 ml) water to cover. Crumble in bouillon if using. Simmer gently until beef is tender, about 45–60 minutes.
7. Step 7: Add sliced okra in the final 10–15 minutes of cooking and simmer until the sauce thickens and okra is tender. Season with salt and pepper; remove the whole scotch bonnet before serving if left whole.
8. Step 8: Serve placali warm alongside generous portions of the palm‑nut and beef stew so diners can scoop stew onto the cassava dough.