Mangu

placali

Next Dish: Achu Soup

Placali is a traditional dish from the Ivory Coast and Ghana, made from fermented cassava. The cassava is soaked, mashed, and then fermented for several days before being cooked into a soft dough. The dough is typically served in a flat, round shape and is often accompanied by a sauce or soup. It is a staple food in many West African countries, particularly among the Akan and Ewe people.

water

salt

Recipe

Ingredients:

  • 2 cups of cassava flour

  • 4 cups of warm water

  • Salt to taste


Instructions:

  1. Pour the cassava flour into a large bowl.

  2. Gradually add warm water to the cassava flour, stirring continuously to prevent lumps.

  3. Continue stirring until the mixture becomes a smooth paste.

  4. Add salt to taste and mix well.

  5. Cover the bowl with a clean cloth and let it sit at room temperature for about 2 hours.

  6. After 2 hours, pour the mixture into a saucepan and cook over medium heat, stirring continuously.

  7. Keep cooking and stirring until the mixture thickens and pulls away from the sides of the saucepan.

  8. Once the mixture has thickened, reduce the heat to low and cover the saucepan. Let it simmer for about 10 minutes.

  9. After 10 minutes, turn off the heat and let the placali cool before serving.