Cassava Staple · Lightly Fermented
Placali
Photo: Jacquitoz / Wikimedia Commons · CC BY-SA 4.0
Placali is left to ferment for a day or two before it's cooked, giving it a faint sourness that sets it apart from same-day cassava foutou.
Grated cassava is soaked and lightly fermented, then cooked down into a smooth, elastic, pale-yellow paste. It's eaten by hand, pinched off and dipped into okra (gombo) sauce, and sold cheaply from covered basins at street stalls across Abidjan.
Why it's made this way: As a low-cost cassava staple popularized by the city's lagoon communities, placali became a everyday budget alternative to attiéké for Abidjan's market workers and students.
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