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, off-white paste. It's eaten by hand, pinched off and dipped into okra (gombo) or kplala sauce, and sold cheaply from covered basins at street stalls across Abidjan.
Why it's made this way: As a low-cost cassava staple from the country's southern lagoon communities, placali became an everyday budget alternative to attiéké for Abidjan's market workers and students.
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