Plakali is an Ivorian accompaniment or ‘swallow’ made from home-fermented cassava. It’s also made in Ghana and Togo where its known as Agbélimakoumè.
Prep time 20 minutes/Cook time 30 minutes/Serves 6-10 (+2 days fermenting)
Ingredients:
1 cassava tuber
Method:
Cut the ends off the cassava then peel the tuber, slicing down the cassava in a spiral pattern and then peeling off the brown skin and the inner bark. Once the root is peeled, cut into sections, halve these and remove the woody core.
Cut into smaller pieces, wash then crush in a mortar. Transfer the crushed cassava into a large bowl, cover with water and a clean cloth then set aside to ferment for 2 days. As the cassava ferments it will soften.
Carefully transfer the crushed and fermented cassava to a saucepan. Add a little water and mix to combine (the liquid will become starchy). Pour off most of this water, just keeping a little (the less water you have, the firmer your placali will be).
Put the saucepan over medium heat and cook, turning and stirring constantly, until the mixture thickens and comes away from the sides of the pan. Continue cooking, stirring constantly, until the dough is almost dry.
Shape into balls with oiled hands and serve.
Traditionally, placali is served with palm nut soup, orka or kpala (jute leaf stew).
