Placali is a fermented
cassava paste of Ivorian
origin generally eaten
with a sticky sauce.
Placali is prepared from
cassava paste (starch
obtained by grinding in a
mortar and pestle),
diluted in a little water
until the consistency of a
thick porridge, filtered,
rested, freed from its
water and gradually
thickened by slow
cooking until a
transparent paste is
obtained, softer than
foutou, and which will
keep cool.
