Placali is similar to foutou. However, it is made solely using cassava. The dried product is ground and sieved with a tight mesh sieve. The fermented cassava flour cassava is then cooked in boiling water prior to being pounded into a smooth dough and shaped to be served. Despite the similarities in the process to make placali and foutou their final appearances are different. Foutou has a yellow tint from the plantains which placali has a creamy white appearance.

Benefits: Cassava flour is gluten-free. Also, the presence of resistant starch in cassava flour results in many health benefits such as: Digestive and colon health (fermentation into the colon), insulin sensitivity (prevent disorders such as obesity, diabetes, and heart disease), and weight loss.

How to cook: Defrost the cassava dough in a saucepan with a reasonable amount of water and detach the dough with your finger until the consistency is liquid (must be heavy). Then, use a sieve to remove the few remaining fragments of yucca left (appearance: small, hard and white, with a texture resembling wood). Set aside for 15 to 30 minutes. Before cooking, remove the water that has formed on the top of the casserole. The more water you keep, the more Placali will be soft.

Put the saucepan on the heat and cook while turning until the mixture becomes compact (heavy). Heat over low heat and continue to turn the now compact mixture with a spatula without pause until the dough begins to get more compact. Start pounding the mixture to remove all lumpy pieces . Cook for 10 ~ 15 min (or until the texture of the dough is translucent and slick). Add water throughout the process when needed.

Placali can be enjoyed with Djoumblé, Okra or Kpala sauce.

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