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Roots and tubers from Côte d'Ivoire
Placali is a smooth, elastic, slightly sour gel cooked from fermented cassava paste. Grated bitter cassava is mixed with a little magnan, cooked cassava that has already fermented, left to sour for about a day, pressed and sieved, then stirred in a pot until it turns translucent. The fermentation and the later steps strip out most of the cassava's cyanide. Made in 5 steps over 3.6 days – 5.1 days. The longest step, make the magnan starter, takes 3 days (Yao A.K 2015).
| Main step | 3 daysReported[yao2015][adiko2024] | Make the magnan starter |
|---|---|---|
| Acidity | pH 5.7Measured[yao2015] | Cook with constant stirring until translucent |
| 10 kg | Peeled cassava pieces, ground[adiko2024] |
| 0.5 kg dried, or 1 kg boiled | Magnan (ferment) · Dried magnan is soaked 24 h in cassava pressing juice and sun-dried 2–3 days; boiled magnan is cassava boiled 10 min and kept 72 h in a jute bag[adiko2024] |
| 100 g paste to 150 ml | Cold water · To dilute the paste before cooking[adiko2024] |
| Starter | backslop (magnan, fermented cooked cassava) |
Total time across the recorded steps: 3.6 days – 5.1 days
What changes: Cooked cassava is shut in a bag for three days and turns into a sour starter
Output: magnan (sour cooked cassava).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Placali uses the same magnan starter and sour paste as attiéké, but the paste is cooked straight into a gel instead of being pressed, granulated and steamed into grains.
Bitter cassava contains cyanogenic compounds, and fermentation is the step that removes most of them. FAO notes that long soaking and fermentation break the root cells so that cyanide is released and lost, while short soaking does not work; washing and pressing the acid pulp removes more. Placali made from fresh cassava kept 0.9 mg HCN/100 g in one study. Do not shorten the fermentation or skip the pressing.
Every number is labelled with how it is known. How this atlas is made
Placali is made by women producers in Côte d'Ivoire. A 2024 study suggested that they adopt dried magnan to make the product more consistent.
