Placali à la Sauce Tomate et PoissonPlacali with Tomato Fish Sauce

Name: Placali à la Sauce Tomate et Poisson (Placali with Tomato Fish Sauce)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Ivory Coast
Ingredients: 900 g Fermented Cassava Dough (commercially prepared); 900 ml Water; 700 g Catfish (cut into pieces); 40 ml Palm Oil; 200 g Onion (finely chopped); 350 g Tomato (finely chopped); 60 g Tomato Paste; 15 g Garlic (crushed); 150 g Smoked Fish (flaked); 3 g Chili Powder; 8 g Salt; 2 g Black Pepper; 10 g Fresh Coriander (finely chopped)

Commercially prepared fermented cassava dough cooked into a smooth, stretchy placali and served with a tomato and fish sauce. The tangy starch is paired with a savory sauce in this home-cookable version.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

484kcal

Calories

30g

Protein

11g

Fat

66g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Placali

0.9kg
Fermented Cassava Dough (commercially prepared)
900ml
Water

Sauce

700g
Catfish (cut into pieces)
40ml
Palm Oil
200g
Onion (finely chopped)
350g
Tomato (finely chopped)
60g
Tomato Paste
15g
Garlic (crushed)
150g
Smoked Fish (flaked)
3g
Chili Powder
8g
Salt
2g
Black Pepper
10g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Bring the water to a simmer in a pot over medium heat.
02
Gradually add the fermented cassava dough, stirring constantly until the mixture becomes smooth and thick.
03
Keep stirring until the placali is glossy, elastic, and pulls away from the sides of the pot, then keep it warm.
04
Heat the palm oil in another pot over medium heat.
05
Add the onion and cook until softened, then stir in the garlic.
06
Add the tomato and tomato paste and cook until they form a thick base.
07
Add the catfish and smoked fish, then season with the salt, black pepper, and chili powder.
08
Simmer gently until the catfish reaches 63°C (145°F) and the sauce is rich, then finish with the fresh coriander.
09
Serve the placali warm with the tomato fish sauce.

Ratings & Reviews

No reviews yet.