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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. Grinding, fermenting and pressing together remove most of the cassava's cyanide, though some can stay in the gel.
| Peeled cassava pieces, ground10 kg | [adiko2024] |
| Magnan (ferment)0.5 kg dried, or 1 kg boiled | 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] |
| Cold water100 g paste to 150 ml | 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 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. Grinding, fermenting and pressing together remove most of the cassava's cyanide, though some can stay in the gel. 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). Lactiplantibacillus plantarum (then called Lactobacillus plantarum), 11 isolates from traditional cassava starters made for the related attiéké; no source we read names the microbes of the magnan used for placali does most of the fermenting.
| Main step | 3 daysReported[yao2015][adiko2024] | Make the magnan starter |
|---|---|---|
| Acidity | pH 5.7Measured[yao2015] | Cook with constant stirring until translucent |
Placali is made from the same magnan-fermented, pressed cassava paste that is used for attiéké and attoukpou, but it is cooked by stirring in a pot into a translucent gel. Attiéké and attoukpou are made from the fermented paste as semolina steamed into grains.
Bitter cassava contains cyanogenic compounds. A placali study cites 90 % of the hydrogen cyanide leaving in the water pressed from the ground root [yao2015]. 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 [fao1990]. Codex says gari mash, a similar grated ferment, should ferment at least 2 days [codex-rcp73], longer than the 12 to 18 h runs on this page. Placali made from fresh cassava kept 0.9 mg HCN/100 g (9 mg/kg) in one study [yao2015], so some cyanide stays even in the finished gel. Do not shorten the fermentation or skip the pressing.
Every number is labelled with how it is known. How this atlas is made
A 2024 study of placali made with two kinds of magnan suggested encouraging female placali producers to use dried magnan to standardise and improve placali quality.
