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Placali recipe

Placali recipe

Placali is an Ivorian fermented cassava paste (yucca) also consumed in Togo (Agbélimakoumè). Cassava is a root tuber, rich in starch and has a nutty flavor. Cassava is an important source of carbohydrates and also provides a small amount of fiber, vitamins and minerals.
When I went to Ivory Coast, I was blown away by Ivorian cuisine. In addition to Placali, cassava is also used for Attiéké, tapioca and gari.

Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been 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 using until the mixture becomes compact.
Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)
Placali can be enjoyed with Seed Sauce, Okra or Kpala.

Chop the tip and tail of the cassava root. Using a sharp knife, carefully cut the entire length of the cassava. Peel the brown skin and the thick white layer. Once the root is peeled, cut it into pieces, wash, grate and crush the cassava. If the crushed cassava contains a lot of fiber sieving.

Transfer the crushed cassava to a bowl, cover and let ferment for 2 days.

Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been 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 using until the mixture becomes compact.

Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)

Placali can be enjoyed with Palm nut soup, Okra or Kpala

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Ivorian Alloco recipe and braised chicken

Ivorian Alloco recipe and braised chicken

Alloco (Aloco or Alloko) are Ivorian fried plantains. Alloco is also consumed in Benin, Nigeria (Dodo), Democratic Republic of Congo (Makemba), Togo (Amanda) and Ghana (Kelewele). The Alloco is served with crushed chilli, braised chicken, braised fish and boiled eggs. In Ivorian capital, the Alloco is sold in the Allocodrome.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil. Some recipes include ginger, cayenne pepper, salt, onion, anise, clove or cinnamon. I used peanut oil but other uses palm oil. I served my alloco with braised chicken.

Some ripe plantains

A little salt

Oil for frying

Peel and cut the plantains into cubes.

Then salt the bananas.

Heat the oil in a large skillet and fry the plantain until each side is golden brown.

Remove and place them in a paper towel to absorb the excess oil.

6 chicken legs

1/3 cup cilantro

1/3 cup fresh oregano

1/3 cup onions

4 garlic cloves

2 red hot chili pepper (or substitute with 1/2 a teaspoon of red pepper flakes)

3/4 cup oil

2 Tbsp fresh lemon juice

1 tsp kosher salt (or to taste)

1/2 tsp black pepper (or to taste)

1 cube

Bend all the spices together all of the ingredients and set aside.

Place the chicken legs in a medium bowl, add the marinade. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.

Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.

Grill chicken legs over direct heat, flipping frequently, about every 3 minutes until the chicken is cooked through and internal temperature has reached a minim of 165F.

Let the chicken rest for 3 minutes and serve with the alloco

 

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West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

3 large overly ripe bananas

1 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

1 teaspoon garlic

½ teaspoon ginger

1 tablespoon paprika

1/2 -1 teaspoon cayenne pepper (depending on your tolerance level

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

In a medium bowl add flour, baking powder, salt, garlic, paprika, ginger, cayenne pepper to the mashed plantains. 

Adjust seasonings.

Let rest for 1 hour

Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil

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Attiéké braised Chicken

6 pieces Chicken

8 cloves garlic

2 tablespoons ginger

2 cloves

1/4 cup oil

1/4 cup vinegar 

1/2 onion

1 cubes

Salt

Blend the spices

Mix the chicken pieces and half the marinade and leave to marinate for at least an hour but overnight will give you a great flavor.

Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Remember to brush the chicken with the marinade

ball of Attiéké

1 or 2 large tomatoes

1 big onion

Salt to taste

1 cube Maggi (optional)

African pepper (optional)

Oil

Some water

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.

On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

Add tomatoes, cube taste and add salt if necessary.

Serve Attieke with the tomato mixture and the chicken

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Merveilles donut

Gbanplè, Bugnes, oreillettes, merveilles, ganses

200 g All purpose flour

40 g Butter

2 eggs

50 g Sugar powder

30 cl Oil

1 teaspoon nutmeg

Icing sugar

Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.

Form a ball with the dough and Spread each slice finely on a floured work surface and cut.

Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.

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Ivorian Chicken Jollof rice

Ivorian Chicken Jollof rice

4 cups rice (Jasmine)

1 chicken (cut into pieces)

2 tomatoes

4 tablespoons tomato paste

1 teaspoon cayenne

5 clove garlic

2 tablespoon ginger

1 onions

2 cubes

1 cup oil

1 cabbage

2 carrots

10 habanero pepper (optional)

Pinch of baking soda

Salt to taste

Blend the garlic, ginger, ½ onion, clove.

Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken

Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste. 

Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.

When all the water evaporates from the rice add the habanero pepper.

Serve the rice with the side of vegetable and the chicken.

Voila!!!

I noticed that other cultures serve their jollof with a side of salad, which is a good idea.

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Ivorian Pepper Soup

This Ivoirian pepper soup is a quick meal loaded with goat meat and spices in an onion, tomato and eggplant broth. The Ivoirian pepper soup tastes the same in all west Africa but we all have a different way of cooking it. for this recipe the whole tomato, onion and eggplant is cooked with the goat (or meat of your choice) and the spices; once the goat meat is tender the tomatoes, onion, and eggplants are pureed and added back to the stock and the goat meat.

Ivorian Pepper Soup
Ivorian Pepper Soup

Obviously, the authentic pepper soup is very spicy, but you can adjust the pepper to you family’s taste. Typically, the pepper is treated like the whole tomato, onion and eggplant but I leave them whole because of my kids. It can be prepared with various meats, such as fish, shrimp, tripe, oxtail, chicken, goat, beef and/or cow. The Ivoirian pepper soup can be cooked using several meats in the same pot.

Ingredients

  • 1 kilo of goat meat
  • 1 big eggplant
  • 1 large tomatoes
  • 1 big onions
  • 3 peppers
  • 1 tablespoon of tomato paste
  • 5 clove garlic
  • 2 tablespoon ginger
  • 1 cube Maggi
  • Salt

How to make Ivorian Pepper Soup?

Add the meat in a saucepan, add enough water to cover the meat.

Add a tablespoon of concentrated tomato, garlic and ginger.

Add onion, eggplant and tomatoe.

Cover and let boil for 20 minutes and make sure the vegetables are well cooked. At this point the meat should be half cooked and tender.

Remove the vegetables and crush and add the crushed vegetables, pepper and the cube.

Let it simmer for 15 minutes and season to taste!

Ivorian Pepper Soup
Ivorian Pepper Soup

You can accompany your sauce with foutou banana or rice.

Here are couples of Foufou recipes
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Dried Okra soup

Dried Okra soup

1kg Fresh okra 

500g fresh goat meat

5 tablespoon red oil (zomi)

2 onion

4 crabs

habanero

3 tablespoon ginger

6 cloves garlic

2 bouillon cube

Salt to taste

1 pinch potash or bicarbonate

 

Scrub okra, rinse with cold water, pat dry with a towel and cut the okra in very thin slices.

Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size).

Crush the okra.

Clean the crab and cook with the palm oil, a third of of the ginger, garlic, onion and cube for 10 mins.

Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube.

In a saucepan, add 3 cups water (or meat bouillon), a pinch of baking soda and add the dry okra. Stir constantly for 3 minutes and add the meat juice.

Simmer 2 min and add the habanero and the third of the ginger, garlic, onion and cube.

Simmer for 5 min.

Then add the palm oil and crab. Simmer for 5 minuted.

*For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking sheet. Place in a 150 degree oven and turn okra every 3 hours for 12 hours or until desired crunchiness is achieved.

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Spicy Grilled Fish(Spicy)

3 Lisa Fish

Olive or Vegetable Oil

1 Inch Root Ginger

6 Garlic Cloves

1 Teaspoon Lime Juice

1 Red Bell Pepper

1 Scotch Bonnet

1 Medium Onion

1 tomato

2 Tablespoons crushed Pepper Flakes

1 Cube

Salt to taste

Clean the fish thoroughly, then make deep incisions on the fish to allow deep penetration of marinade.

Blend 3 Garlic, Cloves, 1 Teaspoon Lemon Juice, 1/2 of the Ginger, 2 Tablespoons Olive Oil, salt and half onion till smooth.

Rub  the marinade on the fish and in the incisions and leave to marinate for at least 2 hours. 

While it’s marinating, Crush roughly the tomato, pepper, 1 beanie, 3 cloves garlic and 1/2 ginger and the rest of the onion. 

Then add the blended mix, 1 cube and salt to taste..

Build up a fire. 

When you’re ready to cook, brush a little plain olive oil on the cooking surface. Arrange the fish  so that they have equal access to the heat source. 

Grill for 30-40 minutes or until thoroughly cookedRemove immediately to a hot platter.

Remember to turn the fish over during the grilling process to enable even heat distribution. Also baste with some more pepper sauce

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Plantain fritters (Klako)

Plantain fritters (Klako)

8 ripe plantains or bananas

2 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

Add the flour, baking powder, salt. Stir until fully combined.

Adjust seasonings and let rest for 30 minutes.

Heat oil to 350 degrees in a skillet or saucepan. 

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil