World Cup Special - Côte d'Ivoire
When searching for some recipes for Côte d'Ivoire that were plant based it seemed obvious to go for some plantain and cassava dishes.... I was going to use attiéké (an Ivorian version of couscous using cassava) but found a recipe for placali instead that I just had to try. . Now, you might be looking at my version of placali and say it looks nothing like how it should - take a look here . It was all a bit of disaster really... placali is made from cassava flour and you prepare it like polenta... stir in the flour into boiling water and keep stirring. I failed to get the lumps out and maybe put too much water in so the consistency was all wrong. I could not form into balls and instead got this gloopy mess. The placali still went well with the aubergine dish with the spicy fried plantain on the side it did make for an interesting meal. The best part was the bissap (a drink made from hibiscus flowers) that had a great sharpness that cut through the rather...
