Placali Served with Traditional Sauce!

Time Estimate:

Preparation: 30 minutes
Cooking: 1 hour

Ingredients

For the sauce:

Kplos (dried meat)
Snails
Adjovan (fermented fish)
2 onions
3 fresh tomatoes
2 tablespoons tomato paste
Chili peppers (to taste)
100 ml red palm oil
Salt
1 cube of Aromate seasoning
Crabs
Smoked fish
1 teaspoon baking soda
Kplala leaves (local greens)
Okra

For the placali:

Fermented cassava dough (available in African stores)
Water

Preparation

Sauce Preparation:

In a large pot, cook the kplos, snails, adjovan, sliced onions, chopped tomatoes, tomato paste, chili peppers, red palm oil, salt, and the Aromate seasoning cube.

Once the mixture starts boiling, add the crabs and smoked fish.

Let it simmer until the vegetables are cooked. Remove the vegetables, mash them into a purée, and return the purée to the pot to thicken the sauce and enhance the flavor.

Allow the sauce to thicken over low heat, stirring occasionally. Adjust the seasoning as needed.

Okra and Kplala Leaves Preparation:

Dissolve one teaspoon of baking soda in a bit of water.

Add chopped okra and diced kplala leaves to the solution.

Cook uncovered, stirring occasionally to prevent sticking. Once the okra and leaves are tender, remove from heat and vigorously whisk with a ladle to achieve a smooth texture.

Combining the Sauces:

Mix the okra and kplala leaf preparation into the main sauce. Stir well to combine flavors.
Let simmer for a few more minutes and adjust seasoning if necessary.