Dish

Plakali

Plakali is made by mixing cassava flour with water to form a dough. The dough is then shaped into small balls and boiled in water until they are cooked through. Plakali is a gluten-free and vegan-friendly dish that is high in carbohydrates and low in fat.

European cuisine› Mediterranean cuisine› Balkan cuisine› Kosovan cuisine

Side Dish

Origins and history

Plakali is believed to have originated from the Kpelle people of Liberia. It is a staple food in Liberia and is often served with soup or stew.

Dietary considerations

Plakali is gluten-free and vegan-friendly. It is also high in carbohydrates and low in fat.

Variations

There are many variations of plakali, including adding spices or herbs to the dough to give it more flavor. Some people also add vegetables or meat to the soup or stew that is served with the plakali.

Presentation and garnishing

Plakali is usually served in a ball shape and can be garnished with vegetables or herbs. It is often eaten with the hands, and the dough is used to scoop up the soup or stew.

Tips & Tricks

To make plakali, it is important to use the right ratio of cassava flour and water. The dough should be mixed well and cooked thoroughly to ensure that it is soft and elastic. It is also important to use clean water when cooking the dough to prevent contamination.