When preparing placali dough, one key aspect that often surprises beginners is how much the dough expands during cooking. From just a 500g sachet of placali flour, it's possible to get around six large boules—these are sizable portions that can easily satisfy a week's meals if stored properly. The secret lies in understanding that the flour is pre-cooked (precuit), which means that when water is added and mixed, the dough takes on moisture and swells significantly. It's easy to misjudge the initial flour quantity by looking solely at the dry powder package, but once mixed and steamed or boiled, its volume increases notably. Many home cooks find it helpful to follow a straightforward method: measure out your placali flour (500g is a common package size), add hot water gradually while stirring constantly, and then knead it until the dough is smooth and pliable. Dividing this dough into six equal parts forms the six boules mentioned, which are thick and substantial. If you prefer smaller boules, feel free to divide the dough into more portions. However, professional cooks often prefer fewer, larger boules that hold their shape better and provide a satisfying serving size. From my own experience, cooking placali requires patience but offers great rewards. When boiling, make sure to continuously stir to prevent lumps and ensure even cooking. Once ready, placali's texture is smooth and slightly sticky—perfect for pairing with your favorite soups and sauces that are popular in West African cuisine. In conclusion, don't underestimate the amount of food you can get from a single sachet. With proper preparation, placali dough can be stretched to feed multiple meals while maintaining its delicious texture and consistency. This method not only economizes your ingredients but also helps you master an authentic traditional dish with confidence.