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Roselle / sorrel (ngai ngai) leaves
500 g
Smoked fish or goat meat
500 g
Onions
2
Tomatoes
2
Garlic
3 cloves
Red palm oil
⅓ cup
Scotch bonnet (pili-pili)
1
Bicarbonate of soda (optional)
pinch
Stock cubes
2
Water
3 cups
Salt
to taste
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