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Pounded cassava leaves (frozen or fresh)
500 g
Red palm oil
½ cup
Smoked fish
2 cups
Smoked or dried shrimp
½ cup
Onions
2
Garlic
3 cloves
Peanut butter (optional)
3 tbsp
Scotch bonnet
1
Stock cubes
2
Water
3 cups
Salt
to taste
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