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Palm fruit pulp (izaquente) or palm-nut sauce
2 cups
Firm fish or smoked fish
600 g
Onions
2
Tomatoes
2
Garlic
3 cloves
Scotch bonnet (local pepper)
1
Fresh coriander
handful
Lime
1
Stock cube
1
Water
2 cups
Salt
to taste
Nothing on the stove
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