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Dried fumbwa (eru / okazi) leaves
2 cups
Smoked or salted fish
1½ cups
Onions
2
Tomatoes
3
Garlic
3 cloves
Red palm oil
⅓ cup
Peanut butter
3 tbsp
Scotch bonnet
1
Stock cubes
2
Water
3 cups
Salt
to taste
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