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Firm fish (mackerel, snapper or catfish)
700 g
Palm-nut pulp / nyembwe sauce (tinned)
2 cups
Onions
2
Garlic
3 cloves
Tomato
1
Scotch bonnet
1
African nutmeg or nutmeg
pinch
Lemon
1
Stock cubes
2
Water
2 cups
Salt
to taste
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