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Palm nuts (or tinned palm cream)
700 g
Beef or chicken
500 g
Smoked or dried fish
250 g
Shrimp or crab
250 g
Onion
1
Scotch bonnet
2
Garlic
3 cloves
Ground crayfish
3 tbsp
Bitterball or aubergine (optional)
4
Stock cube
2
Salt
to taste
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