Scotch bonnet peppers
beef and stockfish bitterleaf peanut sauce; cocoyam pottage; goat meat pepper soup; omo tuo arancini with coconut peanut butter soup; rodo oil
The Contemporary African Kitchen, p. 110–231
Capture the full recipe from the book
Open The Contemporary African Kitchen at page 110–231 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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