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Making okra soup today with tomatoes from the market and wetin I'm struggling with is getting the consistency right with local ingredients sha. How you all handle cooking with different stuff out here, you just adapt or stick to specific brands?
Making okra soup today with tomatoes from the market and wetin I'm struggling with is getting the consistency right with local ingredients sha. How you all handle cooking with different stuff out here, you just adapt or stick to specific brands?
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