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A classic West African dish made with sun-ripened tomatoes, sweet onions, and a rich blend of local spices that create a deep, savory flavor. This meal is slowly simmered to allow the ingredients to fully infuse, resulting in a bold and aromatic experience. Often cooked in large pots and shared during gatherings, it carries both cultural significance and home-cooked comfort. The spices are carefully balanced to offer warmth without overwhelming heat, appealing to a wide range of palates. Served with rice, plantains, or traditional flatbreads, it’s both hearty and satisfying. Every bite brings out layers of taste — tangy, smoky, slightly sweet, and warmly spiced. This dish isn’t just food; it’s a celebration of heritage, flavor, and community.

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