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Candied sugar bread from pineapple, bléfoutou flour, brown sugar and palm wine-based liqueur: these are the ingredients for adapting a great British classic to the Beninese sauce: crumbs. A recipe where only butter is imported; all other ingredients are produced in Benin. This morning, Sandra Idossou invites you to her kitchen for the first recipe in a series that we find every week in “La Vie ici”. Have a nice meal !
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