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Guinea-Bissau

Cassava-flour dough cooked into a smooth Guinea-Bissau staple served with soups and stews.

Mauritania

Laax

Coarse millet porridge cooked thick and served cold under sour milk and sugar, sometimes with a peanut and baobab sauce.

Guinea-Bissau

A sweet Guinea-Bissau corn-flour porridge served warm for breakfast or a light meal.

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