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Cameroon

Shredded eru leaves cooked down with waterleaf, red palm oil, crayfish and smoked meat until dark green and glossy.

Cameroon

Huckleberry leaves cooked down with onion, oil and sometimes tomato into a dark, faintly bitter green side.

DR Congo

Gnetum leaves shredded to threads and cooked with palm oil, ground peanuts or bush mango, eaten with cassava sticks.

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