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Why make green harissa when the traditional one is perfection?
I haven’t posted in fucking ages. Not that I didn’t do anything, I didn’t have the energy to tell anyone about it, let alone write about it. But what better reason to write…
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Ba-ba-ba-bobotie!
Do you eat bobotie? Or like it? Because sometimes you eat it to avoid offending some tannie, but actually can’t stand bobotie. For some, it’s the raisins or the general yellowness of the dish…
