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for the production of salt
traditions of the great civilizations of Egypt
and grains—and a rich cooking tradition that makes the most of them
PISTACHIO ECLAIR
Cooking the East African Way (Bertha Vining Montgomery, Constance R. Nabwire) Wild Fermentation for the production of saltFeaturing the cooking of several East African countries Ethiopia, Uganda, Kenya, and Tanzania discover the significance of the two main meals eaten daily in each of these countries.
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