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Ingredients
US|METRIC
8 SERVINGS
- 1.2 kilograms malanga (peeled and diced)
- 1 pepper (scotch bonnet chilli)
- 25 grams parsley leaves (finely chopped)
- 1 Tbsp. salt
- 120 mL vegetable oil (plus oil for frying)
- 7 1/2 Tbsp. herb seasoning (spices and, recipe follows)
- 1 tsp. ground black pepper (freshly)
- 200 grams chopped onion
- 30 mL vinegar
- 45 mL olive oil
- 1/2 red pepper (chopped)
- 2 spring onions (chopped)
- 5 large garlic cloves (chopped)
- 1 Tbsp. yellow mustard
- 2 Tbsp. seasoning (bouillon)
- 1/2 Tbsp. ground black pepper (freshly)
- 2 1/2 peppers (scotch bonnet, chopped)
- 40 grams parsley leaves (coarsely chopped)
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