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Adding more garri make it thicker; adding more water gives the Eba a softer texture.
Simmer for 2 hours, adding more water as necessary.
Combine to a soft dough, adding more water if necessary.
Whisk to the consistency of honey, adding more water or tahini as necessary.
Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes.
Add peppers and cook, adding more water if necessary, until they are tender.
Mix together into a soft but not sticky dough, adding more water (if required) very gradually.
Add the yeast and flours, mix to a sticky dough, adding more water if needed, then leave for 10 minutes.
Cook uncovered for 2½-3 hours, adding more water if the tongue becomes visible above the water.
Simmer for 3 to 4 hours, stirring and tasting frequently and adding more water as it evaporates.
Bring to a simmer and cook for a further 10 minutes, adding more water if the mixture becomes too thick.
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CEO of Professional Science Editing for Scientists @ prosciediting.com