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Roux
A roux is a cooked mixture of equal quantities of butter and flour that is the base for sauces such as white sauce and bechamel.
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Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
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Sunyak bah
A Nigerian spice a little like a tiny gourd in appearance. Only the seeds are used. They are slightly peppery in flavour.
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