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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
70°C
50°C - 100°C
Time
1 hour
30 minutes - 2 hours
Equipment
Dika bread (Cameroon): Smoked kernels ground into flour for dense, aromatic loaves
Mbongo soup (Nigeria): Smoked dika paste thickens and flavors fish stews
Nkui spice blend (Gabon): Ground smoked kernels mixed with peppers and dried shrimp
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