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This yummy taste of "furu," as they call it back in Mwanza. It was among my best trips, and I enjoyed it a lot. The locals appreciate the meal too, and they narrated to me how to make furu.... Read more
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Strange-looking but amazing, the hundred-year old egg at Yung Kee was a duck egg preserved in a mixture of clay, ash, salt, lime, and rice hulls for months.
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