Laal maas
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Growing up was fun because of the people I shared my childhood with. My parents are both natives of Ibadan, so we eat Amala and Abula a lot in my family since they are from the same origin. I don't... Read more
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Big scoops of soft 'silken' tofu served in brown sugar syrup (hot or iced) with your choice of toppings - I went for tapioca pearls, mung beans and taro balls (chewy balls made from taro flour mixed with potato or yam flour). This is a quintessential Taiwanese dessert.
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