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"Mushed" and "smashed" seem to be the texture of choice for Beninese food. They have a dish called 'Pâte Rouge' which translates, literally, as "red paste." Not a very appetizing name, in my opinion. I opted to cook cassava and plantains until 'mushable' and then I put Riley to work with the potato masher. He smashed each separately and I added coconut oil, paprika, and smoked sea salt to both, serving them on the side of the crab stew.
And for dessert, I served Flan au Citron and steaming mugs of cafe au lait...at least for the tall, caffeine-addicted Manns.
This Knight of the Global Table Adventure is signing out for now. We're off to Bhutan next.
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