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Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough.The bread is called Agege Bread because it originated from a place in Lagos called Agege.
Sardines are indeed fishy but that’s to be expected. They are meaty, dense, and oily in texture. Tinned sardines are a little salty, though far less salty than anchovies or herring. All in all, the taste depends a lot on how they’re prepared or what they’re packed in.
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Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough.The bread is called Agege Bread because it originated from a place in Lagos called Agege.
Sardines are indeed fishy but that’s to be expected. They are meaty, dense, and oily in texture. Tinned sardines are a little salty, though far less salty than anchovies or herring. All in all, the taste depends a lot on how they’re prepared or what they’re packed in.
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Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough.The bread is called Agege Bread because it originated from a place in Lagos called Agege.
Sardines are indeed fishy but that’s to be expected. They are meaty, dense, and oily in texture. Tinned sardines are a little salty, though far less salty than anchovies or herring. All in all, the taste depends a lot on how they’re prepared or what they’re packed in.
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Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough.The bread is called Agege Bread because it originated from a place in Lagos called Agege.
Sardines are indeed fishy but that’s to be expected. They are meaty, dense, and oily in texture. Tinned sardines are a little salty, though far less salty than anchovies or herring. All in all, the taste depends a lot on how they’re prepared or what they’re packed in.
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