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It comes in square loaves that are made by folding, twice across, several sheets of what looks like very thin bluish-green crust. First, the meal is made by women, who grind it into flour between two stones, and then it is mixed with water until it is a thin blue paste or batter, when a little cedar-ash is sprinkled into it. The oven is a smooth-faced stone heated by kindling a fire under it.
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