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Updated: May 5, 2025
Or they would take the pounded Indian corn without removing the bran, and put two or three handfuls of it into an earthen pot full of water, stirring it from time to time, when it boiled, so that it might not adhere to the pot. To this was added a small quantity of fish, fresh or dry, according to the season, to give a flavour to the migane or porridge.
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