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In the book, La comida nicaragense, Jaime Wheelock draws on the knowledge of a traditional cususa producer named Demetrio Picado from the pastoral region of Camoapa: In a container with water, soak 4 measures of corn for 24 hours

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To further complicate things, not all blends with a noticeable top note are aromatics

Now the pipe is lighted, and passed around the circle sunwise from east to south to west to north, returning to the east, each person free to offer a prayer or saying if they choose

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