Canned Food
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The tinned shelf is where a long recipe becomes a weeknight one. Tinned tomatoes and tomato purée form the base of jollof and every red stew. Palm nut cream and soup bases do the extraction work for you. Tinned fish, corned beef, beans and vegetables round out the pantry.
These are the tins that families keep stocked for the days when there is no time to start from raw ingredients.