Pollo Con Wasakaka

Picture yourself living in a foreign country where you don’t speak the language and having to order a meal. The first time I saw Pollo Con Wasakaka, a traditional and very popular Dominican dish, was on a menu in Santo Domingo, Dominican Republic. I knew that “pollo” was chicken but what was a “wasakaka” and was it even something I would dare put into my mouth. I really shouldn’t have worried because it turned out that wasakaka is a savory parsley, lime and garlic sauce that is very similar to the Argentinean chimichurri sauce, and it’s often served with rotisserie chicken as well as being used as a dipping sauce for fried yuca and thick slices of fried sweet potato and it’s delicious!

Pollo Con Wasakaka, Grilled Chicken With An Herb Garlic Green Sauce
Pollo Con Wasakaka, Grilled Chicken With Green Sauce

I ended up ordering Pollo Con Wasakaka many times at small restaurant that was within walking distance of the Jaragua Hotel where my husband and I were living in Santo Domingo. The restaurant had an open air dining room that looked out at the busy traffic on Ave. Independencia, certainly not very atmospheric but it was very popular with the locals. That’s because the restaurant’s specialty was their delicious rotisserie chicken. The chicken had a hint of wood smoke, its skin was crispy and golden brown and the meat was juicy and tender. It was always served with wasakaka which gave the chicken a great flavor. You could order either dark or white meat and the chicken came with a choice of sides such as rice, beans, yuca, Russian potato salad, or tomato salad. It was a simple, inexpensive and yet delicious meal.

Thinking of our time spent in the Dominican Republic, I decided to make my own version of this traditional dish using chicken breasts which I grilled and served with a wasakaka sauce. If the weather is good where you live, head outside, fire up the grill and make pollo con wasakaka. If you don’t happen to have a grill, the chicken can also be cooked on a grill pan. If you really don’t feel like cooking, just buy a rotisserie chicken and make the sauce. It will take just minutes to put a tasty and typical Dominican meal on the table.

Pollo Con Wasakaka (Chicken With Green Sauce)

Serves two, adjust the recipe accordingly

Wasakaka Sauce

  • 2 – 3 Tbsp. olive oil
  • 4 Tbsp. fresh squeezed lime juice
  • 1 large garlic clove, chopped
  • 1/4 c. fresh parsley, stems removed
  • 1 Tbsp. fresh oregano or 1 tsp. dried oregano, crumbled
  • salt and pepper to taste
  • 1/4 c. water, optional (the sauce I had in the Dominican Republic was thinner than I make, Dominicans like to thin it with water)

Place all ingredients in a food processor and pulse until blended.

Grilled Chicken Breasts

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • juice of 1/2 lime
  • 1/2 tsp. each of garlic powder, onion powder, oregano, salt and pepper

Combine the oil, lime juice and the seasonings in a shallow dish and stir well. Add the chicken breasts to the marinade, turn to coat and then let marinate at room temperature for 30 minutes, turning once.

In the meantime, preheat your grill (set one zone on med. high and one on medium) for about 15 minutes until hot. Place the chicken breasts (presentation side down) on the high heat zone and cook for 3 to 5 minutes with the lid down, depending on how hot your grill is. Move to the medium zone for another 3 to 5 minutes until done and the juices run clear.  The trick to getting good grill marks is to turn the meat as little as possible. When the chicken breasts are done remove from the grill. Let stand covered for about 5 minutes before serving so that the juices redistribute.

Serve the grilled chicken breasts with a drizzle of the wasakaka on top and serve the remainder of the sauce at the table.

****

Pollo con wasakaka is easy to prepare and delicious. The flavors of the fresh citrus, herb and garlic sauce is a great match with chicken as well as other meats and seafood. I can certainly see why many countries around the world have their own version of this sauce. It might be called green sauce, salsa verde, sauce verte, grüne soße, chimichurri, or wasakaka but each country’s sauce is similar in that it is prepared with fresh herbs.

Now as to being worried about ordering food you are not familiar with when you are in a foreign country, most of the time I’ve done just fine. That is except for when a chef came out of his kitchen to ask me, “does madame really want to order veal brains” but that is another story.

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195 thoughts on “Pollo Con Wasakaka

    1. Hi Kay, It certainly can be perplexing at times. You are right about literal translations, they usually just give you a laugh. I’m glad you agree about the sauce. 🙂

    1. Hi Frank, Know you’ve had a little snow, hopefully the weather will warm up and you’ll be grilling soon. I hope you will enjoy the chicken.

    1. Thank you Tanya, I think it is a good dish. Yes, I wish more restaurants gave you a choice of dark or white meat…my husband would choose dark and I’d have white.

  1. Good Morning, Karen!
    What a delight to see your post–I was just thinking of you the other day and wondering how you’ve been.
    The recipe looks delicious–and heck, it’s fun to say, too!
    Have a great day

    1. Good Morning to you too, Sue. Life has been very hectic for the last couple of months but I’m looking forward to things returning to normal shortly…thank you so much for asking. You are right, wasakaka is a fun word to say. Happy gardening, I know you start working hard right about now especially with an easy winter behind you.

  2. I adore sauces, in fact it’s what I taste first when a plate is presented to me. This dish sounds fantastic and I would love to try it. I admit I am guilty of being able to read only parts of the menu in foreign countries. I would have recognized the word chicken too, but not much more… Oh well, it’s fun to try things even if you don’t know what they are.
    Sam

    1. I agree with you Sam, the sauces are what can make a dish shine and I’m like you, I like to take the sauce by itself. Maybe that is the foodie in us trying to figure out how the sauce was made. My husband and I do OK in France, Italy not too bad but in the Germany speaking countries, it’s hard sometimes. Thank goodness, most places that we visit now have an English translated menu. 🙂

      1. Hi Kathleen, Sorry I couldn’t answer your question earlier, I was out of town. At the restaurant where we used to eat the chicken, the Russian salad was a potato and vegetable salad made with diced boiled potatoes, carrots, dill pickles,onions, green peas, and hard boiled eggs in a mayo and vinegar based dressing. In other restaurants, beets or apples were added so when it came to the table it usually was a surprise which version you were getting.

    1. Hi Ladyfi, Yes the meal was good. Even though you are vegetarian, I think you would enjoy the sauce…it would add a nice flavor boost to many dishes.

  3. This sounds delicious to me. I think it is a great alternative to all things cilantro. I like the idea of a rotisserie chicken too. And, your sides look delish too. You’ve made me hungry.:)

    1. Thank you Madonna, I’m glad you like the dish but I’m sorry to have made you hungry. We have friends that won’t eat cilantro…they think it tastes soapy. Wasakaka is a good herb sauce to serve those that don’t care for cilantro.

  4. I just returned home yesterday and I am ready to have a home cooked meal . My husband loves to grill and your wasakaka sauce looks fantastic . I love to try out different variations of a lemon lime parsley sauce. It always adds so much flavor and freshness .

    1. Welcome home Gerlinde! I know what you mean…as much as we like to travel and eat in good restaurants there is nothing like your first meal when you arrive back home. I agree with you, these simple herb sauces do add lots of flavor.

  5. Thanks for the recipe and the back story. You are right – wasakaka is very similar to chimichurri – but the word is a lot more fun to say. I was planning on making chimichurri this weekend, but wasakaka it is.

    1. Hi Darryl, I’m glad that you enjoyed the post and recipe. You are right, wasakaka is a fun word as is chimichurri…isn’t it funny that they are similar sauces as well.

  6. I never knew the name for this dish–and am happy to learn something new. Fun post and lovely treatment of a classic.

    1. Hi Diane, I hope you have been having a lovely weekend as well. Yes, menus can be a challenge sometimes. I think I do best with a French one since we have traveled there a lot but I always carry a small menu translator which can be helpful. I also ask restaurants if they have an English menu and a lot of them do, thank goodness. 🙂

  7. That sounds and looks scrumptious. Just bought some rainbow trouts, so I wonder if the sauce would also go well with fish…

  8. Since I don’t eat meat and hubby is allergic to shell fish, we have to be careful when we order. So far we have done OK here in Spain. Most of the menus are in English as well as Spanish or the waiters know a little English. The translations can be quite amusing at times. I think the wasakaka sauce would be great on veges or grilled fish. Thanks!

    1. Hi Darlene, You are so right about the translations…they can be quite comical at times. I agree with you about the sauce being good on many different dishes, even as a dipping sauce for some crusty bread. We’ve been pleasantly surprised to find English menus more often in our travels, even in small towns that don’t seem to get that many tourists.

  9. Veal brains are supposed to be good, or so I’ve heard. I wouldn’t know, and doubt if I ever will. 🙂 Anyway, terrific looking dish — simple, easy, flavorful. My kind of food! Thanks so much.

    1. Hi John, I’ll never know if veal brains are good or not…somethings will never pass these lips. 😀 I’m glad you like the recipe, thank you.

    1. Thank you for your compliment, Sylvia. I bet you did have something similar…green herb sauces like this are very popular in many countries.

  10. This sauce sounds delicious…I love chimichurri. I am curios as to what Russian potato salad is, almost afraid to ask what is in it?
    Enjoy the weekend, Karen.

    1. Hi Marigene, If you like chimichurri then I’m sure you will like wasakaka…now that is a mouthful, isn’t it. 🙂 There is really nothing exotic about a Dominican Russian salad. There are several versions but it is usually a potato and vegetable salad made with diced boiled potatoes, carrots, dill pickles,onions, green peas, and hard boiled eggs in a mayo and vinegar based dressing. A lot of times beets are added to it which gives it a pink color.

  11. Hi Karen:)
    I too was thinking about you the other day. I popped on by but didn’t want to bother you:)

    I actually enjoy not knowing what I’m ordering in a restaurant so when the menu is in a different language, I just go for it!!! No disappointments yet:) (I’ve had sheep’s brains and I didn’t like them at all. However, not at a restaurant, lol:)

    I love all the alternatives to your recipe. Lately I’ve been picking up the rotisserie chickens right at the grocery. Since I’m a huge fan of Chimichurri sauce, I’m sure I would love Wasakaka. I’ve even used chimichurri as a marinade and will probably do the same with this.

    Thanks so much for sharing, Karen…

    1. Hi Louise, Sorry that I haven’t been around everyones blogs lately but my husband had some health issues plus we’ve had back to back out of town friends staying with us. Aren’t you the brave one for ordering something that you don’t have any idea what it is. I’ll take your word about sheep brains, whether home cooked or in a restaurant, not my cup of tea. 😀 I say that a rotisserie chicken is a cooks best friend and the sauce will be perfect on it.

    1. Hi Monique, Your comment gave me a chuckle. You are right, I can just see your “littles” giggling at the name wasakaka. It is a funny name for a very tasty sauce. 😀

  12. A few weeks ago, a friend invited a number of girlfriends for a simple luncheon. She served soup and sandwiches. As a spread for the sandwiches, she had this paste/sauce made of parsley, garlic and olive oil, very similar to what I see here. It was marvelous on a French baguette and meats. The ladies were chatting non-stop (you know how that goes) and I was not able to ask her what she had in it. I’m sure this wasakaka impressed your taste buds as that similar paste did mine. 🙂

    1. Hi Fae, It does sound like you had a similar sauce, I’m sure your luncheon was very enjoyable. A green sauce would definitely add a lot of flavor to a sandwich.

  13. What a fun name! Make chimichurri and its ilk often but it will be fun to serve to friends next time around under a different name ! Yes, good idea to ask whether one wants white or dark meat . . . always dark for me! But what is wrong with interestingly prepared veal brains except that something called ‘cholesterol’ may make one choose it less often than before !!! OK, I prefer sweetbreads myself but they are getting so hard to buy in Australia . . .

    1. Hi Eha, Yes I think both wasakaka and chimichurri are fun names. I do think it was very kind of the chef to come out and ask if I wanted veal brains. He explained that while many of his French customers think of cervelle de veau as a special dish, he didn’t think that the American girl sitting at a table in his rural restaurant in France realized what she had ordered from his waiter. He was right, I saw the word veau on the menu and figured it was veal with a nice sauce. While I have tried many unusual dishes over the years in my travels around the world, brains is one I’ll leave for someone else to enjoy. 😀

  14. Veal brains! Oh no! 🙂 I’ve never heard of Wasakaka sauce but this sounds delightful! How nice to have something a little different. It’s almost grilling season and I have ready access to a steady supply of fresh parsley!

    1. Exactly what I thought Debra, oh no! I’m glad you like the recipe, wasakaka is a nice was to use fresh parsley. Thank you for your nice compliment.

  15. It is good to try new local dishes when travelling, otherwise there is very little point in going anywhere. We normally do OK and are, for the most part, very happy with our choses, but also have a couple of funny stories. Many years ago in northern Spain my husband ordered Cabrazo, thinking it would be goat’s meat, but it turned out to be fish! We had a good laugh about that and still laugh now. Also in Arromanches, Normandy, I ordered Tranches de Porc, thinking it would be cutlets, but it was just slices of pure porc’s fat: I could not eat it!

    1. I totally agree with you Fatima, trying new foods in our travels is definitely part of the adventure. It is nice that we’ve been lucky with most of what we have ordered. 🙂

  16. Wasakaka…that’s a funny name 😊 But if one think about chimichurri o chimichanga, those are pretty strange too, it’s just that we are used to them now. Well, I’ll do my best to get used to this new name and recipe from now on because it seems fantastic for our bbq during this spring and summer time.
    Thanks for sharing Karen!
    Take care
    G

    1. Hi Giovanna, It is so nice to hear from you. Wasakaka, chimichurri, chimichanga, are indeed all funny sounding names and just as you said it is because they may not be familiar to us…but the taste, they are all delicious. I’m glad you like the recipe, thank you.

  17. I’m a big fan of rotisserie chicken so I understand your many visits to the restaurant. Your version looks very good and I know I would love the sauce.

    1. We are too Larry, not only are they are quick way to get a meal on the table, they are delicious. Thank you for your nice compliment, I’m glad you like the recipe.

  18. This looks so yummy – and fresh – and delicious!! And I had no idea you had lived in the Dominican Republic – what an adventure!! ; o ) Gotta go pin this!!

    1. Thank you Cecile, I’m glad you like the recipe and appreciate the pin. Yes, my husband had a project in Santo Domingo that kept us there for six months…it was a wonderful experience for both of us.

  19. It’s hardly surprising you were slightly worried about wasakaka as it doesn’t exactly sound Spanish. My worst ordeal was ordering Tête de veau à la vinaigrette in Paris! Awful. Anyway, as parsley season is here I might have to try this. Especially as I’m keen on chimichurri.

    1. How could the most beloved party dish in all of Northern Europe be ‘awful’ 🙂 ? Brawn or head cheese being its other names it is surely the most beautiful and tasty buffet inclusion everyone in all of Scandinavia, Germany, all of Eastern Europe etc in addition to France would cherish! I cannot imagine myself or any of my friends putting this anywhere but the first place on a menu and it is included in all royal ones! Please try again!!! Next you may say you do not eat kidneys, liver, sweetbreads or blood sausages/patties either ?

    2. Hi Johnny, It is so nice to hear from you…you’ve been missed! Yes, I really had no idea what to expect…wasakaka is a strange name. I do think that you would enjoy this recipe with tender fresh parsley that is now available in the markets.

      1. Eha, Even though you and Johnny may disagree about Tête de veau à la vinaigrette, I always enjoy when everyone shares their food experiences. We all have different tastes and preferences when it comes to food. In my opinion, that is what makes the food world so interesting.

  20. Hi Karen, chimichurri is such a perfect accompaniment to chicken, I know I would love this dish. When traveling local mom and pop places are my favorite places to eat, sounds like you found a winner.

    1. Hi Mimi, I don’t know the origin of the name but agree it is funny. You can find pollo con wasakaka all over the Dominican Republic, it’s very popular. I’m glad you like the dish, thank you for your nice compliment.

    1. Hi Norma, I’m glad you like the sauce, it is good. The Russian potato salad is probably the most popular salad in the Dominican Republic and it is usually served at all celebrations. I do know that it is a Russian dish but I have no idea of how it made its way to the island.

  21. Veal brains – that was a near miss! I remember eating in an Austrian restaurant, and our non-English speaking waitress performing a pantomime to tell us there was venison on the menu!

    1. I was lucky that the chef came out, wasn’t I Beth. I’ve had a few instances in Austria as well…a waiter was trying to tell me about mountain goat being a special of the evening and I thought he was trying to tell me it was lamb. I liked the goat but it was tougher than lamb but that is understandable since they climb those high mountains. 😀

    1. I agree with you Didi, I’m crazy about citrus. The lime in this sauce gives it a nice sweet tartness. I’m glad you like the recipe, thank you.

  22. Thank you Judy, for your nice compliment. Some of the best meals are the simplest…the green sauce really adds a nice flavor to the grilled chicken.

  23. I seriously started craving grilled chicken! Your description of the setting and food made the recipe come alive. A wonderful grilling idea, we are on the cusp of sunny days!

  24. I feel your pain in deciphering menus and trying to communicate my needs every day. It is exhausting sometimes but we certainly find and discover some delicious new treats. I have not tried chimichurri sauce on chicken but with grilling season well on its way this is going to be a handy recipe. I hope you are doing well.

    1. Hi Bam, I was in Hong Kong years ago and know exactly what you mean. I’m happy to know that you like the recipe and appreciate your compliment and wish. Yes, I’m well but life has been hectic lately with back to back house guests over the last two months. 🙂

    1. Hi Lisa, We loved our time in the DR, living in Santo Domingo was a wonderful experience. Now that we are living in Florida again, perhaps we will return for a short visit. I’m glad that you like the sauce recipe, it adds lots of flavor to simple grilled food. Thank you!

  25. Looks very tasty, Karen. I always seem to arrive here at meal times. 🙂 I’ve got mince in the oven and Yorkshire Puddings tonight. Off to the Algarve tomorrow and a bit of a rest from cooking. 🙂

    1. You are very welcome, Denise. Isn’t it nice that our blog world introduces us to new ideas and information. I’m glad that you enjoyed the post, thank you.

  26. Dear Karen, when travelling it is indeed always a challenge to try and understand the different kinds of dishes on the menu but at the same time, it is always a bit of an adventure too – and your recipe today sounds fabulous, almost like the one I like to serve with my grilled chicken with lemons and lots of herbs from the garden and good olive oil…

    1. Thank you Andrea, I’m glad you like the recipe. I totally agree with you about eating being part of the adventure while traveling. I do have to say that my biggest challenges have been with the menus in your wonderful country of Germany. Since we have traveled there so many time, I’m getting better at figuring out what somethings on the menu are but boy am I happy when I can get a translated menu. 😀

  27. This wasakaka sauce sounds so delicious! I have guests for one week tomorrow. It will be great to make this terrific sauce for them. Thanks for sharing:)

    1. Thank you Zaza, I’m happy to know that you like the sauce and want to share it with your guests. We’ve had lots of out of town guests for the last couple of months and it is fun cooking for them. I hope everyone will enjoy the sauce.

    1. I’m glad that you like the recipe, Juliana. This chicken really does taste delicious with the sauce. Thank you, I hope you have a nice week as well.

  28. I’m always looking for easy to pair sauces that can complement a simple dish and this is one I want to remember. I would totally see this placed in the middle of a table during a barbecue. I would probably go for your less watery version as I like it when it’s a little thicker.

  29. What a fun story behind this one, Karen! I’ve totally been in the same position not knowing exactly what I’m ordering. Good think you lucked out on this one! 🙂

    1. Hi David, I’m glad you enjoyed the story about pollo con wasakaka…I did luck out with that order. Thank you for your visit and nice comment.

  30. LOL, I know exactly what you mean. I’ve been in that position before and it is scary. Using a foreign dictionary you think it would be easy but you never know what you’ll get! This dish look delicious and I would feel so relieved to have this put in front of me. Thanks for sharing the recipe!

    1. Hi Emily, You are right, even if you travel with a dictionary ordering food can be difficult at times. I’m glad you like the recipe…thank you.

    1. Hi Liz, Just going by the name you would not have any idea what wasakaka was. 😀 The sauce definitely adds lots of flavor to the chicken.

    1. Hi Greg, This was a very popular restaurant with the locals and after our first visit we knew why. The chicken with wasakaka sauce was delicious.

    1. Hi Lorraine, For being so popular in the Dominican Republic, I don’t think it is well know out of the country. I’m glad you like the recipe, thank you.

  31. That restaurant’s rotisserie chicken sounds absolutely delicious – I love the idea that patrons were offered a choice of white or dark chicken. The sauce seems easy to make so I will use your recipe. And it’s healthy too – an added bonus. 😉

    1. Hi B, I don’t know why more chicken restaurants don’t give us a choice. The sauce is a good addition and after tasting it, I knew why the restaurant was so popular with the locals.

    1. Thank you Marcela, for your nice compliment. I’m happy that you like the recipe. The fresh oregano does make it a little different from other green sauces.

  32. That looks and sounds delicious, Karen. I love anything with citrus flavors and the green sauce definitely reminds me of chimichurri, although I’ve never tried it with oregano. Those black beans caught my eye too, the red and green make it look spicy!

    1. Thank you Jan, for your nice compliment. The oregano does change the flavors up…I think that is the big difference between it and chimichurri. I’m glad you like the looks of the black beans, my husband enjoys them a lot.

  33. I can see why you ordered this several times. What a great looking dish! One can never go wrong with a chimichurri sauce and chicken.

  34. Hi Karen, I love that I can always take away something easy to try on my family! The lime and parsley and oregano (with garlic of course) sounds delicious to use for a marinade. I can’t wait to try it! 🙂

  35. I was just reading some of the comments above and noticed that your chef made the special effort to ask you if you knew what you had ordered when ordering the veal brains…I’ve had it before but not for many, many years. My mom used to pan fry them and for some reason, they always reminded me of soft-cooked scrambled eggs, or perhaps she had paired it with scrambled eggs. I know it was a delicacy — I doubt I could stomach it today.
    The wasakaka looks wonderful with the chicken. I love how simple ingredients are elevated when combined.

    1. Hi Eva, Yes, I thought it was very thoughtful of the chef to come out from his kitchen to ask me if I realized what I had ordered. Your description of the consistency of the cooked brains is what I’ve heard before…not something I think I would like. Now wasakaka on the other hand is something I think most everyone would like. 🙂

  36. Even if I had no idea what it meant i’d order this dish straight away! It has such a joyful sounding name! And from what I see it mus taste fantastic. My parsley is growing like crazy and this sauce looks so good, I must try it one day too. I wish we had nice sunny weather… it’s the coldest spring I remember in Switzerland… I’m joking we have a second autumn now 😉 Thank you for sharing with us some of the Dominican cuisine probably most of us know nothing about.
    (By the way, I had lots of similar adventures in Tokyo and even now, though I read Japanese a bit, I still have big surprises…luckily, until now there hasn’t been anything I would hate about Japanese cuisine, so I’m confident even when not sure what I order).

    1. Hi Sissi, If you’ve got lots of parsley, then the wasakaka sauce would be a good way to use some of it. You are right, I don’t think too many people are familiar with Dominica cooking. What I liked about ordering food in Japan when I was there years ago was the fake plates of food that helped you know what you were getting. 🙂

  37. Your description of what went through your mind when you read the name of this dish on the menu made me smile 🙂 The sauce sounds so full of fresh and bright flavors I know I’d love it! Congratulations for a great rendition of a dish you enjoyed.

    1. Thank you for your nice compliment Susan, I’m glad you enjoyed the post. You described the sauce perfectly…it adds so much to the taste of the chicken.

  38. What a marvelous sauce, and I personally like it because it is so light and versatile.
    Thank you for sharing and also for dropping by. I love to cook, so I will be following you and your adventures too!
    J.

    1. I appreciate your lovely compliment, Jemma and I’m happy to hear that you will be following along on my adventures. I’ll be heading to the Epcot International Flower & Garden Festival in a couple of weeks, hopefully the weather will be good so that I can share photos from the event with everyone.

    1. Thank you for your nice compliment Jasline, One of the nice things about blogging is all the new things we learn about. I’m glad you like the wasakaka sauce, it is a tasty addition for chicken, steaks and fish.

    1. Hi Elizabeth, The name may be strange but the ingredients are all ones most people like. The sauce goes well with many foods, I’m glad you like the recipe.

    1. Hi Kiran, This is another comment of yours that had ended up in my spam file. Thank you for your nice compliment. I’m sure you would enjoy the sauce.

  39. Thank you for the compliment Rebecca. I’m glad to know that you enjoy Dominican food, we certainly did have some good meals when we lived there.

  40. Great post! As previous comments have said, the green sauce is similar to Argentine Chimichurri – except that it is to steak in Argentina as ketchup is to French fries here. My daughter lived there for a year and every now and then I try to duplicate it! Your chicken looks delicious, definitely looking forward to trying it!

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