@reversuss: GLAMOROUS 😍 || #Ronaldo #Cristiano #fyp #viral

Reversus
Reversus
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Tuesday 31 October 2023 20:58:05 GMT
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foi pro After reversus?
2023-10-31 21:30:29
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amassouuuu
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WELCOME TO CRUISING THE CARIBBEAN 🏝️ my brand new series showing you how to make some of the best dishes from the caribbean. this is part 7 and today we’re taking a trip to the Grenada, to make Oil - Down 🇬🇩 (8) Chicken marinade: 1kg chicken cut up 1 brown onion sliced 4 garlic cloves chopped 4cm ginger chopped 1 scotch bonnet chopped (optional) 2 tbsp green seasoning (recipe on my page) 2 tbsp adobo all purpose (the best all purpose in the game) 1 tbsp ketchup 1 tbsp salt 5 sprigs thyme Oil down: 1 breadfruit sliced 1 butternut squash diced 200g runner beans 2 green bananas 1 carrot sliced 1/2 cabbage sliced 1 tsp saffron  1/2 cup water 800ml coconut milk 2 tsp turmeric 1 cup tinned Callaloo or fresh (better fresh) Spinners: 1/2 cup flour 1/2 tsp salt 1/2 tsp sugar Warm water (1) Marinate the chicken a few hours before cooking. Once marinaded, place in a large cold stew pot. Then layer with the breadfruit, squash, carrot, runner beans and banana. (2) Now grind down some saffron in a pestle and mortar, then add some warm water and let sit for 10 minutes. In a large bowl, add the coconut milk and turmeric, then mix well. Slowly incorporate the saffron water, then add to the pot with the rest of the ingredients. Place on the stove and turn on the heat to low, then cover for 30 minutes.  (3) After 30 minutes, the pot will be boiling. Add the callaloo, cover and continue to simmer for a further 10 minutes. In the meantime, make the spinner dough by combining the flour, salt and sugar. Mix well, then slowly add some lukewarm water, mixing as you go, until you form a smooth dough. Let rest for 5 minutes, then take a small part of the dough and roll between your hands until you form a spinner shape (as seen in video). Then place in the pot and let steam/cook for 10 minutes covered. Now give the pot a good mix and serve immediately, enjoy :) #oildown #grenada #tiktokfood
WELCOME TO CRUISING THE CARIBBEAN 🏝️ my brand new series showing you how to make some of the best dishes from the caribbean. this is part 7 and today we’re taking a trip to the Grenada, to make Oil - Down 🇬🇩 (8) Chicken marinade: 1kg chicken cut up 1 brown onion sliced 4 garlic cloves chopped 4cm ginger chopped 1 scotch bonnet chopped (optional) 2 tbsp green seasoning (recipe on my page) 2 tbsp adobo all purpose (the best all purpose in the game) 1 tbsp ketchup 1 tbsp salt 5 sprigs thyme Oil down: 1 breadfruit sliced 1 butternut squash diced 200g runner beans 2 green bananas 1 carrot sliced 1/2 cabbage sliced 1 tsp saffron 1/2 cup water 800ml coconut milk 2 tsp turmeric 1 cup tinned Callaloo or fresh (better fresh) Spinners: 1/2 cup flour 1/2 tsp salt 1/2 tsp sugar Warm water (1) Marinate the chicken a few hours before cooking. Once marinaded, place in a large cold stew pot. Then layer with the breadfruit, squash, carrot, runner beans and banana. (2) Now grind down some saffron in a pestle and mortar, then add some warm water and let sit for 10 minutes. In a large bowl, add the coconut milk and turmeric, then mix well. Slowly incorporate the saffron water, then add to the pot with the rest of the ingredients. Place on the stove and turn on the heat to low, then cover for 30 minutes. (3) After 30 minutes, the pot will be boiling. Add the callaloo, cover and continue to simmer for a further 10 minutes. In the meantime, make the spinner dough by combining the flour, salt and sugar. Mix well, then slowly add some lukewarm water, mixing as you go, until you form a smooth dough. Let rest for 5 minutes, then take a small part of the dough and roll between your hands until you form a spinner shape (as seen in video). Then place in the pot and let steam/cook for 10 minutes covered. Now give the pot a good mix and serve immediately, enjoy :) #oildown #grenada #tiktokfood

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