@sk__trainer:

sk__trainer
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Thursday 11 July 2024 16:27:08 GMT
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miharossony
Михаил Сергеевич :
🥰🥰🥰
2024-07-11 18:22:36
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__roman_follow_me__
😛Оуу Роман 😛 :
Та машина вбивця ☺️
2024-07-12 15:12:33
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How to Prepare Banging Banga Soup 👇 Ingredients: 	1.	Banga (palm fruits): Ask the seller to mix native banga and agric banga. One gives oil, the other gives thickness. 	2.	Banga sachet spice and banga stick 	3.	Banga spices: Otaiko (black tiny seeds) and Rogoje (flatter seeds) 	4.	Uda seed: Use the shell, not the seed. 	5.	Yellow pepper 	6.	Beletete (dried leaves) and dry bitter leaf (use sparingly) 	7.	Protein: Fresh catfish, snail, prawn, shrimp, or your choice of dry protein. 	8.	Seasoning cubes and salt to taste. Preparation Tricks: 	•	Protein pairing: If you use fresh proteins (catfish, snail, prawn), ensure all proteins are fresh. If dry proteins, stick to only dry proteins for consistent flavor. 	•	If you don’t have a native clay pot, you can thicken the soup later in a small aluminum pot. Cooking Steps: 	1.	Prepare the protein: Wash your catfish with warm (not overly hot) water. Clean snails, prawns, and shrimp thoroughly. 	2.	Cook the banga: Wash the palm fruits and cook until soft. Pound gently and extract the juice using warm water. Be cautious not to add too much water. Pour the extracted juice into your cooking pot. 	3.	Prepare the spices: Pound otaiko, rogoje, and uda shell together until smooth. 	4.	Start cooking the soup: 	•	Place the pot with extracted banga juice on the stove. 	•	Add the fresh protein, banga stick, blended yellow pepper, pounded spices, beletete, and a small quantity of dried bitter leaf. 	•	Season to taste. 	5.	Stir gently (especially with fresh catfish to avoid breaking it), and allow the soup to cook thoroughly. 	6.	If the soup isn’t thick enough, transfer a portion to a smaller pot and cook further to thicken. Serving: Your delicious Banga soup is ready! Serve with starch, pounded yam, or your favorite swallow. Enjoy! #bangasoup #shira #explore #fyp
How to Prepare Banging Banga Soup 👇 Ingredients: 1. Banga (palm fruits): Ask the seller to mix native banga and agric banga. One gives oil, the other gives thickness. 2. Banga sachet spice and banga stick 3. Banga spices: Otaiko (black tiny seeds) and Rogoje (flatter seeds) 4. Uda seed: Use the shell, not the seed. 5. Yellow pepper 6. Beletete (dried leaves) and dry bitter leaf (use sparingly) 7. Protein: Fresh catfish, snail, prawn, shrimp, or your choice of dry protein. 8. Seasoning cubes and salt to taste. Preparation Tricks: • Protein pairing: If you use fresh proteins (catfish, snail, prawn), ensure all proteins are fresh. If dry proteins, stick to only dry proteins for consistent flavor. • If you don’t have a native clay pot, you can thicken the soup later in a small aluminum pot. Cooking Steps: 1. Prepare the protein: Wash your catfish with warm (not overly hot) water. Clean snails, prawns, and shrimp thoroughly. 2. Cook the banga: Wash the palm fruits and cook until soft. Pound gently and extract the juice using warm water. Be cautious not to add too much water. Pour the extracted juice into your cooking pot. 3. Prepare the spices: Pound otaiko, rogoje, and uda shell together until smooth. 4. Start cooking the soup: • Place the pot with extracted banga juice on the stove. • Add the fresh protein, banga stick, blended yellow pepper, pounded spices, beletete, and a small quantity of dried bitter leaf. • Season to taste. 5. Stir gently (especially with fresh catfish to avoid breaking it), and allow the soup to cook thoroughly. 6. If the soup isn’t thick enough, transfer a portion to a smaller pot and cook further to thicken. Serving: Your delicious Banga soup is ready! Serve with starch, pounded yam, or your favorite swallow. Enjoy! #bangasoup #shira #explore #fyp

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