@baye_fall_dieuf:

BAYE FALL 844

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Monday 12 August 2024 18:53:30 GMT

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Comments

niakhana :

yalnako yalla kharé adianatoul firdawsi

2024-08-13 13:10:41

6

ibou :

amine bour Yalla defaal ko firdaws ci barke Seydou Mouhamad SAW

2024-08-12 21:57:57

25

thiam :

yallanako yalla kharé aldiana fir dawsi 🙏😭😭

2024-08-13 01:00:19

1

user24277990151434 :

Li police am nasi walleu

2024-08-13 10:10:01

1

user860800152422 :

May Allah grant him the highest paradise amine ya rabbi 🙏🏿🥲

2024-08-14 03:40:24

0

antasarrniang :

pa ngoll ngoll yalla na sy kawam amine 😭💔🕊️

2024-08-14 09:09:30

0

DAAAAVOIIIICEEEEE :

mane dama jommi

2024-08-12 18:59:34

1

Malick Ba :

nnnnn waye tamite 😳🥰🥰🥰

2024-08-14 02:19:04

0

Faye Sall 2 :

Yallana ko yalla attè thi aay dieufeum Amine ,,,,

2024-08-14 01:49:00

0

Pendiscoseye :

soubouhanalla yalla nala yalla yereme the kharela adiana fire dawsou amine ya rab😢😢😢

2024-08-13 21:57:41

0

maguettegueye2019 :

yalla nako yalla yeureum th xaréko aldiana 😭

2024-08-14 00:02:36

0

cheikh mbacké lo :

sama khol day méti worna yala

2024-08-13 16:05:57

0

maxlopez19 :

Dem bay yenakou de misiba 😱😱😭😭

2024-08-13 17:52:37

0

baye Mor Dieng223 :

baye fall Senegalou tay

2024-08-13 18:14:08

0

trompeursambenebi8 :

dh bou ko kene yene kene

2024-08-13 16:38:43

0

dabakhdiagne748 :

li niaaw na 😭😭😭

2024-08-14 07:33:55

0

Soukey Gackou :

souhanalah😥😥😥

2024-08-13 14:05:09

0

goal :

yallanako yalla khare aldiana fir dawsi

2024-08-13 18:07:46

0

kanemorr :

bilahi

2024-08-13 14:08:37

0

Faye biram :

So sad 😭

2024-08-13 20:41:46

0

user6268945319299 :

💚💚💚💛💚 amine ya raby

2024-08-13 23:03:56

0

minata :

li môme eupna 😭

2024-08-13 18:12:05

0

samb....JM :

soubhanalah

2024-08-13 16:11:04

0

ninoubayfall :

mai li niaw na trop

2024-08-13 15:10:00

0

user1881784044181 :

subahana allah 😭😭😭😭

2024-08-13 21:09:01

0

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Other Videos

30 DAYS OF EASY WINTER WARMER DINNERS - RECIPE 13/30 EGGPLANT PARMIGIANA Serves 6-8 Ingredients: 3 large eggplants, about 1kg Extra virgin olive oil Sea salt Cracked black pepper 1 large onion, diced 2 cloves garlic, finely chopped 1/4 cup tomato paste 700ml bottle of passata 400g tinned crushed tomatoes 1/2 cup water 1 tablespoon caster sugar 1 tablespoon balsamic vinegar Fresh basil 2 cups baby spinach 1-2 cups of parmesan cheese, grated 1 cup tasty or mozzarella, grated Method: 1. Preheat the oven to 200 degrees fan force. 2. Cut the ends off each of the eggplants, then stand it up with the wider flat end so that it’s steady. Use your knife and cut vertically down the eggplant to create long, even slices. Do this to all three eggplants. 3. Brush olive oil all over baking trays and lay the eggplant slices in one layer over the baking trays. Season well with salt & pepper and brush the top of the eggplant slices with olive oil. Roast for approx. 20-25 minutes, until golden and soft. You can rotate the trays after 15 minutes to make sure that the edges don’t burn. Remove and set aside. 4. Meanwhile, make the tomato sauce. Place a large frying pan onto medium heat. Add some olive oil and let it heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges. Add the tomato paste and stir through. Then add the passata, crushed tomatoes, water, caster sugar and balsamic vinegar. Turn down to a gentle heat and simmer for 30 minutes. 5. Using a 20cm X 20cm roasting dish, spread some of the tomato sugo all over the bottom of the pan, then lay eggplant slices in one layer over the sugo, then spread some more sugo over the eggplant slices, then sprinkle in a layer of grated parmesan. Repeat these layers until everything is used up, it should make 3 layers of eggplant. I also like to put a layer of baby spinach near the top, covered with the parmesan and grated mozzarella. 6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 until bubbly and golden. Scatter over fresh basil. #comfortfood #dinnerrecipes #recipeideas #healthyfood #EasyRecipes #easymeals #vegetarian #DinnerIdeas #dinnerrecipes

30 DAYS OF EASY WINTER WARMER DINNERS - RECIPE 13/30 EGGPLANT PARMIGIANA Serves 6-8 Ingredients: 3 large eggplants, about 1kg Extra virgin olive oil Sea salt Cracked black pepper 1 large onion, diced 2 cloves garlic, finely chopped 1/4 cup tomato paste 700ml bottle of passata 400g tinned crushed tomatoes 1/2 cup water 1 tablespoon caster sugar 1 tablespoon balsamic vinegar Fresh basil 2 cups baby spinach 1-2 cups of parmesan cheese, grated 1 cup tasty or mozzarella, grated Method: 1. Preheat the oven to 200 degrees fan force. 2. Cut the ends off each of the eggplants, then stand it up with the wider flat end so that it’s steady. Use your knife and cut vertically down the eggplant to create long, even slices. Do this to all three eggplants. 3. Brush olive oil all over baking trays and lay the eggplant slices in one layer over the baking trays. Season well with salt & pepper and brush the top of the eggplant slices with olive oil. Roast for approx. 20-25 minutes, until golden and soft. You can rotate the trays after 15 minutes to make sure that the edges don’t burn. Remove and set aside. 4. Meanwhile, make the tomato sauce. Place a large frying pan onto medium heat. Add some olive oil and let it heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges. Add the tomato paste and stir through. Then add the passata, crushed tomatoes, water, caster sugar and balsamic vinegar. Turn down to a gentle heat and simmer for 30 minutes. 5. Using a 20cm X 20cm roasting dish, spread some of the tomato sugo all over the bottom of the pan, then lay eggplant slices in one layer over the sugo, then spread some more sugo over the eggplant slices, then sprinkle in a layer of grated parmesan. Repeat these layers until everything is used up, it should make 3 layers of eggplant. I also like to put a layer of baby spinach near the top, covered with the parmesan and grated mozzarella. 6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 until bubbly and golden. Scatter over fresh basil. #comfortfood #dinnerrecipes #recipeideas #healthyfood #EasyRecipes #easymeals #vegetarian #DinnerIdeas #dinnerrecipes

TÌM MÃI KHÔNG THẤY ĐÂU, KHÓ CHỆU VÔ CÙNG 🤣 #hanoinews #theanh28 #tiktoknews

TÌM MÃI KHÔNG THẤY ĐÂU, KHÓ CHỆU VÔ CÙNG 🤣 #hanoinews #theanh28 #tiktoknews

#رجعت_الشتوية #greenscreen #jungkook #CapCut #فيروزfypシ゚viral #حظراكسبلور

#رجعت_الشتوية #greenscreen #jungkook #CapCut #فيروزfypシ゚viral #حظراكسبلور

YOO SUP GANG

10 DAYS OF SLOW COOKER RECIPES - RECIPE 9/10 SLOW COOKER BEEF RAGU PASTA Serves 8 Cooking time: 8 hours (high) Ingredients: Approx 1.2 kg beef brisket ½ teaspoon salt 1 teaspoon pepper 2 tablespoons extra virgin olive oil 1 brown onion, chopped 3 garlic cloves, chopped 400g tinned tomatoes 3 tablespoons tomato paste ⅓ cup red wine 1 cup beef stock 1 tablespoon dried italian herbs 400g pasta Serve with grated parmesan and fresh parsley. Method: 1. Season the beef brisket with salt and pepper. 2. Heat the extra virgin olive oil in a frying pan over medium-high heat, Sear the seasoned beef brisket on all sides until browned 3. To the slow cooker: Add beef brisket, onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, dried italian herbs, boiling water. 4. Cook on high for 4 hours or low for 8 hours. 5. Pull apart all meat and stir through sauce. 6. To the slow cooker: add cooked pasta. Stir to combine. 7. Serve with grated Parmesan and season well. #slowcooker #slowcooking #slowcookermeals #easymeals #DinnerIdeas #dinnerrecipes #comfortfood #recipeideas #healthyfood #familymeals #familyrecipes

10 DAYS OF SLOW COOKER RECIPES - RECIPE 9/10 SLOW COOKER BEEF RAGU PASTA Serves 8 Cooking time: 8 hours (high) Ingredients: Approx 1.2 kg beef brisket ½ teaspoon salt 1 teaspoon pepper 2 tablespoons extra virgin olive oil 1 brown onion, chopped 3 garlic cloves, chopped 400g tinned tomatoes 3 tablespoons tomato paste ⅓ cup red wine 1 cup beef stock 1 tablespoon dried italian herbs 400g pasta Serve with grated parmesan and fresh parsley. Method: 1. Season the beef brisket with salt and pepper. 2. Heat the extra virgin olive oil in a frying pan over medium-high heat, Sear the seasoned beef brisket on all sides until browned 3. To the slow cooker: Add beef brisket, onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, dried italian herbs, boiling water. 4. Cook on high for 4 hours or low for 8 hours. 5. Pull apart all meat and stir through sauce. 6. To the slow cooker: add cooked pasta. Stir to combine. 7. Serve with grated Parmesan and season well. #slowcooker #slowcooking #slowcookermeals #easymeals #DinnerIdeas #dinnerrecipes #comfortfood #recipeideas #healthyfood #familymeals #familyrecipes

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