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@cysa0012: #WNBA #usa #basketball #fyp #caitlinclark

cysa0012
cysa0012
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Region: US
Wednesday 03 June 2026 09:24:44 GMT
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lulwa394
Indiana fever 🏀⛹🏻‍♀️ :
It’s true
2026-06-03 14:05:24
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user3738448813266
user3738448813266 :
SHE'S NOT A GOOD COACH
2026-06-03 18:04:45
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murrken5
murrken :
🥰🥰🥰
2026-06-29 01:49:30
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Recipe: 🔥🇭🇹 Haitian Akra (Fried Malanga Fritters) Ingredients: * 4–5 Malanga Lila * 2 tbsp Haitian épis * 1–2 tsp Complete Seasoning or all-purpose seasoning * 1/2 tsp salt, adjust to taste * 1/2 Maggi cube, crushed (optional for extra flavor) * 1/2 tsp black pepper * 1 Scotch bonnet or habanero pepper, finely minced (remove seeds/membrane for less heat or omit for no heat) * 2 tbsp fresh parsley, finely chopped * 1 tsp fresh thyme leaves * 1 tbsp fresh lime juice * Vegetable or canola oil, for frying Instructions: 1. Prep the malanga: Peel the malanga, rinse well, and pat completely dry. Finely grate using a box grater. The grated malanga should become thick and sticky. 2. Season: Add the épis, Complete or all-purpose seasoning, black pepper, Scotch bonnet, parsley, thyme, and lime juice. Mix thoroughly. Add salt as needed. If using Maggi, go lighter on the additional salt. 3. Check the consistency: The mixture should be thick and sticky enough to hold its shape. 4. Heat the oil: Heat 2–3 inches of vegetable or canola oil to 350 degrees F (175°C). 5. Shape the akra: Place a small amount of the mixture along the edge of a knife and shape it into the traditional elongated shape. Carefully slide it into the hot oil. 6. Fry: Fry in batches for about 4–6 minutes total (2–3 minutes per side), turning halfway through, until golden brown and crispy on the outside and fully cooked inside. Don’t overcrowd the pan. 7. Serve: Remove and drain on a wire rack or paper towels. Serve hot with fresh pikliz and enjoy! 😊 #haitianfood #EasyRecipe #foryoupage #explorepage✨ #akra @H-E-B
Recipe: 🔥🇭🇹 Haitian Akra (Fried Malanga Fritters) Ingredients: * 4–5 Malanga Lila * 2 tbsp Haitian épis * 1–2 tsp Complete Seasoning or all-purpose seasoning * 1/2 tsp salt, adjust to taste * 1/2 Maggi cube, crushed (optional for extra flavor) * 1/2 tsp black pepper * 1 Scotch bonnet or habanero pepper, finely minced (remove seeds/membrane for less heat or omit for no heat) * 2 tbsp fresh parsley, finely chopped * 1 tsp fresh thyme leaves * 1 tbsp fresh lime juice * Vegetable or canola oil, for frying Instructions: 1. Prep the malanga: Peel the malanga, rinse well, and pat completely dry. Finely grate using a box grater. The grated malanga should become thick and sticky. 2. Season: Add the épis, Complete or all-purpose seasoning, black pepper, Scotch bonnet, parsley, thyme, and lime juice. Mix thoroughly. Add salt as needed. If using Maggi, go lighter on the additional salt. 3. Check the consistency: The mixture should be thick and sticky enough to hold its shape. 4. Heat the oil: Heat 2–3 inches of vegetable or canola oil to 350 degrees F (175°C). 5. Shape the akra: Place a small amount of the mixture along the edge of a knife and shape it into the traditional elongated shape. Carefully slide it into the hot oil. 6. Fry: Fry in batches for about 4–6 minutes total (2–3 minutes per side), turning halfway through, until golden brown and crispy on the outside and fully cooked inside. Don’t overcrowd the pan. 7. Serve: Remove and drain on a wire rack or paper towels. Serve hot with fresh pikliz and enjoy! 😊 #haitianfood #EasyRecipe #foryoupage #explorepage✨ #akra @H-E-B
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#اكسبلورexplore❥🕊 #ريمكس #مجرد________ذووووووق🎶🎵💞 #حزيــــــــــــــــن💔🖤

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