@officiel.bacho.king: #fyp #niamey #zarmacomedie🤣🤣🤣🤣🤣🤣🤣🤣 #hausatiktok #niamey

King Bacho🇳🇪👑786

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Saturday 20 June 2026 08:56:57 GMT

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Idrissa Abdourachid :

ok c'est bien fière

2026-06-20 15:35:30

2

Umar Isiyaka1230 :

2026-06-21 19:58:15

0

balleyzo kader ♓🇳🇪🇲🇱🇧🇫✌ :

merci 😂😂😂😂

2026-06-20 18:49:58

1

user3777100661932 :

good 👍😂

2026-06-21 22:08:34

0

Adoum Mohamed Mariama :

la suite

2026-06-21 12:45:18

0

Youssouf Youssouf ♥️♥️ :

partir 3 sur vous plaît

2026-06-22 10:51:54

0

stilo 35 :

merci Mr6

2026-06-23 12:39:00

0

Nourou :

😂😂😂😂 zarma zarma zarma zarma zarma zarma merci merci merci merci merci

2026-06-22 22:53:05

0

Cherifa Ali :

oui je connais bien elle aussi Me conai

2026-06-24 09:16:24

0

Cherifa Ali :

la fille c'est rabi

2026-06-24 00:30:34

0

Ayouba Soley :

😂😂😂😁😁😁

2026-06-20 09:16:54

3

aboubakari. a.b :

💯💯💯

2026-06-20 09:10:42

1

+233206380125 :

🤪😂😂😂😂🤣🤣🤣🤣🤣

2026-06-20 15:46:50

1

Djibrila.moussa🥰🥰🥰 :

🥰🥰🥰

2026-06-20 09:06:15

1

Abdoulaye Mamoudou :

👍👍👍

2026-07-28 21:03:06

0

user2595208020694nassirou :

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

2026-07-25 17:05:22

1

Pathe Maiga :

🥰🥰🥰🥰🥰🥰

2026-07-28 11:18:37

0

pelle :

🥰🥰🥰

2026-07-28 22:51:04

0

AYOUa :

😂😂😂

2026-06-21 11:09:16

0

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Other Videos

Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

Maki Clips For Edits #FreeClips#EditionsResource#AN#JJk#Maki

Maki Clips For Edits #FreeClips#EditionsResource#AN#JJk#Maki

Heer nu v ta chd aaya 🫠❤️‍🩹 #foryoupage #reels #viral #tranding #grow

Heer nu v ta chd aaya 🫠❤️‍🩹 #foryoupage #reels #viral #tranding #grow

#yumeship #yume #yqotd #yumequestion #fyp

#yumeship #yume #yqotd #yumequestion #fyp

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