@tamalepulse: Tin Ti Che duniya ka kuli Naawuni yili

YELI PALA

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Region: GH

Wednesday 22 July 2026 09:45:45 GMT

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No Watermark .mp4 (7.07MB) No Watermark(HD) .mp4 (8.09MB) Watermark .mp4 (21.35MB) Music .mp3

Comments

Abdul :

Isn’t this beautiful?

2026-07-23 00:51:33

3

Abdulkadiru :

I love ❤️the song even though I’m a Muslim

2026-07-22 21:59:54

6

sugri :

PROUD AND UNASHAMED DAGOMBA CHRISTIAN HERE 🥰🥰🥰🥰

2026-07-23 09:35:20

1

Dolodolo TV :

We at dolodolo tv are happy to see this post

2026-07-23 23:15:48

2

Osmosis :

We listened, we don't judge. May Allah guide us to the right path 🙏

2026-07-23 06:10:27

3

fsnny :

Hmmm,how do we get here as Dagombas😭

2026-07-23 00:50:25

4

Halifa :

Beriem noli

2026-07-22 17:54:54

5

personality :

hmmm 😭

2026-07-23 11:20:22

1

Just me :

Nothing can stop the light from shining through darkness.it must shine through every tribe of generations

2026-07-23 01:34:24

3

chibli :

unfortunate. very unfortunate. kooi

2026-07-22 17:19:42

2

man :

proud💪💪💪💪

2026-07-22 22:46:24

1

Nana Maryam ❤️ :

I can’t waste the drumming

2026-07-22 21:45:05

5

"DE CROWN" GH :

waow

2026-07-22 21:52:44

2

On De Mic :

Hmmmmmmm 😂😂😂

2026-07-22 23:04:17

2

GOMASHLINKS :

which community

2026-07-23 06:50:42

1

😇🌟💫✨MK MUNKAILA :

Thanks for sharing. please let's lean to be tolerance among us. kindly share more please

2026-07-22 18:47:36

3

lissielissie619 :

Jesus Reigns forever 🥰🥰

2026-07-22 19:49:30

4

To see more videos from user @tamalepulse, please go to the Tikwm homepage.

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A healthy and flavorful dinner featuring baked lemon herb salmon, fluffy quinoa, and roasted asparagus. Ingredients: - 2 salmon fillets (6 oz each) - 1 cup quinoa - 1 bunch asparagus (about 1 lb) - 2 tablespoons olive oil - 1 lemon (for juice and zest) - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Wash and trim the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender. 3. Meanwhile, rinse quinoa under cold water. Cook quinoa in 2 cups water with a pinch of salt, bring to boil, then reduce to simmer, cover, and cook for 15 minutes until water is absorbed. 4. In a small bowl, mix minced garlic, thyme, rosemary, lemon zest, lemon juice, 1 tablespoon olive oil, salt, and pepper. Rub this mixture over the salmon fillets. 5. Heat a non-stick skillet over medium heat. Add salmon fillets and cook for 4-5 minutes on each side until cooked through and lightly browned. 6. Serve the salmon over a bed of fluffy quinoa with roasted asparagus on the side, garnished with lemon slices if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

A healthy and flavorful dinner featuring baked lemon herb salmon, fluffy quinoa, and roasted asparagus. Ingredients: - 2 salmon fillets (6 oz each) - 1 cup quinoa - 1 bunch asparagus (about 1 lb) - 2 tablespoons olive oil - 1 lemon (for juice and zest) - 2 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Wash and trim the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender. 3. Meanwhile, rinse quinoa under cold water. Cook quinoa in 2 cups water with a pinch of salt, bring to boil, then reduce to simmer, cover, and cook for 15 minutes until water is absorbed. 4. In a small bowl, mix minced garlic, thyme, rosemary, lemon zest, lemon juice, 1 tablespoon olive oil, salt, and pepper. Rub this mixture over the salmon fillets. 5. Heat a non-stick skillet over medium heat. Add salmon fillets and cook for 4-5 minutes on each side until cooked through and lightly browned. 6. Serve the salmon over a bed of fluffy quinoa with roasted asparagus on the side, garnished with lemon slices if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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