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@naaba.zoungrana: J'aime ma culture, j'aime le Burkina Faso ❤️❤️❤️#burkinatiktok🇧🇫🇧🇫🇧🇫❤️ #reveilspirituel🔥🔥 #culture #revolution #pourtoii
Naaba Zoungrana
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Region: BF
Tuesday 11 August 2026 13:28:43 GMT
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Comments
Soit la bienvenue 🤝🤝🤝 :
vive nos traditions
2026-08-11 22:49:36
0
🌻n𝐚𝐍ς𝓎🍁 :
Grand respect à notre culture !
2026-08-11 21:48:09
1
VIDA CHOP :
je suis fier d'être de cette culture
2026-08-11 22:23:43
8
MAHAMOUDOU SEOGO :
🥰
2026-08-12 06:37:25
1
la bénédiction Divine :
Vive nos traditions, j'aime tellement ça quand il finit de parler et les tam tam s'enchaînent
2026-08-16 14:09:05
2
SOULI TELECOM :
vieux de valeur loumwale Long vie Mon vieux
2026-08-12 17:12:27
0
romainsawadogo976 :
la langue que je veux comprends de tout cœur, mai malheureusement 💪🇧🇫💪
2026-08-12 09:05:52
1
kiswendsida Hervé zongo :
la culture avant tout
2026-08-11 17:43:21
3
VALENTIN BEOGO TELECOM :
Respect à notre culture
2026-08-11 18:26:34
1
Fils ROUAMBA :
merci beaucoup. plein de sagesse.
2026-08-11 18:31:01
1
Jacques de Manga :
ceux qui parlent willer 👍👍👍👍👍👍👍
2026-08-11 22:51:40
0
user15650879870430 :
2026-08-11 18:23:09
0
user2173672084728 :
2026-08-11 15:48:18
2
André Sebego :
c'est pella qui gagne
2026-08-21 09:06:02
0
Yamwēogo Gérrd :
fière de faire partir de cette culture seul les nous autres qui on côtoyé les vieux peuvent comprendre cette langue 🙏🙏
2026-08-26 18:18:04
0
Dieudonné Yameogo :
fort
2026-09-17 12:41:37
0
Sougr Naaba, 71 66 66 22 :
2026-08-11 17:19:44
0
yaaba zongo 1er :
fort
2026-08-23 21:11:29
0
Fleki :
Lobalé
2026-08-15 13:49:26
0
salam euro des milliardaires :
On y?
2026-08-16 01:24:57
0
vousvoyezofficiel62 :
2026-09-03 20:39:18
0
victorzongo666 :
2026-08-15 19:32:06
0
Kabon naaba biiga :
c’est nous les wago
2026-09-17 20:29:08
0
66685927Compaoré Sayouba :
Bsr
2026-08-18 21:15:51
0
yakoubagimbou :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-08-11 21:30:05
0
To see more videos from user @naaba.zoungrana, please go to the Tikwm homepage.
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Cheesy Beef Taco Macaroni Skillet Ingredients 1. Ground Beef – 1 lb 2. Elbow Macaroni – 2 cups, uncooked 3. Olive Oil – 1 tbsp 4. Yellow Onion – 1 medium, finely diced 5. Garlic – 3 cloves, minced 6. Red Bell Pepper – 1/2 cup, diced 7. Diced Tomatoes – 1 can (14.5 oz) 8. Tomato Sauce – 1 can (8 oz) 9. Beef Broth – 3 cups 10. Shredded Cheddar Cheese – 2 cups 11. Worcestershire Sauce – 1 tbsp 12. Paprika – 1 tsp 13. Chili Powder – 1 tsp 14. Italian Seasoning – 1 tsp 15. Garlic Powder – 1/2 tsp 16. Onion Powder – 1/2 tsp 17. Salt – 1 tsp, or to taste 18. Black Pepper – 1/2 tsp 19. Brown Sugar – 1 tsp 20. Fresh Parsley – 2 tbsp, chopped Recipe 1. Prepare all the ingredients by dicing the onion and red bell pepper, mincing the garlic, and measuring the seasonings, broth, tomatoes, and pasta. Keep the shredded cheddar cheese ready for the final stage. 2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon until browned and no pink remains. 3. If the beef releases excessive grease, carefully drain the excess while leaving a small amount in the pan for flavor. Add the diced onion and bell pepper, then sauté for 3–4 minutes until softened. 4. Stir in the minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic too much, as it can develop a bitter taste. 5. Season the beef mixture with paprika, chili powder, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Add the Worcestershire sauce and brown sugar, stirring thoroughly to coat the meat with the seasonings. 6. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well, scraping the bottom of the skillet to release any browned bits that add extra flavor to the sauce. 7. Bring the mixture to a gentle boil over medium-high heat. Taste the liquid and adjust the seasoning if needed, keeping in mind that the sauce will become more concentrated as it cooks. 8. Add the uncooked elbow macaroni and stir until the pasta is evenly distributed and mostly submerged in the liquid. Reduce the heat to medium-low and bring the mixture to a gentle simmer. 9. Cover the skillet partially and cook for 10–14 minutes, stirring every 2–3 minutes to prevent the macaroni from sticking to the bottom. Add a little extra hot broth or water if the liquid evaporates before the pasta is tender. 10. Check the macaroni for doneness. It should be tender but still hold its shape, while the beef mixture should have a thick, rich tomato sauce. If the sauce is too thin, simmer uncovered for another 2–3 minutes. 11. Reduce the heat to low and stir in 1 1/2 cups of shredded cheddar cheese until melted and creamy. If the mixture becomes too thick, add a small splash of warm broth and stir until the desired consistency is reached. 12. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover the skillet for 1–2 minutes, allowing the cheese to melt into a delicious, gooey layer. 13. Remove the skillet from the heat and let it rest for 3–5 minutes so the sauce can settle and cling to the macaroni. Garnish with freshly chopped parsley and serve hot with garlic bread, dinner rolls, or a fresh green salad. Follow for more delicious homemade recipes and amazing food ideas!
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