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@kowtharrnura: Intaan baajiyo Barashada walalnimo✋🥹 #nimcaanhilaac #kowtharr_nura⭐️
Kowther Nura🧕
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Region: KE
Sunday 30 August 2026 18:04:38 GMT
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suldanka dubays :
👍👍
2026-08-30 18:56:56
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aragsan inacadceed :
🥰🥰🥰🥰🥰🥰
2026-08-30 18:57:30
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amaal ali haaji :
❤️❤️❤️❤️❤️❤️
2026-08-30 19:04:34
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hinda ismaciil :
❤️❤️❤️❤️❤️❤️
2026-08-30 20:42:50
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Abuukar axmad Nuur :
🥰🥰🥰
2026-08-30 19:07:15
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xareed :
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2026-08-30 18:53:18
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libaaxa duurka :
🥰🥰🥰
2026-08-30 18:51:50
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ceesh noo buuq :
🥰🥰🥰
2026-08-30 18:50:29
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sabiriin.caday :
🥰🥰🥰
2026-08-30 18:46:09
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yaxyeganey022 :
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2026-08-30 20:57:50
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#приточныйклапан #стеклопакет #вентиляциядома #своимирукамидлядома
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اللَّيْلُ يَا لَيْلَى يُعَاتِبُنِي! #بدون_موسيقى #fyp #شعر #قيس_وليلى
Tostones, two ways. Full recipe it’s up on my website— link in bio. Tostones are a staple across Latin America and the Caribbean, served as a side, snack, or a base for toppings. Always made with unripe green plantains, which are starchy and neutral in flavor. The two-stage cooking process is what makes them special. First fry until tender, then you smash them flat. But the key step is the brine—garlic, lime, salt, and water. You dip them before the second fry and it does three things: seasons them all the way through, keeps the inside moist and almost creamy, and helps blister the outside when it hits that hot oil, giving you those ultra crispy edges. All they need is salt, but here I show you a cool way to elevate them.
……YEROO@carnet🦋🌹 @Chef's Crazy Bistro ##@janeth munisi @cutie pie
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