@dumamawizy: #dueto

Dumama wizy

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Friday 04 September 2026 17:27:29 GMT

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Bocundji Djú :

dsp i pior político na Guine-Bissau

2026-09-07 18:23:15

3

Etiandro Evoramoura :

😂😂😂😂😂🙏🙏🙏💯💯fia gora

2026-09-04 23:00:13

2

Aladje Sanha :

DSPOOO TULU...😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁

2026-10-10 22:55:00

0

Sirifo Buaró :

pura verdade dsp e um papagaio nunca mas nunca dsp ca parsi ku cabral .tio onhinho sempre i grandioso

2026-09-19 14:03:37

1

sulai camara :

Sim

2026-10-01 15:30:22

0

Princesa Awinha12 :

ķkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😁

2026-09-05 17:22:14

0

balanta americano oficial :

certo nha irm

2026-09-23 00:12:03

0

Pier :

certamente

2026-09-29 18:49:05

0

user9495917010375 :

certo irmão

2026-09-23 09:02:04

0

Aladji Alpha Bah🇬🇼🇬🇼🇬🇼 :

Kkkkkkkkkkkkkk

2026-09-05 17:34:30

0

Junior Virgilio :

força

2026-09-06 00:32:48

0

jD peix 42 :

2026-10-01 07:12:53

0

Saido Candé🇬🇼🇨🇻🇵🇹🇪🇬❤️‍ :

força mano

2026-09-04 23:11:16

0

ONJO NEYMAR :

God bless you

2026-09-15 11:04:23

0

Djanque Baldé@ :

❤️❤️❤️❤️❤️

2026-09-29 11:35:27

0

kurpusinhu :

🇬🇼🫡everdadi 💪🏻💪🏻💪🏻💪🏻💪🏻💪🏻💪🏻🇬🇼

2026-09-26 00:15:39

0

turelariza Yadaco junior :

🥰🥰🥰🥰🥰

2026-09-30 08:22:16

0

bokaperetu reididji 245🇷🇴 :

2026-09-04 20:53:12

0

pantera negra :

certo bu fala tudo

2026-09-10 13:26:47

0

Bubacar Queta Djamanca :

Épaaaa, sei lá

2026-09-18 08:57:38

0

emiliamancabu :

kkkkkkkkkkk kkkkk

2026-09-30 17:43:44

0

Manu Acosta :

falou pura verdade,o PAIGC es desgracia da guine...!!!

2026-09-30 09:15:48

0

Du cher :

irma todo certo muito obrigada

2026-09-18 15:33:40

0

Mariama869 :

obrigada gha irma bardadi ci bu conta🥰🥰🥰🥰🥰

2026-10-15 22:01:36

0

tio Ro :

😳

2026-09-05 00:11:13

0

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تم جہاں بھی ہو، جیسے بھی ہو، ویسے ہی رہنا، تمہیں پانا ضروری نہیں، تمہارا ہونا ضروری ہے۔ تم میری قسمت میں لکھے جاؤ یا نہ لکھے جاؤ، تمہارا میری دنیا میں ہونا ضروری ہے۔ تم سے روز بات ہو، یہ بھی لازم نہیں، بس تمہاری خیریت کی خبر ملتی رہے، یہی کافی ہے۔ میں تمہیں اپنی محبت میں قید نہیں کرنا چاہتا، میں تو بس تمہیں ہر حال میں خوش دیکھنا چاہتا ہوں۔ تم میرے نصیب میں رہو یا کسی اور کی زندگی بن جاؤ، میری دعاؤں میں تمہارا رہنا ضروری ہے۔ #zouqeishqofficial #foryou #foryoupge #viral #fyp

تم جہاں بھی ہو، جیسے بھی ہو، ویسے ہی رہنا، تمہیں پانا ضروری نہیں، تمہارا ہونا ضروری ہے۔ تم میری قسمت میں لکھے جاؤ یا نہ لکھے جاؤ، تمہارا میری دنیا میں ہونا ضروری ہے۔ تم سے روز بات ہو، یہ بھی لازم نہیں، بس تمہاری خیریت کی خبر ملتی رہے، یہی کافی ہے۔ میں تمہیں اپنی محبت میں قید نہیں کرنا چاہتا، میں تو بس تمہیں ہر حال میں خوش دیکھنا چاہتا ہوں۔ تم میرے نصیب میں رہو یا کسی اور کی زندگی بن جاؤ، میری دعاؤں میں تمہارا رہنا ضروری ہے۔ #zouqeishqofficial #foryou #foryoupge #viral #fyp

في كل خطوه سنه عباده#مواعيد #يوم_الجمعه #fyp #قران_كريم

في كل خطوه سنه عباده#مواعيد #يوم_الجمعه #fyp #قران_كريم

💋 Pixury AI: Your lipstick’s creative superpower ✨ Upload your original lipstick product photo, and our AI instantly deconstructs top-tier beauty ad concepts to craft stunning, editorial-quality visuals. From dreamy cherry & crystal setups to endless on-trend scenes, we turn basic product shots into scroll-stopping campaigns that highlight every detail of your lipstick. No complicated shoots, just AI-powered creativity that makes your product the star.#aivideo #aicontent #aitools #contentcreator #shortvideo #product #AI #marketing #pixury #ai

💋 Pixury AI: Your lipstick’s creative superpower ✨ Upload your original lipstick product photo, and our AI instantly deconstructs top-tier beauty ad concepts to craft stunning, editorial-quality visuals. From dreamy cherry & crystal setups to endless on-trend scenes, we turn basic product shots into scroll-stopping campaigns that highlight every detail of your lipstick. No complicated shoots, just AI-powered creativity that makes your product the star.#aivideo #aicontent #aitools #contentcreator #shortvideo #product #AI #marketing #pixury #ai

These slippers are literally the most comfortable things ever! I got these slippers off TikTok Shop, and I wear them all the time . They're so fuzzy and comfortable! I've gotten so many compliments on them. Look how cute they are! They fit perfectly. They come in a bunch of different colors, but they keep running out of stock. I'm linking them right here below so you can get them. Don't miss out!@EverFoams-US #cozyathome #slippers #leopard #comfy #blackfriday

These slippers are literally the most comfortable things ever! I got these slippers off TikTok Shop, and I wear them all the time . They're so fuzzy and comfortable! I've gotten so many compliments on them. Look how cute they are! They fit perfectly. They come in a bunch of different colors, but they keep running out of stock. I'm linking them right here below so you can get them. Don't miss out!@EverFoams-US #cozyathome #slippers #leopard #comfy #blackfriday

Pistachio Ekmek Kataifi Trifle 💚 Recipe Details Servings: 10–12 Preparation time: 45 minutes Baking time: 25–35 minutes Chilling time: At least 6 hours, preferably overnight Total time: Approximately 7 hours 30 minutes Oven temperature: 180°C (350°F), conventional heat Ingredients For the crispy kataifi layer 400 g kataifi pastry, thawed if frozen 150 g unsalted butter, melted For the syrup 350 g granulated sugar 300 ml water 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 small strip of lemon peel, optional For the creamy vanilla custard 1 litre whole milk 150 g granulated sugar 100 g cornstarch 4 large egg yolks 1 teaspoon vanilla extract 50 g unsalted butter For the pistachio cream layer 250 g mascarpone cheese, cold 200 ml cold whipping cream, at least 30% fat 150 g pistachio cream or pistachio spread 30 g icing sugar, adjusted to taste ½ teaspoon vanilla extract For the whipped cream topping 400 ml cold whipping cream, at least 30% fat 40 g icing sugar 1 teaspoon vanilla extract For decoration 80–100 g finely chopped pistachios 2 tablespoons pistachio cream, slightly warmed A little extra toasted kataifi, optional Equipment Large trifle dish or deep glass serving bowl Baking tray Baking parchment Large mixing bowls Electric hand mixer or stand mixer Medium saucepan Whisk Spatula Measuring jug Fine-mesh sieve, optional Plastic wrap or food-safe cover Instructions 1. Prepare the kataifi pastry Preheat your oven to 180°C (350°F). Gently separate the kataifi strands with your fingers, pulling apart any clumps. Cut the pastry into shorter pieces, approximately 3–5 cm long. Place the kataifi in a large bowl and pour over the melted butter. Toss gently with your hands or a spatula until the strands are evenly coated. Spread the pastry on a baking tray lined with parchment paper. 2. Bake until golden and crispy Bake the kataifi for approximately 25–35 minutes, stirring gently every 10 minutes to help it brown evenly. The pastry should become golden, crisp, and fragrant. Remove it from the oven and allow it to cool slightly. If you prefer a deeper golden color, continue baking for a few more minutes, keeping a close eye on it because kataifi can brown quickly. 3. Prepare the syrup While the kataifi is baking, place the sugar and water in a saucepan. Add the lemon juice and optional lemon peel. Bring the mixture to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for approximately 5–7 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Allow the syrup to cool until it is warm or at room temperature. 4. Syrup the kataifi Place the baked kataifi in a large bowl or leave it on the baking tray if there is enough space. Pour the syrup gradually over the pastry, distributing it as evenly as possible. Use a spoon or spatula to gently toss the kataifi so the strands absorb the syrup. The pastry should be sweet and moist but still retain some texture. Allow it to cool completely before assembling the dessert. 5. Prepare the vanilla custard In a medium saucepan, combine the milk and half of the sugar. Warm over medium heat until steaming, but do not bring it to a vigorous boil. In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and a little of the cold milk until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble gently. Continue cooking for another 1–2 minutes, whisking, to ensure the cornstarch is fully cooked. Remove from the heat and stir in the vanilla extract and butter. Mix until smooth and glossy. 6. Cool the custard Transfer the custard to a shallow bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate unti

Pistachio Ekmek Kataifi Trifle 💚 Recipe Details Servings: 10–12 Preparation time: 45 minutes Baking time: 25–35 minutes Chilling time: At least 6 hours, preferably overnight Total time: Approximately 7 hours 30 minutes Oven temperature: 180°C (350°F), conventional heat Ingredients For the crispy kataifi layer 400 g kataifi pastry, thawed if frozen 150 g unsalted butter, melted For the syrup 350 g granulated sugar 300 ml water 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 small strip of lemon peel, optional For the creamy vanilla custard 1 litre whole milk 150 g granulated sugar 100 g cornstarch 4 large egg yolks 1 teaspoon vanilla extract 50 g unsalted butter For the pistachio cream layer 250 g mascarpone cheese, cold 200 ml cold whipping cream, at least 30% fat 150 g pistachio cream or pistachio spread 30 g icing sugar, adjusted to taste ½ teaspoon vanilla extract For the whipped cream topping 400 ml cold whipping cream, at least 30% fat 40 g icing sugar 1 teaspoon vanilla extract For decoration 80–100 g finely chopped pistachios 2 tablespoons pistachio cream, slightly warmed A little extra toasted kataifi, optional Equipment Large trifle dish or deep glass serving bowl Baking tray Baking parchment Large mixing bowls Electric hand mixer or stand mixer Medium saucepan Whisk Spatula Measuring jug Fine-mesh sieve, optional Plastic wrap or food-safe cover Instructions 1. Prepare the kataifi pastry Preheat your oven to 180°C (350°F). Gently separate the kataifi strands with your fingers, pulling apart any clumps. Cut the pastry into shorter pieces, approximately 3–5 cm long. Place the kataifi in a large bowl and pour over the melted butter. Toss gently with your hands or a spatula until the strands are evenly coated. Spread the pastry on a baking tray lined with parchment paper. 2. Bake until golden and crispy Bake the kataifi for approximately 25–35 minutes, stirring gently every 10 minutes to help it brown evenly. The pastry should become golden, crisp, and fragrant. Remove it from the oven and allow it to cool slightly. If you prefer a deeper golden color, continue baking for a few more minutes, keeping a close eye on it because kataifi can brown quickly. 3. Prepare the syrup While the kataifi is baking, place the sugar and water in a saucepan. Add the lemon juice and optional lemon peel. Bring the mixture to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for approximately 5–7 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Allow the syrup to cool until it is warm or at room temperature. 4. Syrup the kataifi Place the baked kataifi in a large bowl or leave it on the baking tray if there is enough space. Pour the syrup gradually over the pastry, distributing it as evenly as possible. Use a spoon or spatula to gently toss the kataifi so the strands absorb the syrup. The pastry should be sweet and moist but still retain some texture. Allow it to cool completely before assembling the dessert. 5. Prepare the vanilla custard In a medium saucepan, combine the milk and half of the sugar. Warm over medium heat until steaming, but do not bring it to a vigorous boil. In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and a little of the cold milk until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble gently. Continue cooking for another 1–2 minutes, whisking, to ensure the cornstarch is fully cooked. Remove from the heat and stir in the vanilla extract and butter. Mix until smooth and glossy. 6. Cool the custard Transfer the custard to a shallow bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate unti

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