@opeyemifamakin: Ashantee Tried With This New Perfume

Ope FoodCritic

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Region: NG

Monday 07 September 2026 20:08:10 GMT

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Comments

Yours💕 :

please don't make Ashantee expensive ooo😭❤️

2026-09-07 20:47:37

189

Areeb :

i have the clear asantee...It's so good

2026-09-07 20:28:18

67

phaite elvan💞💞 :

does it last please

2026-09-07 21:21:48

3

MORENIKEJI🥰♓️ :

I don dey find ashantee floral since last month

2026-09-07 22:19:34

2

benvinci :

that red one na wetin be the name

2026-09-11 21:08:25

1

Hannah 💛🌼✨ :

I dey use asantee oo I'm definitely buying this scent 😂

2026-09-07 21:56:51

8

PRETTY🦋🍒 :

Bought the first one by the right, it smells nice but it doesn’t last long on my cloths😌

2026-09-07 21:41:44

10

what do you want :

closeness in smell ✅ closeness in longevity 👎🏽

2026-09-07 21:03:29

8

SKINCARE & SUPPLEMENT IN LAGOS :

Aseju ni amouage Ashantee ti wa okay 😂 make I go buy ham tomorrow 😂

2026-09-07 21:17:13

7

Teemah🩵🩵 :

The perfumes wey I don buy even the vendor no get am for house😹

2026-09-07 22:15:28

6

texthura :

Ope the way you Dey always beg your wife to smell.ehn he Dey make me laugh.aje

2026-09-07 21:31:52

9

Big Div🎧 :

I recommend fr, just got it and I don’t regret at all!

2026-09-07 20:52:52

9

🌀 𝓗𝔂𝓫𝓻𝓲𝓭💔🌀 :

Only one thing I don’t like about the Ashantee is their atomizer. It gets spoil quickly

2026-09-07 23:40:05

3

Inis’tichies :

Running to buy Asantee perfume 😂😂😂

2026-09-07 22:28:13

3

🎀OMOTAYO🎀 :

Make ashantee no cost oo

2026-09-08 08:43:06

2

ASHANI ❤️🖤🦋💛 :

Ashanti is 4k ooo please ope

2026-09-08 08:32:52

1

PERFUME VENDOR IN OSUN STATE💜 :

Ashantee🥰

2026-09-08 00:14:51

1

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Ingredients For the Potato Mixture: Boiled potatoes: 3 medium (mashed smoothly) Processed or Mozzarella cheese: ½ cup (grated) Green chilies: 1–2 (finely chopped, optional) Fresh coriander/cilantro: 2 tbsp (finely chopped) Black pepper powder: ½ tsp Red chili flakes: ½ tsp Oregano or Italian seasoning: ½ tsp Cornstarch (cornflour): 2 tbsp (for binding) Salt: To taste For the Stuffing (Optional for extra cheesiness): Mozzarella cheese: Cubed (1 small cube per ball) For the Coating: All-purpose flour (Maida): 2 tbsp Cornstarch: 2 tbsp Water: ¼ cup (to make a thin slurry) Breadcrumbs: 1 cup Oil: For deep frying Instructions 1.Prepare the Potato Base: 1.In a large bowl, mix the mashed potatoes, grated cheese, green chilies, coriander, black pepper, chili flakes, oregano, salt, and 2 tbsp cornstarch. 2.Mix well until it forms a smooth, firm dough. 2.Shape the Balls: 1.Grease your hands with a little oil. Take a small portion of the potato mixture and flatten it in your palm. 2.Place a cheese cube in the center, fold the edges over, and roll it smoothly into a seam-free ball. 3.Prepare the Coating Station: 1.In a small bowl, whisk together 2 tbsp all-purpose flour, 2 tbsp cornstarch, a pinch of salt, and ¼ cup water to form a smooth, thin batter (slurry). 2.Put the breadcrumbs on a flat plate. 4.Coat the Balls: 1.Dip each potato ball into the flour-water slurry until evenly wet. 2.Roll it immediately in the breadcrumbs until completely covered. (Tip: For an extra crispy crust that won't leak cheese, dip and roll a second time). 3.Chill the prepared balls in the refrigerator for 15–20 minutes to help them hold their shape. 5.Fry: 1.Heat oil in a deep pan over medium-high flame. 2.Gently slide the potato balls into the hot oil in batches. Do not overcrowd the pan. 3.Fry for 3–4 minutes, gently turning them until they are golden brown and crisp on all sides. 4.Remove with a slotted spoon and drain on paper towels. Serving Suggestion Serve hot with tomato ketchup, garlic mayonnaise, or mint chutney while the cheese inside is melted and stretchy! FOLLOW FOR MORE RECIPES #creatorsearchinsights #cheeseballs #potato #recipes #viral

Ingredients For the Potato Mixture: Boiled potatoes: 3 medium (mashed smoothly) Processed or Mozzarella cheese: ½ cup (grated) Green chilies: 1–2 (finely chopped, optional) Fresh coriander/cilantro: 2 tbsp (finely chopped) Black pepper powder: ½ tsp Red chili flakes: ½ tsp Oregano or Italian seasoning: ½ tsp Cornstarch (cornflour): 2 tbsp (for binding) Salt: To taste For the Stuffing (Optional for extra cheesiness): Mozzarella cheese: Cubed (1 small cube per ball) For the Coating: All-purpose flour (Maida): 2 tbsp Cornstarch: 2 tbsp Water: ¼ cup (to make a thin slurry) Breadcrumbs: 1 cup Oil: For deep frying Instructions 1.Prepare the Potato Base: 1.In a large bowl, mix the mashed potatoes, grated cheese, green chilies, coriander, black pepper, chili flakes, oregano, salt, and 2 tbsp cornstarch. 2.Mix well until it forms a smooth, firm dough. 2.Shape the Balls: 1.Grease your hands with a little oil. Take a small portion of the potato mixture and flatten it in your palm. 2.Place a cheese cube in the center, fold the edges over, and roll it smoothly into a seam-free ball. 3.Prepare the Coating Station: 1.In a small bowl, whisk together 2 tbsp all-purpose flour, 2 tbsp cornstarch, a pinch of salt, and ¼ cup water to form a smooth, thin batter (slurry). 2.Put the breadcrumbs on a flat plate. 4.Coat the Balls: 1.Dip each potato ball into the flour-water slurry until evenly wet. 2.Roll it immediately in the breadcrumbs until completely covered. (Tip: For an extra crispy crust that won't leak cheese, dip and roll a second time). 3.Chill the prepared balls in the refrigerator for 15–20 minutes to help them hold their shape. 5.Fry: 1.Heat oil in a deep pan over medium-high flame. 2.Gently slide the potato balls into the hot oil in batches. Do not overcrowd the pan. 3.Fry for 3–4 minutes, gently turning them until they are golden brown and crisp on all sides. 4.Remove with a slotted spoon and drain on paper towels. Serving Suggestion Serve hot with tomato ketchup, garlic mayonnaise, or mint chutney while the cheese inside is melted and stretchy! FOLLOW FOR MORE RECIPES #creatorsearchinsights #cheeseballs #potato #recipes #viral

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