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𝑳𝑺.𝒇𝒙
𝑳𝑺.𝒇𝒙
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Wednesday 16 September 2026 05:57:16 GMT
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chucxinhdep20
Em May🍀🌸 :
Gg
2026-09-18 03:21:33
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🍇 bé mèo 🐾 :
cho lên xu hướng luôn mọi người điều nghe hết cả nước Việt Nam
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黄清坏❤️❤️ (hoai@) :
Mê 🥰🥰
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yến ni :
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nghe lời khmer cg hay
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Cô Ba Nhà ^_^ :
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ក្មេងឌឺ គឺបង😘💐😘 :
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❤️ 𝓜ẹ 𝓢𝓪𝓶 - 𝓑𝓾𝓶👧🏻👶🏻 :
@书书 🫦
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XINXIM DE GALINHA 🇧🇷: is a traditional Afro-Brazilian chicken stew originating from the Bahia region, famously known as a favorite dish of football legend Pelé. It is a rich, creamy, and nutty dish made with chicken, dried shrimp, peanuts, cashews, coconut milk, and palm oil.  Here’s something that doesn’t make sense. Africa is the second largest continent on Earth. Over 50 countries. Thousands of traditional dishes. Centuries of culinary techniques fermentation, slow braising, spice layering. So explain this to me. Why are African restaurants almost invisible in global fine dining? When people talk about luxury cuisine… they usually mean French, Italian, maybe others but rarely Nigerian, Ethiopian, Senegalese, or Ghanaian. And that’s strange. Because African food has everything fine dining claims to value:
complex flavours, deep history, regional techniques, and incredible ingredients. But here’s the real question. Is it that African food isn’t sophisticated…or is it that the world hasn’t decided to see it that way yet? 🌱 chicken replacement  🍄‍🟫 oyster mushrooms and shiitake (optional) 🫑 Bell pepper (red) 🌱 coriander (optional)  🧅 Onions 🧄 Garlic  🥥 coconut milk  🌿spring onions (optional) 🍅Tomato  🥜 peanuts  🌱 cashew nuts  🍋‍🟩 lime Seasoning: veg broth (optional), salt, black pepper, paprika / saffron (optional)  1. Season your vegan chicken with salt, pepper, lime  2. Blend your veg: Add onions, garlic, bell peppers, spring onions, tomatoes, coconut milk, chill pepper, peanuts, cashew nuts and coriander 3. In a pan cook down some onions in palm oil. 4. Then add your blended ingredients into the pot 5. Add water, cover your lid and let it stew down  6. Then serve in a bowl with rice and veg or sides of your choice
XINXIM DE GALINHA 🇧🇷: is a traditional Afro-Brazilian chicken stew originating from the Bahia region, famously known as a favorite dish of football legend Pelé. It is a rich, creamy, and nutty dish made with chicken, dried shrimp, peanuts, cashews, coconut milk, and palm oil. Here’s something that doesn’t make sense. Africa is the second largest continent on Earth. Over 50 countries. Thousands of traditional dishes. Centuries of culinary techniques fermentation, slow braising, spice layering. So explain this to me. Why are African restaurants almost invisible in global fine dining? When people talk about luxury cuisine… they usually mean French, Italian, maybe others but rarely Nigerian, Ethiopian, Senegalese, or Ghanaian. And that’s strange. Because African food has everything fine dining claims to value:
complex flavours, deep history, regional techniques, and incredible ingredients. But here’s the real question. Is it that African food isn’t sophisticated…or is it that the world hasn’t decided to see it that way yet? 🌱 chicken replacement 🍄‍🟫 oyster mushrooms and shiitake (optional) 🫑 Bell pepper (red) 🌱 coriander (optional) 🧅 Onions 🧄 Garlic 🥥 coconut milk 🌿spring onions (optional) 🍅Tomato 🥜 peanuts 🌱 cashew nuts 🍋‍🟩 lime Seasoning: veg broth (optional), salt, black pepper, paprika / saffron (optional) 1. Season your vegan chicken with salt, pepper, lime 2. Blend your veg: Add onions, garlic, bell peppers, spring onions, tomatoes, coconut milk, chill pepper, peanuts, cashew nuts and coriander 3. In a pan cook down some onions in palm oil. 4. Then add your blended ingredients into the pot 5. Add water, cover your lid and let it stew down 6. Then serve in a bowl with rice and veg or sides of your choice

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