@abakestore: #creatorsearchinsights #postingmistakeshurtingyourreach

Abake store 01
Abake store 01
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Thursday 17 September 2026 11:57:53 GMT
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oloriwahb
Olori wahab 001 :
thanks ma se half Abi odindi
2026-09-18 06:19:29
1
idunueledumare14
QUEEN ALASEPE :
thank you ma
2026-09-18 05:27:12
1
user4743961161279
MAMA T. 🍴🍲🧑‍🍳💫 :
thanks ma
2026-09-18 05:26:36
1
folamidestitches3
folamide Stitches :
Thank you so much ma
2026-09-18 05:06:41
1
ayobamibunmi5
Ayus :
ese ma
2026-09-18 05:22:41
1
lateefali479
lateef akinleye :
if is low what can someone do
2026-09-17 13:45:56
0
omobaijaya1
Omo oba ijaya :
Adupe lowo yin o
2026-09-17 22:03:41
1
titilayo6547
Titilayo :
thank you
2026-09-18 00:32:37
1
wumi13898
Olawumi :
More wisdom and knowledge ma
2026-09-17 12:51:58
1
praise324
vincentokeziejosh :
please can someone interpret for me
2026-09-17 22:04:54
0
motolani003
motolani003 :
Thank you ma
2026-09-18 03:49:57
2
faitfem1
FAITFEM ESSENTIALS :
Thank you ma
2026-09-18 05:40:31
1
olanrewajulateef5
olanrewajulateef5 :
Thanks ma
2026-09-17 22:23:22
1
omolaraagent
@Queenomoh1 :
thank you so much ma
2026-09-17 22:43:52
1
ladybright4
ABENI ALASO Oke🧵✈️🚞☎️ :
Thank you ma
2026-09-17 19:33:08
1
user88870800437738
Yaro malaika :
thank you
2026-09-18 02:12:59
1
agbeke1449
Agbeke 💕💕💕💕😍😍😍❤️❤️❤️❤️ :
Thanks ma
2026-09-18 01:54:25
1
ajoke2882
user186530347229 :
Thank you ma
2026-09-17 19:16:20
1
aestheticbylilly
Aesthetic by Lilly :
Can a pregnant woman use it?
2026-09-18 05:44:07
0
ojo.bolaji
Ojo Bolaji :
e se pupo ma, Olorun a tubo maa fun yin se lagbara Olorun
2026-09-18 08:00:14
0
hajia112
f a a a i :
2026-09-18 07:58:18
0
solybabe5
OLORI AKANI, LISUPEYE :
thank you ma.
2026-09-18 07:43:49
0
enis852
Eny catering services :
Ok ma thanks
2026-09-18 07:31:20
0
mudeeratbadmus
FASHION DESIGNER IN IBADAN :
yes I used it really work for me
2026-09-18 07:21:31
0
lawalka23
anike001 :
thank you ma
2026-09-17 21:28:24
0
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Other Videos

COOKING EVERY FISH IN THE WORLD 🐟 🌍  Episode 79 - Greater Weever • BIN: Tachinus draco FR: Grande vive GER: Großes Petermännchen ESP: Pez escorpión IT: Tracina / pesce ragno  SRB-CRO: Pauk bijeli / ranj bijelac •  This is a recipe for the most venomous fish from European waters, basically a delicious French recipe for stonefish. 🙏 The Duchy Düsseldorf @breidenbacherhof.dusseldorf Chef Philipp Ferber • Ingredients (serves 2): 1 x 800g weever fish Fresh herbes de Provençe (bay leaves, dill, tarragon) Beurre blanc: Fish bones 1/2 fennel bulb 1 celery branch 1/2 onion 100g mushrooms 2 garlic cloves  Bay leaves 150ml Noilly Prat 100ml Pernod 800ml cream Fennel salad: 1 fennel bulb Fresh dill 1/2 blood orange Olive oil Optional: Dill oil Artichoke chips • Recipe: 1. Fillet the fish with the fillets still attached to the head and tail fin. Place the herbs between the fillets. In a fish kettle, add Noilly Prat, garlic, lemon wedges and dill. Place the fish inside the kettle and steam for 10 minutes.  2. Beurre blanc: sweat the vegetables, deglaze with Noilly Prat and Pernod and top up with the cream. Bring to simmer then mix in a blender and finish by passing the sauce through a sieve. 3. Fennel salad: toss together finely sliced fennel, orange fillets and remaining ingredients. 4. Plate the dish family-style as shown in this reel, or serve everything separately. Garnish with artichoke chips and dill oil.Enjoy!!! •  #fishrecipe #fish #sauce #pescatarian #familyrecipe #frenchcuisine
COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 79 - Greater Weever • BIN: Tachinus draco FR: Grande vive GER: Großes Petermännchen ESP: Pez escorpión IT: Tracina / pesce ragno SRB-CRO: Pauk bijeli / ranj bijelac •  This is a recipe for the most venomous fish from European waters, basically a delicious French recipe for stonefish. 🙏 The Duchy Düsseldorf @breidenbacherhof.dusseldorf Chef Philipp Ferber • Ingredients (serves 2): 1 x 800g weever fish Fresh herbes de Provençe (bay leaves, dill, tarragon) Beurre blanc: Fish bones 1/2 fennel bulb 1 celery branch 1/2 onion 100g mushrooms 2 garlic cloves Bay leaves 150ml Noilly Prat 100ml Pernod 800ml cream Fennel salad: 1 fennel bulb Fresh dill 1/2 blood orange Olive oil Optional: Dill oil Artichoke chips • Recipe: 1. Fillet the fish with the fillets still attached to the head and tail fin. Place the herbs between the fillets. In a fish kettle, add Noilly Prat, garlic, lemon wedges and dill. Place the fish inside the kettle and steam for 10 minutes. 2. Beurre blanc: sweat the vegetables, deglaze with Noilly Prat and Pernod and top up with the cream. Bring to simmer then mix in a blender and finish by passing the sauce through a sieve. 3. Fennel salad: toss together finely sliced fennel, orange fillets and remaining ingredients. 4. Plate the dish family-style as shown in this reel, or serve everything separately. Garnish with artichoke chips and dill oil.Enjoy!!! • #fishrecipe #fish #sauce #pescatarian #familyrecipe #frenchcuisine

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