@barikiwatv:

Barikiwatv

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Region: US

Monday 05 October 2026 13:15:11 GMT

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Comments

@IK Bett🇰🇪 :

Congo is dangerous

2026-10-05 20:03:34

2

Bugas :

nous les congolais qui ne sont pas au courant 🤣🤣🤣

2026-10-05 17:14:32

6

Mwisa :

Congo Basin

2026-10-05 14:49:01

1

kassim :

wee Maajabu....

2026-10-06 01:15:33

0

Jef@254ke :

miaka milioni 10????

2026-10-05 17:40:19

0

omondi MASSA :

sasa umeanza kutupima😆

2026-10-05 19:15:37

0

[email protected] :

amekwidha

2026-10-05 18:21:02

0

Mariam :

Mimi nataka aende

2026-10-05 19:17:35

0

KB Anzuruni +27 638543190 :

Akunasehemu hatari zaidi us maeneo ya ADF NALU

2026-10-05 18:52:28

1

Doctormuthomi :

miti inatembea aje buda😅

2026-10-05 20:14:52

0

Ninette :

miti ambayo inatembea😁😁😁😁😁

2026-10-05 22:58:04

0

Stephen Mutua :

Congo Basin nmetoka uko Juzi hao Wanyama ni hatari hawapedi muoga

2026-10-05 21:38:34

1

Danbamen :

Mauti inamutafuta

2026-10-05 21:50:05

0

beni baraka :

[Réconfortant][Réconfortant][Réconfortant]

2026-10-05 19:49:48

0

Mwisa :

😂😂😂

2026-10-05 14:47:57

0

bdkboy :

🥰🥰🥰

2026-10-05 18:15:36

0

hervé monga dollars :

🥰🥰🥰

2026-10-05 18:28:13

0

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Replying to @S BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS: - Beef: chuck or brisket - Oil - Salt & pepper Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer 1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime

Replying to @S BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS: - Beef: chuck or brisket - Oil - Salt & pepper Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer 1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime

i will win #moodboard #targetaudience #motivation #succession #money

i will win #moodboard #targetaudience #motivation #succession #money

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