@ekenenwaboi: Ekene and Oga #igboamaka #viralvideo

Ekene Nwa Boi

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Region: BJ

Wednesday 07 October 2026 07:12:52 GMT

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Maureen,UD. Udealor :

abeg within be this 😂😂😅😅😂🤣🤣🤣😂😂wahala Hahaha 😂😅😅😅😅😅😆😆

2026-10-07 12:35:24

1

𝓧𝓮𝓪𝓵 💯 :

it is now clear that Oga wan kpai ekene Make he no settle am🤣

2026-10-07 11:52:13

2

OnyezeDon Nwa 042🔥💥💯 :

hahaha Ekene don suffer from dis man hand ooh🤣🤣🤣🤣🤣

2026-10-07 13:17:17

3

Kenny wise🌷 :

why na oga no do well oo🤣🤣

2026-10-07 11:18:09

1

EMBASSY :

no kill this boy for me oo

2026-10-07 14:33:34

1

Ifeanyi Mba :

this oga two funny

2026-10-07 13:56:52

1

OKECHI KALU :

Chineke nna oo where is this man from

2026-10-07 08:00:25

10

Victor :

To the person reading this on a Wednesday and feeling tired, discouraged, or behind in life—please don’t give up on yourself. ❤️‍🩹 You may not be where you want to be yet, but that doesn’t mean you’re not making progress. Some seasons are about building quietly, learning, struggling, and becoming stronger. Don’t compare your chapter to someone else’s. Keep taking one step at a time. Even if nobody sees your effort today, keep going. One day, the results will speak for everything you went through. 💪🏾🔥 Rest when you need to, but don’t quit. Your story is still being written, and better days can still come. ❤️🙏🏾 If you’re still fighting for your dreams, leave a ❤️below. What is one thing you refuse to give up on?

2026-10-07 08:14:29

10

Big jombo :

nothing Ekene no thy see for this agiver hand

2026-10-07 14:45:15

2

ikechukwu sunny :

you won kill ekene with mess

2026-10-07 13:40:50

1

Cindy keshi :

Ekene you sure say you go survive this man wahala 🤣🤣

2026-10-07 11:07:45

1

cool baby 💞💕💨 :

u are funny 😂😂😂

2026-10-07 07:19:05

2

@SUNDAY_BIG_N :

Omo this man weekend oo 😂😂

2026-10-07 08:51:46

2

EmyArt ✍️ :

With all due respect oga i will not sit there with you

2026-10-07 08:23:51

2

Christabel Ogbonnaya :

😂😂😂

2026-10-07 10:46:30

1

R.G :

😂🤣😂🤣

2026-10-07 08:07:14

1

🎧KELLY VISTAR OMAH🎒 :

KEENE,you never seeing anything

2026-10-07 07:18:20

1

faith Bright 😎 :

inwero obi anuri na oga nyuru ahu eeeh ekene

2026-10-07 08:58:37

0

꧁ ᴏғғɪᴄɪᴀʟ ɴᴡᴀ꧂ :

Jehovah😂

2026-10-07 07:16:09

2

Gentle money 💰 :

😂😂😂

2026-10-07 07:23:26

1

user84960114285376 :

ekene done surffer😁

2026-10-07 08:08:32

1

A.S.K of Anthony 🇺🇸🇺🇸🇺🇸 :

chai ekene Don suffer

2026-10-07 16:42:59

0

(H/a/u/s/a/b/o/I) :

2026-10-07 13:22:43

1

pgobi12345678 :

ekene pls go to your fathers house or you come save me am a good man I base at Ghana 🇬🇭

2026-10-07 16:08:14

1

SMART NIGA👍💯 :

why na

2026-10-07 16:52:27

0

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Ingredients For the Pumpkin Filling: 1 can (15 ounces) pure pumpkin puree 1 can (14 ounces) sweetened condensed milk 2 large eggs, lightly beaten 2/3 cup firmly packed light brown sugar 2 tablespoons granulated sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon table salt For the Crisp Topping: 1/2 cup cold unsalted butter, cut into small cubes 3/4 cup old-fashioned rolled oats 1/2 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1/3 cup granulated sugar 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt Instructions Begin by positioning a baking rack in the center of your oven. Preheat the oven to 350°F (175°C). Take a 7x10-inch baking dish or a 9-inch pie plate and lightly grease the bottom and sides with butter or non-stick cooking spray. Set it aside. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, beaten eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until everything is fully combined and the filling is smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Carefully pour the pumpkin filling into the prepared baking dish. Use a spatula to spread it evenly across the bottom. Set aside while you prepare the topping. In a separate medium mixing bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Stir with a fork until well mixed. Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This creates the perfect crumbly texture. Gently fold in the chopped pecans. Sprinkle the crumb topping evenly over the pumpkin filling, covering the entire surface. Do not press down; you want a light, airy topping. Place the dish in the preheated oven and bake for 50 to 60 minutes. The pie is ready when the topping is golden brown and a knife inserted into the center comes out clean. The filling should look set with only a slight jiggle. If the topping browns too quickly, loosely cover it with aluminum foil for the remaining baking time. Once baked, remove the dish from the oven and place it on a wire rack to cool for at least 30 minutes. Serve slightly warm or at room temperature. For best results, refrigerate any leftovers within two hours, loosely covered with foil or plastic wrap, and store for up to 3 days. #pumpkinpie

Ingredients For the Pumpkin Filling: 1 can (15 ounces) pure pumpkin puree 1 can (14 ounces) sweetened condensed milk 2 large eggs, lightly beaten 2/3 cup firmly packed light brown sugar 2 tablespoons granulated sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon table salt For the Crisp Topping: 1/2 cup cold unsalted butter, cut into small cubes 3/4 cup old-fashioned rolled oats 1/2 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1/3 cup granulated sugar 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt Instructions Begin by positioning a baking rack in the center of your oven. Preheat the oven to 350°F (175°C). Take a 7x10-inch baking dish or a 9-inch pie plate and lightly grease the bottom and sides with butter or non-stick cooking spray. Set it aside. In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, beaten eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until everything is fully combined and the filling is smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Carefully pour the pumpkin filling into the prepared baking dish. Use a spatula to spread it evenly across the bottom. Set aside while you prepare the topping. In a separate medium mixing bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Stir with a fork until well mixed. Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This creates the perfect crumbly texture. Gently fold in the chopped pecans. Sprinkle the crumb topping evenly over the pumpkin filling, covering the entire surface. Do not press down; you want a light, airy topping. Place the dish in the preheated oven and bake for 50 to 60 minutes. The pie is ready when the topping is golden brown and a knife inserted into the center comes out clean. The filling should look set with only a slight jiggle. If the topping browns too quickly, loosely cover it with aluminum foil for the remaining baking time. Once baked, remove the dish from the oven and place it on a wire rack to cool for at least 30 minutes. Serve slightly warm or at room temperature. For best results, refrigerate any leftovers within two hours, loosely covered with foil or plastic wrap, and store for up to 3 days. #pumpkinpie

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