@wingerofosun: Agbako ma dee 😂😂😂

MC-WINGER-OF-OSUN

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Region: NG

Wednesday 14 October 2026 07:52:22 GMT

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Comments

IBN MODAWA ENTERPRISES :

Tinubu presidential campaign is so funny.Gov adeleke as campaign coordinator for osun state.

2026-10-14 18:13:27

1

🅰️ -Z 💨 :

Are will never vote for anybody Ajeh but Tinubu must go aje

2026-10-14 16:31:14

11

Kitan🇨🇦 :

First time in history 😂😂😂

2026-10-14 16:41:35

1

Shotunde Owolabi :

to bee sensel this is to show how level of madness in my country

2026-10-14 17:26:18

5

adebisi idowu :

this tinubu regimen is special

2026-10-14 10:46:52

30

comrade Dickson :

effect of Wike

2026-10-14 18:47:47

1

📷📽️𝕊𝕜𝕪_ℙ𝕙𝕠𝕥𝕠📽️🎥 :

Same thing applicable with Accord Party in Osun State

2026-10-14 18:32:30

4

Diego🅿️ounds :

Democracy turning to dictatorship under our watch. Hmmm 🤔

2026-10-14 15:03:51

1

Divinely Defended :

Na so I see am for one bill board too 🤣

2026-10-14 15:05:20

1

Owo@jr :

I realise and respect the great wisdom and intelligence of PBAT is blessed with. Those who are smart as politicians should go and learn from him.💯💯💯💯

2026-10-14 16:28:18

1

👑✨ TOBILOBA ✨👑 :

Baba just dey smile 😂😂😂😂

2026-10-14 15:38:46

1

Banji 🇳🇬🇳🇬 :

Rainbow Coalition

2026-10-14 12:19:24

2

omoalhaji438 :

Funny country 😁

2026-10-14 09:30:06

5

braxton03090 :

Confused president

2026-10-14 09:45:37

3

Virgin boy wey fear sex🥹😔 :

😂

2026-10-14 13:12:11

4

ALUBARIKA_BOY111 :

THIS IS CAPITAL AGBAKO....

2026-10-14 14:45:20

1

Omo Ile sarumi🕌 :

hope you're lawyer get lawyer sha 😁😁😅😅

2026-10-14 12:56:11

2

A.M. Olabisi :

Babanla Agbako

2026-10-14 11:56:25

2

Mīðẽ🥨 :

2026-10-14 12:33:16

1

Football Latest Update🔥🔥🔥 :

Na Wike now😂

2026-10-14 12:41:15

0

ola mumzy :

🤣🤣🤣🤣☺️🤣☺️☺️🤣🤣☺️☺️☺️☺️🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣☺️dis one pass agbako

2026-10-14 20:49:57

0

AYOADE&ELITE LAUNDRY SERVICES :

wike doings 😂

2026-10-14 19:13:46

0

ZADDY 🥶🥾🦍 :

2026-10-14 18:36:39

0

Ibrahim olamilekan :

Haa😂😂😂

2026-10-14 19:30:37

0

A.K OMO ANAGO 001 💯 :

2026-10-14 11:30:46

0

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My Vegan Floating Islands: Serves 4 Ingredients * 300 g aquafaba * 15 g cornflour * 100 g icing sugar * 70 g caster sugar * 1 tbsp vinegar * Pinch of salt Method 1. Place 300 g aquafaba in a saucepan and reduce gently over low heat until 100 g remains. Allow to cool completely. 2. Place the reduced aquafaba in the bowl of a mixer with the vinegar and a pinch of salt. 3. Whisk until it begins to form soft peaks. 4. Gradually add the 70 g caster sugar, continuing to whisk until the mixture is glossy and holds firm peaks. 5. Sift together the icing sugar and cornflour, then gently fold them into the whipped aquafaba. 6. Shape the mixture into individual floating islands and place on a lined baking tray. 7. Bake in a fan oven at 90°C for 9 minutes. 8. Remove from the oven and allow to cool. The islands should be set and delicate while remaining soft and airy inside. Vanilla Crème Anglaise Ingredients * 200 g Flora cream * 200 g oat milk * 100 g soya milk * 70 g caster sugar * 20 g cornflour * 30 g custard powder * Vanilla, to taste Method 1. Combine the Flora cream, oat milk and soya milk in a saucepan. 2. Add the sugar, cornflour, custard powder and vanilla and whisk thoroughly while cold until completely smooth. 3. Place over medium-low heat and cook gently, whisking continuously, until the crème anglaise thickens. 4. Remove from the heat once smooth and lightly coating in consistency. 5. Allow to cool, stirring occasionally to prevent a skin forming, then refrigerate until required. Caramel Domes Ingredients * 100 g caster sugar * A little water * Oil, for the moulds Method 1. Very lightly oil the outside of the dome moulds. 2. Place the caster sugar in a small saucepan and add just enough water to moisten it. 3. Cook without stirring until the sugar reaches a clear golden caramel. 4. Allow the caramel to cool for a few moments until it begins to thicken slightly. 5. Carefully drizzle the caramel over the oiled moulds, crossing the strands to create a fine caramel cage. 6. Leave to cool completely before carefully releasing the caramel domes from the moulds. #veganfortheanimals #veganchef

My Vegan Floating Islands: Serves 4 Ingredients * 300 g aquafaba * 15 g cornflour * 100 g icing sugar * 70 g caster sugar * 1 tbsp vinegar * Pinch of salt Method 1. Place 300 g aquafaba in a saucepan and reduce gently over low heat until 100 g remains. Allow to cool completely. 2. Place the reduced aquafaba in the bowl of a mixer with the vinegar and a pinch of salt. 3. Whisk until it begins to form soft peaks. 4. Gradually add the 70 g caster sugar, continuing to whisk until the mixture is glossy and holds firm peaks. 5. Sift together the icing sugar and cornflour, then gently fold them into the whipped aquafaba. 6. Shape the mixture into individual floating islands and place on a lined baking tray. 7. Bake in a fan oven at 90°C for 9 minutes. 8. Remove from the oven and allow to cool. The islands should be set and delicate while remaining soft and airy inside. Vanilla Crème Anglaise Ingredients * 200 g Flora cream * 200 g oat milk * 100 g soya milk * 70 g caster sugar * 20 g cornflour * 30 g custard powder * Vanilla, to taste Method 1. Combine the Flora cream, oat milk and soya milk in a saucepan. 2. Add the sugar, cornflour, custard powder and vanilla and whisk thoroughly while cold until completely smooth. 3. Place over medium-low heat and cook gently, whisking continuously, until the crème anglaise thickens. 4. Remove from the heat once smooth and lightly coating in consistency. 5. Allow to cool, stirring occasionally to prevent a skin forming, then refrigerate until required. Caramel Domes Ingredients * 100 g caster sugar * A little water * Oil, for the moulds Method 1. Very lightly oil the outside of the dome moulds. 2. Place the caster sugar in a small saucepan and add just enough water to moisten it. 3. Cook without stirring until the sugar reaches a clear golden caramel. 4. Allow the caramel to cool for a few moments until it begins to thicken slightly. 5. Carefully drizzle the caramel over the oiled moulds, crossing the strands to create a fine caramel cage. 6. Leave to cool completely before carefully releasing the caramel domes from the moulds. #veganfortheanimals #veganchef

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