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@ankabuut_satoshi_africa:

ANKABUUT SATOSHI AFRICA
ANKABUUT SATOSHI AFRICA
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Region: NG
Monday 19 October 2026 07:54:26 GMT
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s_h_u_r_e_e_n_______
S_H_U_R_E_E_N® :
Allah yasa
2026-10-19 09:51:20
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shamsuddeenadam40
shamsuddeen adam :
👍👍👍
2026-10-19 08:46:51
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nazifiibrahim :
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2026-10-19 09:22:09
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5k lộn xộn kh tì vết
5k lộn xộn kh tì vết
Un nouveau beau père à la maison... #fruitstory #tiktokfrance🇨🇵
Un nouveau beau père à la maison... #fruitstory #tiktokfrance🇨🇵
MAHI##FORYOU❤️❤️❤️
MAHI##FORYOU❤️❤️❤️


#incaseyoumissedit #newsstories #southafricatiktok🇿🇦 #newsnexussa
#incaseyoumissedit #newsstories #southafricatiktok🇿🇦 #newsnexussa
Peas and Carrots Stew (Bazella w Rez)🫛🥕. يخنة بازيلا Ingredients: 2 kg diced meat 3 L hot water (12 measuring cups) 6 carrots, chopped 1 kg fresh peas 5 tbsp tomato paste, or as needed Salt, to taste 1 cinnamon stick For the (coriander & ghee) : Ghee Fresh cilantro, finely chopped Garlic, optional 1. Heat a large pot over high heat. Add the lamb and cover the pot. Cook over high heat until the meat is nicely browned, stirring occasionally. 2. Add the hot water and bring to a boil. Cook the lamb over high heat for about 30 minutes, until it starts to become tender. 3. Add the chopped carrots and cook for 5 minutes over high heat. Then add the fresh peas, tomato paste, and salt. Stir well to combine. 4. Add the cinnamon stick, cover the pot, and let the stew cook for 50–60 minutes, or until the lamb, carrots, and peas are completely tender and the sauce reaches your desired consistency. 5. 10 minutes before the end of cooking, prepare the coriander and ghee mixture. Heat some ghee in a small pan, then add the chopped fresh coriander. You can also add garlic, if desired. Sauté until fragrant, then add the mixture to the stew and stir well. 6. Continue cooking for the remaining 10 minutes, then turn off the heat. Serve hot with white rice. 🤍
Peas and Carrots Stew (Bazella w Rez)🫛🥕. يخنة بازيلا Ingredients: 2 kg diced meat 3 L hot water (12 measuring cups) 6 carrots, chopped 1 kg fresh peas 5 tbsp tomato paste, or as needed Salt, to taste 1 cinnamon stick For the (coriander & ghee) : Ghee Fresh cilantro, finely chopped Garlic, optional 1. Heat a large pot over high heat. Add the lamb and cover the pot. Cook over high heat until the meat is nicely browned, stirring occasionally. 2. Add the hot water and bring to a boil. Cook the lamb over high heat for about 30 minutes, until it starts to become tender. 3. Add the chopped carrots and cook for 5 minutes over high heat. Then add the fresh peas, tomato paste, and salt. Stir well to combine. 4. Add the cinnamon stick, cover the pot, and let the stew cook for 50–60 minutes, or until the lamb, carrots, and peas are completely tender and the sauce reaches your desired consistency. 5. 10 minutes before the end of cooking, prepare the coriander and ghee mixture. Heat some ghee in a small pan, then add the chopped fresh coriander. You can also add garlic, if desired. Sauté until fragrant, then add the mixture to the stew and stir well. 6. Continue cooking for the remaining 10 minutes, then turn off the heat. Serve hot with white rice. 🤍

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