The Mandalorian Grogu is the Chosen One, not Anakin [emoji6]

The prophecy was made by a member of Yoda's species 25.000 years ago and disappeared around 3000 BBY until 1000 BBY. Language changed a lot over all these millennia.

When it was found again by jedi historians they mistranslated the term @€4# into Sith, while it originally meant Frog.

So balance of the force was never meant to be reached by destroying the Sith but i eradicating all the frogs in the galaxy.

Luke on Ossus intuitively felt the truth about the prophecy. That's why he levitated all the frogs around Grogu and said he would become an important Jedi if he stayed.

Anakin Skywalker was able to become a force ghost not for destroying the Sith or saving Luke but because he showed mercy to Grogu and saved him during the attack on the Jedi Temple.

But one important Sith plays a role in the prophecy, Darth Plagueis aka the Frog Lady, who becomes the main antagonist of Mandalorian Season 3 and possibly all the future seasons. Her eggs contain the secret of eternal life.

So Din needs to bring Grogu to all the planets of the galaxy and let him eat all the frogs in the GFFA to bring balance to the force.

Going for the hat trick for Chosen Grogu thread closings. - TtJ

 

Good lord...

 

Indubitably

 

No

 

Ingredients

• 1.2 litres/2 pints chicken stock
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion , very finely chopped
• 350g arborio risotto rice
• 125ml Fino sherry or dry white wine
• ½ tsp saffron
• 50g parmesan , or vegetarian alternative, grated
• 1 egg yolk
• rocket salad, to serve (optional)

Method

• STEP 1
  Heat the stock in a pan over a very low heat – have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
  
  
• STEP 2
  Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

And that's how you make a delicious saffron risotto, according to the BBC.