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We hope you got benefit from reading it, now let’s go back to pounded yam with egusi soup recipe. To cook pounded yam with egusi soup you only need 14 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Pounded yam with egusi soup:
- Provide Yam
- Prepare Egusi
- Provide leaves Ugu
- Take Offal
- Use Kpomo
- Provide Chicken parts
- Prepare Stock fish
- Get Dried fish
- Use Cray fish
- Get Grated scotch bonnets and onion
- Take Chili flakes
- Get Palm oil
- Provide Onions
- Take Seasonings
Steps to make Pounded yam with egusi soup:
- For the pounded yam: feel wash and cut the yam pour to a pot and add water topping the yam with it cook until soft. Then pound it using mortar and pestle.
- For the soup: wash the offal, kpomo and add to a pot then set on heat cook for 30 mns then remove from heat and drain the water, put it back to the pot and add water set on heat again add the stock fish (soaked) and the dried fish (soaked) add in, chicken parts add in grated scotch bonnets and onion? add in seasoning add garlic add in palm oil and chili flake.
- Keep cooking when it is almost done add the uguu leave use motto to pound egusi together with onions and add to the soup cook.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely
Buy raw fish or meat and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re likely to use has been saved properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For example, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it may contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes where it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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