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We hope you got insight from reading it, now let’s go back to pounded yam and egusi soup with bitterleaf recipe. To make pounded yam and egusi soup with bitterleaf you only need 24 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Pounded Yam and Egusi Soup with Bitterleaf:
- Prepare For the meat
- Prepare Beef with skin
- Prepare Onions
- Prepare Cloves
- Get Ginger
- Get Thyme
- You need Curry
- Take cubes Knorr
- Provide Salt
- Provide For the Egusi
- Take 2 cups egusi
- Use leaf Bitter
- Use 1 cup palm oil
- Use Fresh cayenne pepper
- Prepare Scotch bonnet
- Provide Onions
- Prepare Chopped Cowskin
- Take Crayfish
- Provide Thyme
- You need cube Knorr
- You need Salt
- Prepare For the Yam
- Take Half tuber of yam
- Take Water
Steps to make Pounded Yam and Egusi Soup with Bitterleaf:
- Blend onions, ginger, cloves and add to the meat. Then seasoning well
- Blend pepper for the egusi. Mix egusi with water
- Make egusi soup
- For the bitterleaf, wash with salt about 4-5 times to remove some bitterness or boil in hot water for 5 mins and drain.
- Boil yam
- Pound yam. You can add yam little by little for easy pounding not necessarily half first.
- The yam water added is the water used in boiling the yam. Add a little if the pounded yam is hard. It also makes yam smooth as well
- Serve and Enjoy🤗
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 bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are going to use has been saved properly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you may keep the food and whether it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you may see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. After this date, that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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