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We hope you got insight from reading it, now let’s go back to pounded yam & okro soup recipe. To make pounded yam & okro soup you need 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pounded yam & okro soup:
- Prepare Okro fingers (200naira worth)
- Use Black pepper
- Provide 1 big ball of Onion
- Use Chicken (cooked)
- You need Goat meat (cooked)
- Take Crayfish
- Take Ogu leave
- Use 2 Smoked fish
- Get Dry fish
- Provide 1 tuber of Yam
Steps to make Pounded yam & okro soup:
- Wash the okro & chop it into any shape of choice. Place pot on heat with meat & it's stock & allow to boil.
- Check the seasoning, now add palm oil, black pepper & washed crayfish & allow to cook
- Add chopped okro & washed/chopped leave at the same time. Add smoked fish in pieces, allow for 3 mins & turn off heat
- For pounded yam, peel a tuber of yam, wash & cut into preferred sizes. Place pot with water on heat. When it's hot add washed yam & ensure the water isn't drowning the yam.
- When yam is soft, wash mortar, put yam inside & pound or use a food processor if you have one. If it's too hard add a little hot water to your preferred consistency & serve as above… Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Cover raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re going to use was stored correctly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you may keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you sick.
If your plan is on using an egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a walnut.
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