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We hope you got insight from reading it, now let’s go back to pounded yam and egusi soup recipe. You can have pounded yam and egusi soup using 5 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Pounded Yam and Egusi soup:
- Provide Soup
- Prepare Meat, Stock fish, dry fish, pepper, onions, ugu,grounded melon,
- You need Pomo,crayfish and doyin cubes,salt
- Take Pounded Yam
- Prepare Yam, and water
Instructions to make Pounded Yam and Egusi soup:
- Boil stock fish because it's add, then add seasoned meat and let it cook.
- Grinded the pepper with onions, must not be too smooth.
- Put a pot on cooker add palm oil, add chopped onions then pepper, let it fry.
- Add dry fish and pomo, let it cook for another 10minutes get a frying pan, fry your egusi with little oil.
- Pour the fried melon into the frying pepper and stir, check for taste now and adjust with salt and doyin cubes,let it cook for 5minutes.
- Wash vegetables and pour warm water on it, sieve very well and add to the soup, let it cook for 5minutes.
- Cut yam into big cubes, when it's soft, get your mortal ready and pound. Must be very smooth. Done!
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 steps to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. 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 meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
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 meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly first
Cover raw fish or meat and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you’re likely 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 off quickly usually has storage directions on the tag that state how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
Following this date, the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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