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We hope you got benefit from reading it, now let’s go back to bitterleaf soup and pounded yam recipe. You can cook bitterleaf soup and pounded yam using 11 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Bitterleaf Soup and pounded yam:
- Get 1/2 Tuber Yam
- Take 3 Stock fish and smoked fish (softened in hot water)
- You need Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
- Prepare 1/4 cup ground crayfish
- Get 6 small cocoyams (peeled and washed)
- Take 1/2 Cup washed Bitter leaf(dried/fresh)
- You need 1 Tbs dry pepper
- You need 1/2 Palm Oil
- Provide Ogiri
- Take Salt
- You need Maggi
Steps to make Bitterleaf Soup and pounded yam:
- Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption.
- Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside.
- Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside.
- Now wash the bitter leaves until the bitter taste is washed off and set aside.
- Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot
- Then add the palm oil, stir and allow to boil for 10 to 20 minutes.
- As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve.
- Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes.
- Ur soup is ready, enjoy with pounded yam or any swallow of choice
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you are likely to use was saved correctly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state how long you may keep the food and if it needs to go from the fridge.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly as soon as 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. For instance, you may see’eat within two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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