Nsala soup with pounded yam recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy many different foods from each of the five food groups from the quantities recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then choose food or beverages that have fewer kilo-joules in other meals daily.
Strategies for watching the energy you burn off:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job Exercise regularly at least 30 minutes of moderately intense activity on most days Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent several ailments.
Before you jump to Nsala soup with pounded yam recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to nsala soup with pounded yam recipe. You can cook nsala soup with pounded yam using 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Nsala soup with pounded yam:
- Prepare Goat meat
- Provide Dry fish
- Get Stock fish
- Take Crayfish
- Get Ehuru
- You need Opkei
- Take Fresh pepper
- Take leaf Uziza seed / Uziza
- You need leaf Utazi
- You need Teaspoonful of red oil
- Prepare Seasoning
- Provide to taste Salt
- Take Yam
Instructions to make Nsala soup with pounded yam:
- Wash your meat, fish, and stock. Season with knorr cubes and salt. Leave to boil for 20minutes. Blend your pepper, uziza seed, utazi leaf, and crayfish. Pound the Ehuru(native seasoning) and add to your boiling meat. Drop a teaspoonful of palm oil and allow to boil. Then, make a small paste from your boiled yam and add to the soup as thickener. Allow to boil for 5munites. Add the uziza leaf, stir and turn off your heat.
- Cut and boil your yam till very tender. Pound in a molter. Keep adding hot water from the boiled yam and keep pounding all the lumps disappear and it becomes fluffy and soft.
- Serve hot with chilled natural juice.
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. It is possible to take some steps to help protect your own family 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. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish 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 food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are likely to use has been stored properly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you may keep the food and whether it must go from the fridge.
This kind of food often has special packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you may see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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