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We hope you got insight from reading it, now let’s go back to pounded yam with dried okro/ogbono soup recipe. You can cook pounded yam with dried okro/ogbono soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pounded yam with dried okro/ogbono soup:
- Use Dried okro
- Use Ogbono
- Provide Beef
- Use Locust beans
- Provide Red oil
- Get Maggi
- Get Dried pepper
- You need Yam
Instructions to make Pounded yam with dried okro/ogbono soup:
- Boil the beef with maggi, add dried pepper, locust beans to the boiling beef for like 15 minutes.
- Bring it down from fire and pour the content inside a bowl. Wash the pot and place it on the fire and when the water is dried, add red oil to bleach a bit. Then add your dried okro and ogbono on the bleached oil and stare.
- Add your the previous water you pour out and stare again.. Watch it cook for minutes and your soup is ready..
- Cook your yam and pound.. And you are good to go.. Yummy..
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 germs 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. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting 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 readily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop 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
Examine the tag
It’s very important to read food labels to be sure everything you are going to use has been stored properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state just how long you may keep the food and if it must go from the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, 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 nice, because it might contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan to use 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 strong, like in a cake or even as a hard-boiled egg.
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