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Before you jump to Sea food with Okro soup and pounded yam recipe, you may want to read this short interesting healthy tips about Many Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to sea food with okro soup and pounded yam recipe. You can cook sea food with okro soup and pounded yam using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Sea food with Okro soup and pounded yam:
- Use 20 fingers of Okro
- Use 100 g skinned stock fish
- Provide 100 g big prawn
- Use 4 red pepper
- Get 100 g crayfish
- Prepare to taste salt
- Prepare 20 ml palm oil
- You need 3 knorr seasoning cube
- Use 100 g periwinkle
- Get 1 small onions
- Prepare 1/2 teaspoon uziza seed powder
- Prepare 5 pieces cow tail
- Get 1 medium sized yam
Instructions to make Sea food with Okro soup and pounded yam:
- Wash, season and boil the cow tail plus stock fish for 35mins
- Add palm oil, crayfish, pepper, salt, seasoning cubes and cook for 10mins
- Add uziza powder, prawn, periwinkle, chopped onions and cook for 15mins
- Add chopped Okro and stir well, turn off heat. Cover the pot tight so the Okro can soften. Soup is ready
- Cut, cook and pound yam for approximately 15mins
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 growing and spreading. It is possible to take some actions 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 onto food.
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After visiting 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 food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get on the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed completely first
Buy raw meat or fish and shop at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are going to use has been saved correctly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state how long you may keep the food and whether it must go in the refrigerator.
This kind of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, be certain you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or even as a walnut.
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