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We hope you got insight from reading it, now let’s go back to boiled yam and catfish pepper soup recipe. To make boiled yam and catfish pepper soup you need 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Boiled yam and catfish pepper soup:
- Use 1 tuber of small sized yam
- You need 1 fresh catfish
- Provide Grounded pepper soup spices
- Get 2 teaspoon black pepper
- Take 2 tablespoons crayfish
- Provide 2 handful mint leaves
- You need 1/2 teaspoon grounded nutmeg
- Prepare to taste Salt
- Take 1 knorr seasoning cube
- Take 1 spoon onions powder
Instructions to make Boiled yam and catfish pepper soup:
- Peel yam and cut into sizable portions. Wash thoroughly and place in pot with ample amount of water. Add salt to taste and boil until very soft.
- Cut the catfish into sizable portions and clean up with salt. Wash in a generous amount of water.
- Put catfish in clean pot add pepper, crayfish, pepper soup spice, nutmeg, onion powder and salt to taste. Allow to cook for 10minutes on medium heat.
- Add sliced mint leaf in the pepper soup with knorr cube. Allow to simmer for 2 minutes and serve food.
Another thank you to our reader, herewith some tips of preparing food safely.
It is 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 your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s important 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 frequently to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store on the bottom shelf of this 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’re going to use has been saved correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state just how long you can keep the food and whether it needs to go in the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see’eat in two days of opening' 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 if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be detrimental, but its flavour, texture or colour may start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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