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We hope you got benefit from reading it, now let’s go back to afang soup and pounded yam recipe. You can cook afang soup and pounded yam using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Afang soup and pounded yam:
- Use leaves Afang
- Get leaves Water
- Prepare Stuck fish
- Provide Dry fish
- Prepare Crayfish
- You need Palm oil
- Prepare Yellow pepper
- Get Onions
- Use Assorted meat
- Provide cubes Seasoning
- Get For the pounded yam
- Prepare Yam
- Prepare Water
Steps to make Afang soup and pounded yam:
- Wash the water leaves, drain in a colander and put aside. Pound the okazi leaves with crayfish till smooth put aside. Wash the meat thoroughly, put in a pot add water, slice onion, stuck fish and seasoning cubes cook till soft.
- Add dry fish, allow stock to almost dry then add palm oil. Add the water leaves. Add pepper and salt to taste allow to steam for 2 minutes. Bring down from heat.
- Put and slice the yam, put in a pot and allow to cook, then pound with mortar and pistol till soft.
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 growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables 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. That is because these kinds of food won’t be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely Clean 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 not 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
Examine the tag
It is important to read food labels to be sure everything you’re likely to use has been saved properly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you may keep the food and whether it needs to go from the fridge.
This sort of food frequently has special packaging to help keep it fresh for more. But it will go off quickly once 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. For instance, you may see’eat in two days of opening' on the label. Use by dates
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
If this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, make certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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