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We hope you got insight from reading it, now let’s go back to pounded yam and vegetable soup recipe. You can have pounded yam and vegetable soup using 8 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Pounded yam and vegetable soup:
- Provide Yam
- Prepare Vegetable
- Take Yakuwa
- Use Meat
- Take Pomo
- Prepare Stock fish
- Provide Scotche bonnet
- You need Oil, seasoning and onion
Instructions to make Pounded yam and vegetable soup:
- Slize vegetable and yakuwa boil for 30 seconds then set aside.
- Cut ur pomo into chunks rainse ur meat, pomo, stock fish and put to pot add seasoning and little spices put to fire to cook for five mins then set aside.
- Put pot to fire add oil, when it fry add ur slized onion mashed scotche bonnet and stir fry for some second, add ur alredy boild meat, pomo and stuck fish then add little water some seasoning and cover pot to cook for five seconds add ur vegetable let cook for 10 mins and serve.
- Pil yam cut it and boil leave to cook for 30 mins, pound and serve with ur soup.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from growing and spreading. You can 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. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should 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 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, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly first
Cover raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re likely to use was saved 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 instructions on the tag that state just how long you may keep the food and if it must go in the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as 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 within two days of opening' on the label. Use by dates
You’ll 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 nice, because it may 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, colour or texture might begin to deteriorate.
An exception to this is 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 could multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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