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We hope you got benefit from reading it, now let’s go back to white soup and pounded yam recipe. To make white soup and pounded yam you need 11 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare White soup and pounded yam:
- Prepare Yam (for thickener and swallow)
- Take Assorted Offals
- Get Uziza leaf (a handful)
- Use Pepper soup spices (half teaspoon)
- Prepare Goat meat
- Take cube Seasoning
- Prepare Yellow scotnet
- You need Dry fish
- Take Stock fish
- Take Crayfish
- You need to taste Salt
Steps to make White soup and pounded yam:
- Wash meats generously with water put in a pot add onions, seasoning cubes and salt and cook till down
- Peel, wash and slice yam, put in a pot and cook till down. Pound the yam till soft and fetch handful of the pounded yam add it to the boiling pot of meat and stockfish.The remaining will be the swallow.
- Add crayfish, pepper soup spices, scent leaves and salt to taste.wash and add Uziza leaf
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own 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 beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw foods 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 ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies 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 was saved correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state just how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it will go off immediately once 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 within two days of launching' on the tag. Use by dates
You should not 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 harmful, but its flavour, colour or texture might start to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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