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We hope you got benefit from reading it, now let’s go back to pounded yam en egusi soup recipe. You can have pounded yam en egusi soup using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Pounded yam en egusi soup:
- You need Yam
- Use Egusi
- Provide Fresh tomatoes
- You need Scotch bonnet
- Get Red pepper
- Get Spinach
- Prepare Seasonings
- Prepare Red oil
- Prepare Groundnut oil
- Get leaf Bitter
- Prepare Onion
- Take Cray fish
- Take Beef
Instructions to make Pounded yam en egusi soup:
- Peel your yam wash and put on fire wen soft pound it and rolled it in a white leather
- Boiled your beef with onions cloves and garlic and seasonings
- In a pot add your groundnut oil wen hot add your grated fresh tomatoes scotch bonnet and red pepper stir
- After like 5 min add your seasonings and your boiled beef leave for like another 5min
- Pour your egusi In a bowl and add a little water mixed it very well and be adding it to the stew on fire wen u are done you stir
- After like 5 min add your red oil and grinded cray fish and your cut and washed spinach with onions
- Wash your bitter leaf with salt wash it like 3 times and add to it after like 5min u can bring it down serve it with your pounded yam
- Hmmm yummy u need to try this
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is 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 thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re going to use was stored properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you may keep the food and if it must go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For example, you might see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it does not mean that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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