Afiaefere (white soup) Nd pounded yam recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes particularly foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose food or beverages that have fewer kilo-joules at other foods in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
Before you jump to Afiaefere (white soup) Nd pounded yam recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to afiaefere (white soup) nd pounded yam recipe. You can have afiaefere (white soup) nd pounded yam using 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Afiaefere (white soup) Nd pounded yam:
- Take Yam
- You need Chicken
- Use Dry fish
- Use Spices
- Use cubes Salt/seasoning
- Take Hot leaves (uziza)
- Provide Cooking spices/herbs
- Use Onions
- Provide Pepper
Steps to make Afiaefere (white soup) Nd pounded yam:
- Peel and wash yam, boil without salt till very soft, pound smooth to get your swallow in form 💃
- Wash and Steam chicken with onions, pepper, salt, seasoning cube and allow to cook and absorb spices wen done a bit, remove from fire and Put back the water from the boiled yam on the fire, add the meat stock, crayfish, onions local cooking spices (dnt know their names in English 🤦) and more water if needed and allow to cook, add more seasoning and a big chunk of the pounded yam to thicken the water.
- Add the dry fish Nd be sure to confirm taste and allow to boil, after a few minutes add the chicken, stir for the chunck of yam to melt, wen completely disolved taste to be sure all is well and balance if not then add the sliced hotleave and turn off heat.
- Serve and enjoy meal 😍
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist 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. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve 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 material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which 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, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to be sure everything you’re likely to use has been stored correctly (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 if it must go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of example, you may see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not mean that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes at which it will be completely cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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