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Before you jump to Title: Banga OHA SOUP recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
You already are aware that you should have a healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and leading a healthy lifestyle both factor greatly into the overall health of your heart. Are you aware, however, that several specific foods are good for making your heart feel better? If you want to know which foods to eat to improve your heart health, keep on reading.
Blueberries are terrific for the health of your heart. Blueberries are loaded with antioxidants, specially pterostilbene. Pterostilbene works very much like the resveratrol found in grapes. This particular antioxidant helps the body be better at breaking down fats and choelsterol. The easier it is for your body to process fat and cholesterol, the less probable it is for those things to clog your arteries and cause heart problems. This, essentially, makes your heart as healthy as it can possibly be.
There are plenty of foods that you can eat that are beneficial for your body. No doubt, the foods listed in this article can help your body in many ways. They are particularly great, though, for keeping your heart as healthy as it can be. Try to introduce these healthy foods into your diet every day. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to title: banga oha soup recipe. To make title: banga oha soup you only need 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Title: Banga OHA SOUP:
- Prepare leaf OHA
- Get Banga fruits
- Prepare Assorted meat
- Take Beef meat
- Get cube Seasoning
- You need Salt
- Prepare Onions
- You need Kponmo cow skin
- Use Ogiri
- Use Cocoa yam for thinking
- Prepare Yellow scotch bonnet pepper
- You need Black pepper
- Use Dried prawns
- Prepare Stock fish
- Get Smoked catfish
- Provide Ground crayfish
- Provide Fresh fish of choice
Steps to make Title: Banga OHA SOUP:
- Boil your banga fruit,cocoa yam, till well soft.
- Wash and boil your assorted meat and beef with seasoning cube and salt till it very very soft and tendered
- Blend onion and pepper together
- Destem your uziza and OHA leave, wash the stock fish and kpomon.
- Then extract the banga fruit, and pound your cocoyam
- In the pot of boiling meat add the palm banga extract, and allow to cook for about 5min or more
- Wen it well cook add in the cray fish,stockfish,kpomon, ogiri, black pepper, blended pepper. Allow to cook for about 3 mins
- Add in your cocoyam and allow to cook well, add in your uziza leaf, and prawn allow to cook for another 2mins
- Add in your OHA leave and correct the seasoning if it too thick add in some water to get ur right constitency, allow to cook for 2 more mins
- Note: destem the OHA leaf with your finger not with knife, knife make it turn black
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 bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed thoroughly
Cover raw fish or meat and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re going to use has been saved correctly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food often has special packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of instance, you may see’eat in two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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