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Before you jump to Ghana light chicken soup recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to ghana light chicken soup recipe. You can cook ghana light chicken soup using 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Ghana light chicken soup:
- Prepare 1 big garden egg
- Take 1 medium sized white onions
- You need Few dices of red onions
- You need 1 fresh chicken(please be sure to use live chicken and native one if possible)
- Take Salt
- Prepare 3 medium sized fresh tomatoes
- Use 2 seeds yellow scotch bonnet pepper
- Provide 6-7 seeds green u ripe scotch bonnet pepper
- Get 1 teaspoon tomato paste
- You need 2 deseeded uda spice
- Use 1 clove garlic(optional)
- Take Big cut of ginger
- Take cubes Seasoning
- You need For the swallow
- Prepare Boil cassava and unripe plantain and pound in a mortar just like pounded yam
Steps to make Ghana light chicken soup:
- Wash and place cleaned pieced chicken in a pot and add the grinded ginger and garlic with seasoning, salt and the diced onions.
- First stir and cover for the chicken to cook in it’s own juice after which you add more water and continue cooking until the chicken is half way cooked. Then drop in the whole garden egg, yellow scotch bonnet pepper, whole white onions and whole tomatoes and cover to continue cooking
- After like 7-8 minutes, remove the garden egg, tomatoes, onions and pepper you added and blend with little water in a blender to a smooth paste and set aside (or pound in a mortar)
- Now add the tomato paste to the chicken and stock boiling.
- Stir and add the uda spice, green unripe pepper and some more water and cover to cook for about 3minutes
- Now use a tiny mesh sieve to sieve in the blended mix and watch as the soup thickens to a light thick consistency
- Taste for seasoning and allow to cook for some 4 minutes
- Done!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help 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 bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food 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 as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help prevent 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 raw meals, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop 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 called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you are likely to use has been saved correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you may see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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