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We hope you got insight from reading it, now let’s go back to onugbu (bitterleaf) soup recipe. You can cook onugbu (bitterleaf) soup using 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Onugbu (bitterleaf) soup:
- Use Chicken laps
- Get Pomo, dry fish & stockfish
- Use Washed and squeezed bitterleaf
- Use Thickener (coco yam preferably)
- You need 3 cooking spoons Red Palm Oil
- Provide Pepper, salt and ground crayfish (to taste)
- Take cubes stock
- Provide 1 teaspoon Ogiri Igbo (traditional seasoning)
Steps to make Onugbu (bitterleaf) soup:
- Boil the pomo, stock fish and dry fish till properly done
- Wash the chicken and add to the pot of pomo and fish and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
- Check if bitterleaf is still too bitter, if it is, pls parboil to wash off bitterness.
- Add pepper, ground crayfish, bitter leaves and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil
- Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
- Add salt to taste and the soup is ready. Serve with eba, semo or any other swallowables
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you are going to use has been saved correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you may keep the food and whether it must go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep once 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 nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it does not indicate that the food will be harmful, but its own flavour, colour or texture might 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. Following this date, the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you ill.
If your plan is to use 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 strong, like in a cake or as a walnut.
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