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We hope you got benefit from reading it, now let’s go back to oha soup recipe. You can cook oha soup using 12 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Oha soup:
- Provide 10-12 small sized coco yam
- Take 750 g mutton (goat meat)/ meat of choice
- Provide Stock fish or dried catfish
- Take leaves Oha
- Take leaves Uziza
- Get Crayfish as desired
- Take 1 Ogiri
- Provide Yellow peppers
- Use 5 stock cubes
- Prepare to taste Salt
- Prepare 1 1/2 cups palm oil
- Use 2 medium sized onions
Instructions to make Oha soup:
- Wash coco yam and boil with the skin till tender
- Boil your meat together with the dried fish or stock fish with onions, salt and seasoning cubes to taste
- Wash and prepare all ingredients
- Once coco yam is tender, using your hands, peel off the skin and pound the coco Yam in a Mortar
- Add the pounded coco yam to the cooking pot of meat, Add in your palm oil, allow to cook till coco yam is dissolved. Add in your pepper, crayfish and ogiri
- Add in your uziza leaves and allow to cook for 3mins then add in your Oha leaves cook for a minute and voila..! Soup is ready
- It can be served with swallow of choice. Semo, fufu, eba, pounded yam etc
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some actions 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.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables 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 spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like fish, poultry 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 food, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly first
Cover raw meat or fish and shop at the bottom shelf of this 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 tag
It’s very important to read food labels to make sure everything you’re going to use has been saved properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of example, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to this 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 bacteria are present, they could multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, make sure that you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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