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We hope you got benefit from reading it, now let’s go back to nsala (white soup) recipe. You can have nsala (white soup) using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Nsala (white soup):
- Get 1 whole chicken or 1kg of goat meat
- Prepare 1 medium slice yam
- Take 1 tablespoon dry pepper
- Provide 1 litre water
- You need 1 large smoked fish
- Take 1 head or flesh stock fish
- Get 1/2 teaspoon uziza seed (ground)
- Take to taste Crayfish
- You need 2 maggi cubes
- Take to taste Salt
Steps to make Nsala (white soup):
- Season the goat meat or chicken with pepper,salt & one Maggi cube & steam till the juice dries up
- Add the water & continue to cooking for another 20 minutes
- Peel the yam & cut into small pieces, then add to the boiling stock.allow to cook for 15 minutes.
- Remove the yam & pound to soft resilient dough & set aside
- Add the crayfish,pepper,Ehuru(ogili)if u are using,ground uziza seed,dry fish,stock fish,maggi & all other ingredients to the pot.
- Cut the yam dough into small balls & add to the soup to thicken the consistency.
- Reduce the heat & simmer for about 5_10 more minutes
- Add salt to taste & server with pounded yam or other.
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 growing and spreading. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you are likely to use has been saved properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you may 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 when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. After this date the quality of the egg will deteriorate and if any salmonella germs 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, be certain that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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