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Before you jump to Oha Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to oha soup recipe. You can cook oha soup using 15 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Oha Soup:
- You need 1 kg palm fruit
- You need 4 bunch Oha Leaf
- Take 1 bunch Uziza leaf
- Use 1 kg goat meat
- You need 1 large head stock fish
- Prepare 1/2 kg offal (shaki, roundabout)
- Take 7 snail 🐌 (washed)
- Use 2 tbsp crayfish (blended)
- Provide 6 coco yam
- Prepare 4 knorr cube
- Take 8 fresh habanero pepper (blended)
- Provide Kpomo dice
- Take to taste Salt
- You need 1 large dry catfish
- Prepare 2 wraps of ogiri
Instructions to make Oha Soup:
- Wash and parboil palm fruit till it’s tender and cooked through; this should take roughly 30mins depending on your burner
- Drain palm fruit and place in a mortar; pound till you shred out the palm fruit skin, while you are at it, boil water for the extraction and set aside
- Add boiled water into the palm fruit and stir; (be careful not to hurt yourself) and sieve out the juice once you are done, heat up the juice and allow it cook till it starts to concentrate, (you can decide to parboiled your meat in the palm fruit juice or separate, I prefer separate so I can spice my meat to my taste)
- Wash goat meat, offal, stock fish and parboil with little water spice with salt, knorr cube and pepper allow to cook till it’s tender halfway add the kpomo and snail reason is to avoid over cooking it
- In a small pot, wash coco yam and cook till it’s tender; remove the back peel and pound in a mortar adding a little palm fruit oil to help ease the pounding and avoid lumps. Once you are done set aside
- Once the palm fruit is getting concentrated add the cooked meat and the dry cat fish after washing it allow it cook for 10mins, then add the coco yam this will help thicken the soup
- Shred Oha leaf with your hands and not with a knife (myth not verified) dice uziza leaf; wash the leaf separately and set them aside
- Add crayfish, pepper, knorr cube, ogiri and salt stir after about 5mins add oha leaf and uziza leaf immediately after stir and turn off heat
- Serve with hot yellow eba
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve 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 material.
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely
Cover raw fish or meat and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are likely to use has been saved correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you can keep the food and whether it must go in the refrigerator.
This sort of food often has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. By way of instance, you may see’eat within two days of launching' on the tag. Use by dates
You will 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 fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour might start 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, that the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make certain you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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