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We hope you got insight from reading it, now let’s go back to bitter leaf soup recipe. You can have bitter leaf soup using 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Bitter leaf soup:
- Get 2 cup washed bitterleaf
- Prepare 1 rap of ogiri
- Prepare 2 rap of okpehe
- Use 1 cup stock fish
- Prepare 1 kilo of goat meat
- Prepare 5 pieces cocoa yam
- Use 3 cubes known maggi
- Get 5 pieces pepper(blended)
- Provide 1/4 cup palm oil
- You need Salt to test
Instructions to make Bitter leaf soup:
- Wash meat and stock fish with salt add maggi and little water and boil for 15min
- Wash cocoyam and boil for 10min,when its soft pound with palm oil until soft without lump.
- Add the cocoyam and stir,add ogiri,okpehe and pepper for 5min
- Wash and boil bitter leaf for 3min,rinse with cold water and put in the pot stir together after 3min turn off heat.
- Soup is ready can be eaten with semi as in pic above
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting 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
Do not forget to dry your hands thoroughly as well, because wet palms 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’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’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 was stored properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you may keep the food and whether it must go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you may see’eat in two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous 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 indicate that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
Following this date, that the caliber of the egg will deteriorate and if any salmonella germs 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, be sure you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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