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Before you jump to Nsala soup recipe, you may want to read this short interesting healthy tips about Many Of You Might 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 nsala soup recipe. You can cook nsala soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Nsala soup:
- Provide 1/2 tuber of Yam
- Provide 1/4 kg Meat
- You need 1 teaspoon Crayfish
- You need Small bunch leaf Utazi
- Get Pepper
- Take Salt
- Take 1 Maggi cube
- Get 1 medium size Cat fish
- Take 1 medium Dry fish
- Take 1 wrap Ogiri
Steps to make Nsala soup:
- Boil dry fish and meat with onion,salt and Maggi till is tender.
- Cut yam in cubes,wash and boil till is very soft.pound with mortar or add little water and blend till is smooth.
- Boil catfish with onion,salt and Maggi till is done.add crayfish,ogiri and pepper
- Allow to boil very well and add the pounded or blended yam paste small small allow to boil till the yam dissolves.
- Add the sliced utazi leaf simmer for 10mins.food is ready.
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 bacteria from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. 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 want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are likely to use was saved correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say how long you can keep the food and if it must go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. For instance, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not indicate that the food will probably be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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