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We hope you got benefit from reading it, now let’s go back to banga soup with pounded yamg recipe. To make banga soup with pounded yamg you only need 14 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Banga soup with pounded yamg:
- Provide Banga
- Use 500 g beef
- Take 4 cubes Maggie
- You need to taste Salt
- Take 1 big dried fish
- Use 250 g diced kpomo
- Get 1 small onion bulb
- Provide 1/2 teaspoon grinded cameroon pepper
- Use Banga spice
- Use Crayfish 2 table spoons
- You need Cayenne pepper
- Prepare 1 teaspoon iru
- Get 1/2 table spoon crushed utazi leaves
- Get 1 tuber of yam
Instructions to make Banga soup with pounded yamg:
- Wash meat, diced kpomo and dried fish, add seasoning, diced onions and allow to cook for 15minutes
- Wash and cook palm fruit till soft. Drain with a colander and pound in a mortar
- Turn the content in the mortar into a bowl and add some water. To extract the juice, use a colander
- Boil the juice extracted in a pot, add the meat, kpomo and dried fish you boiled earlier, add seasoning, banga spice, blended crayfish, Cameroon pepper and cayenne pepper. Cover the pot and allow to boil to your desired consistency
- Your banga soup is ready!
- Peel, slice and wash yam
- Add enough water to cook the yam till soft and pound in a mortar
- Serve hot!
Another thank you to our reader, herewith some tips of preparing food safely.
It is 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 your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed thoroughly
Buy raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you’re going to use was stored properly (based on some storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state how long you may keep the food and whether it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. 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 nice, since it might 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 doesn’t indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
After this date, the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, be sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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