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Before you jump to Afang soup and amala recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
In this day and age of folks are trying to live a healthier life and you’re going to discover that the utilization of coconut oil will assist you to accomplish this. Another thing I want to point out concerning this product is that there are a lot of different benefits available from it. There’s something else that’s important to know about this product and that is the fact that it can benefit you when you use it both internally and also externally for your body. Coconut oil is far more useful than other oils you can purchase and in the following paragraphs we are going to be telling you why.
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We hope you got benefit from reading it, now let’s go back to afang soup and amala recipe. You can have afang soup and amala using 10 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Afang soup and amala:
- Prepare Afang leave (sliced and pounded)
- You need Waterleaves (washed and sliced)
- Use Goat Meat, kpomo, assorted
- You need Dry fish, stock fish, shrimps
- Use Crayfish(blended)
- Provide Onions (diced)
- You need Pepper (blended)
- Get cubes Salt and seasoning
- Use Palm oil
- Take Yam flour
Instructions to make Afang soup and amala:
- Wash and cook meat, assorted,kpomo and shrimps with onions, pepper, salt and seasoning cubes till quite done
- Put your cut waterleaves in a pot to cook out its water, when it has dried up add ur meat and stock, add crayfish, pepper, oil, stocks,shrimps, salt and cubes and stir, then carefully place dry fish on top and cover to cook for a little while, then add the pounded afang leaves, store and turn off heat immediately to keep it fresh. The heat of the pot will melted the leaves more.
- Put water in a pot, allow to boil and pour in ur yam flour gently till thicken then stir continuously till the powder is totally mixed and then add a little water and cover pot for it to cook and done properly afterwards mix the formed food wery well and serve with soup.
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. You can take some actions to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away 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 germs that get onto the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to make sure everything you are likely to use was stored properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state just how long you may keep the food and whether it must go in the refrigerator.
This kind of food often has special packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat within two days of opening' on the label. 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, because it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it does not indicate that the food will 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. Following this date, that the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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