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We hope you got benefit from reading it, now let’s go back to boiled yam with catfish pepper soup recipe. To cook boiled yam with catfish pepper soup you only need 10 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Boiled yam with catfish pepper soup:
- Prepare Yam
- Use Catfish
- Use Onion
- Get Fresh garlic
- You need Fresh ginger
- You need Pepper
- You need Maggi
- Get Spices
- Use to taste Alittle salt
- Get Curry
Instructions to make Boiled yam with catfish pepper soup:
- Cut the catfish n wash with warm water. Ground the pepper with onion and fry in a little oil and add a little water to it.
- Add the spices, curry, salt and Maggi. Add the catfish and allow to cook on a moderate heat.
- Peel and cut the yam. Boiled with salt and serve with the catfish pepper soup.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After visiting 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 begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This 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 murdered.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are going to use was stored correctly (based on some storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food often has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of instance, you might see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t 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
If this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture might begin 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 the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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