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We hope you got insight from reading it, now let’s go back to pounded yam with egusi soup recipe. To make pounded yam with egusi soup you only need 14 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Pounded yam with egusi soup:
- Take Yam
- Prepare Egusi
- Take leaves Ugu
- You need Offal
- Prepare Kpomo
- Take Chicken parts
- Prepare Stock fish
- Get Dried fish
- Get Cray fish
- Provide Grated scotch bonnets and onion
- Prepare Chili flakes
- Get Palm oil
- Use Onions
- Use Seasonings
Steps to make Pounded yam with egusi soup:
- For the pounded yam: feel wash and cut the yam pour to a pot and add water topping the yam with it cook until soft. Then pound it using mortar and pestle.
- For the soup: wash the offal, kpomo and add to a pot then set on heat cook for 30 mns then remove from heat and drain the water, put it back to the pot and add water set on heat again add the stock fish (soaked) and the dried fish (soaked) add in, chicken parts add in grated scotch bonnets and onion? add in seasoning add garlic add in palm oil and chili flake.
- Keep cooking when it is almost done add the uguu leave use motto to pound egusi together with onions and add to the soup cook.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist 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. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies 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 meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
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 with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to make sure everything you’re going to use has been stored correctly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you might see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its flavour, texture or colour may start to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be certain that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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