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We hope you got benefit from reading it, now let’s go back to goat and yam pepper soup recipe. To cook goat and yam pepper soup you only need 9 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to prepare Goat and yam pepper soup:
- You need half kilo goatmeat
- Provide small piece yam
- Use 4 pieces green peas
- Take 2 seed red pepper
- Take salt
- Take 1 teaspoon pepper soup spices
- Provide small onions
- Take maggi
- Prepare small ginger
Steps to make Goat and yam pepper soup:
- Season and boil your goat meat and when it is cooked, add the yam and more water with the other ingredients ad season to your taste
- Cover the pot and let it cook for 15minutes
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. 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 easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop 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 veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you are going to use has been stored correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state how long you can keep the food and whether it needs to go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, 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 quickly. 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
When this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, texture or colour may begin to deteriorate.
An exception to that can be eggs, that 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 and if any salmonella germs are found, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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