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We hope you got insight from reading it, now let’s go back to ground nuts, cassava, yam and arrow root 'soup' porridge recipe. To make ground nuts, cassava, yam and arrow root 'soup' porridge you need 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Ground nuts, Cassava, Yam and Arrow root 'soup' porridge:
- Provide 1 yam
- You need 1 sweet potato
- You need 1 cassava
- Take ground nuts
- Use water
- Use honey
Instructions to make Ground nuts, Cassava, Yam and Arrow root 'soup' porridge:
- Wash clean the yam, sweet potato and the cassava.
- Peel and chop into small pieces
- Slightly roast the ground nuts as you boil the yam, cassava and the potato
- Put all of them in a blender and blend till smooth, adding water little by little, put back over medium heat as you add water to your consistency and let simmer
- Serve hot honey
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as 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 hands disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You ought to shift 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 which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish 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, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re likely to use has been saved properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state how long you may keep the food and whether it needs to go in the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. By way of instance, you may see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, since it may 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 might start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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