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We hope you got insight from reading it, now let’s go back to pounded yam and egusi soup recipe. You can cook pounded yam and egusi soup using 5 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Pounded Yam and Egusi soup:
- Get Soup
- Provide Meat, Stock fish, dry fish, pepper, onions, ugu,grounded melon,
- Use Pomo,crayfish and doyin cubes,salt
- Use Pounded Yam
- Prepare Yam, and water
Instructions to make Pounded Yam and Egusi soup:
- Boil stock fish because it's add, then add seasoned meat and let it cook.
- Grinded the pepper with onions, must not be too smooth.
- Put a pot on cooker add palm oil, add chopped onions then pepper, let it fry.
- Add dry fish and pomo, let it cook for another 10minutes get a frying pan, fry your egusi with little oil.
- Pour the fried melon into the frying pepper and stir, check for taste now and adjust with salt and doyin cubes,let it cook for 5minutes.
- Wash vegetables and pour warm water on it, sieve very well and add to the soup, let it cook for 5minutes.
- Cut yam into big cubes, when it's soft, get your mortal ready and pound. Must be very smooth. Done!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria 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 quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of the fridge where they can not 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
Examine the tag
It’s very important to read food labels to make sure everything you’re going to use was saved properly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you may keep the food and if it needs to go in the refrigerator.
This sort of food often has special packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be harmful, but its flavour, texture or colour might start to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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