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We hope you got insight from reading it, now let’s go back to bitterleaf soup and pounded yam recipe. To make bitterleaf soup and pounded yam you need 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Bitterleaf Soup and pounded yam:
- Take 1/2 Tuber Yam
- Prepare 3 Stock fish and smoked fish (softened in hot water)
- You need Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
- Prepare 1/4 cup ground crayfish
- Prepare 6 small cocoyams (peeled and washed)
- You need 1/2 Cup washed Bitter leaf(dried/fresh)
- Get 1 Tbs dry pepper
- Prepare 1/2 Palm Oil
- Prepare Ogiri
- Provide Salt
- Use Maggi
Instructions to make Bitterleaf Soup and pounded yam:
- Wash assorted meat thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption.
- Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside.
- Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside.
- Now wash the bitter leaves until the bitter taste is washed off and set aside.
- Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish,Ogiri and crayfish/pepper to the boiling meat in the pot
- Then add the palm oil, stir and allow to boil for 10 to 20 minutes.
- As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve.
- Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes.
- Ur soup is ready, enjoy with pounded yam or any swallow of choice
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
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 fish, poultry 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 away from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables 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’ve 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 store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to make sure everything you’re going to use was stored 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 tag that say just how long you can keep the food and whether it must go in the fridge.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you may see’eat in 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 when the food looks and smells fine, 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, colour or texture might start to deteriorate.
Following this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, make sure you only use it in dishes where it will 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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