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Before you jump to Nsala soup with pounded yam recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
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Do you remember when your parents would say to you that an apple a day keeps the doctor away? Apples contain lots of minerals and elements that promote a healthy heart. Apples are high in soluble fiber which scrubs your artery walls so that cholesterol and fat can’t take hold or cause clogging. Consuming a single Red Delicious apple daily can trigger as much as an eight percent decrease in your LDL cholesterol levels. That’s a great number for an individual who wants a healthier heart.
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We hope you got insight from reading it, now let’s go back to nsala soup with pounded yam recipe. To make nsala soup with pounded yam you need 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Nsala soup with pounded yam:
- Get Goat meat
- Provide Dry fish
- Get Stock fish
- Use Crayfish
- You need Ehuru
- Provide Opkei
- You need Fresh pepper
- Get leaf Uziza seed / Uziza
- You need leaf Utazi
- Get Teaspoonful of red oil
- Provide Seasoning
- Get to taste Salt
- You need Yam
Instructions to make Nsala soup with pounded yam:
- Wash your meat, fish, and stock. Season with knorr cubes and salt. Leave to boil for 20minutes. Blend your pepper, uziza seed, utazi leaf, and crayfish. Pound the Ehuru(native seasoning) and add to your boiling meat. Drop a teaspoonful of palm oil and allow to boil. Then, make a small paste from your boiled yam and add to the soup as thickener. Allow to boil for 5munites. Add the uziza leaf, stir and turn off your heat.
- Cut and boil your yam till very tender. Pound in a molter. Keep adding hot water from the boiled yam and keep pounding all the lumps disappear and it becomes fluffy and soft.
- Serve hot with chilled natural juice.
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. It is possible to take some actions 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. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely
Cover raw meat or fish 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 vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you’re likely to use has been stored properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say how long you may keep the food and if it needs to go from the refrigerator.
This sort of food frequently has particular packaging to help 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 once the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If your plan is on using an 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 yolk and white are strong, like in a cake or even as a walnut.
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