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Pounded yam and vegetable soup
Pounded yam and vegetable soup

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We hope you got benefit from reading it, now let’s go back to pounded yam and vegetable soup recipe. To cook pounded yam and vegetable soup you need 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Pounded yam and vegetable soup:
  1. Prepare Yam
  2. Prepare Palm oil
  3. Get Onion
  4. Provide Ogiri
  5. Prepare Crayfish
  6. Use Tomato
  7. You need Pepper
  8. Get Salt
  9. Use Maggi
  10. Take Kpomo
  11. Use Kpanla
  12. Prepare Ugu
Instructions to make Pounded yam and vegetable soup:
  1. Cut the yam into small cubes with salt and pound to perfection.
  2. In a pot on heat add your palm oil, after about 30 seconds add your onions and fry for a bit then add the ogiri and stir.
  3. Add your blended (tomato,pepper and onion mix) and stir for a bit. Then add your crayfish salt and maggi. Add your kpanla fish at this time.
  4. After cooking for a bit, add your kpomo (I used soft ones that’s why I added at this time) if it’s the hard ones add earlier please.
  5. After a few minutes, add your ugu leaves, stir and cover for a few minutes. Turn of heat and serve.
  6. Can be used with Pounded yam, boiled yam, boiled unripe plantain, Eba, semovita, you name it.
  7. I chose this method because it is quick and easy and I didn’t cook the leaves for long so it’s still fresh and crunchy the way I love it.

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 growing and spreading. You can take some actions 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 food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets

Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean

Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.

You ought to change dish cloths and tea towels frequently to avoid 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 food, like 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 food won’t be killed.

To help stop bacteria from spreading:

Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed completely

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 vegetables unless these are described as’ready-to-eat' on the packaging

Examine the label

It is very important to read food labels to make sure everything you are going to use has been saved properly (based on some storage directions ) and none of the meals is past its’use by' date.

Food that goes off fast usually has storage directions on the tag that state how long you may 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 longer. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of opening' 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, because it may contain harmful bacteria. Best before dates

If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour may start to deteriorate.

After this date the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you ill.

If your plan is on using an 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 yolk and white are solid, such as in a cake or as a hard-boiled egg.

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