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Before you jump to Sea food with Okro soup and pounded yam recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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I am sure you have never given consideration to opening up a bottle of vegetable oil and rubbing it on your skin and hair, but if you do this with coconut oil it can present you with loads of benefits. For people who end up suffering from different types of rashes you might want to think about rubbing coconut oil on your skin as this will help you heal the rash. There are some other benefits of using this on your skin such as the fact that it can supply you with a younger look and it is also packed with antioxidants which can be absorbed in the skin.
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We hope you got benefit from reading it, now let’s go back to sea food with okro soup and pounded yam recipe. To cook sea food with okro soup and pounded yam you need 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Sea food with Okro soup and pounded yam:
- Get 20 fingers of Okro
- Get 100 g skinned stock fish
- Prepare 100 g big prawn
- You need 4 red pepper
- Use 100 g crayfish
- Get to taste salt
- Provide 20 ml palm oil
- Take 3 knorr seasoning cube
- You need 100 g periwinkle
- Provide 1 small onions
- Prepare 1/2 teaspoon uziza seed powder
- Prepare 5 pieces cow tail
- Get 1 medium sized yam
Instructions to make Sea food with Okro soup and pounded yam:
- Wash, season and boil the cow tail plus stock fish for 35mins
- Add palm oil, crayfish, pepper, salt, seasoning cubes and cook for 10mins
- Add uziza powder, prawn, periwinkle, chopped onions and cook for 15mins
- Add chopped Okro and stir well, turn off heat. Cover the pot tight so the Okro can soften. Soup is ready
- Cut, cook and pound yam for approximately 15mins
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are going to use has been stored correctly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you can keep the food and if it must go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. By way of instance, you may see’eat in two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, since it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber 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 on using an egg after its best before date, be certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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