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We hope you got benefit from reading it, now let’s go back to ji miri oku (yam pepper soup) recipe. You can have ji miri oku (yam pepper soup) using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Ji miri oku (yam pepper soup):
- Use 1 tuber of yam
- Take 1/2 teaspoon Camerooun pepper
- Prepare 1 Ahuru
- Provide 1 teaspoon Uziza seed
- Take to taste Salt
- Take 2 teaspoon Uda
- You need 2 cksp Crayfish
- Get 1 dry fish
Instructions to make Ji miri oku (yam pepper soup):
- Cut yam to desired sizes.wash and put in a pot,place on fire add water to cover it very well.
- Add pepper,Salt,uziza seed,crayfish,uda,ehuru and the dry fish.cover the pot.
- Allow to boil very well till the yam is soft.food is ready.
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 bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like 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 palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food will not 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 have been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat 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 label
It is important to read food labels to make sure everything you’re likely to use has been saved properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you may keep the food and whether it needs to go from the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you may see’eat in two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a hard-boiled egg.
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