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Before you jump to Pounded yam and egusi soup recipe, you may want to read this short interesting healthy tips about A Lot Of You May Possibly Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to pounded yam and egusi soup recipe. To cook pounded yam and egusi soup you need 9 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to make Pounded yam and egusi soup:
- Get 1 yam
- Provide Spinach
- You need Meat
- Get Garlic
- Get Onions
- Get Maggi/seasoning
- You need Veg.oil
- Provide Tomatoes
- You need Pepper
Steps to make Pounded yam and egusi soup:
- Ki fere doya ki wanke ki dafata sosai sai kidaka ta tayi laushi takama jikinta shikenan sai ki kwashe
- Ki wanke nama kidafa da garlic da onion da maggi dasu seasoning inyayi saiki nika kayan miya kixuba akai kidafa inyayi saiki xuba mai ki soya ki tsada ruwan miyanki daidai bukata kixuba su maggi garlic inya nuna sai ki xuba alayyahunki da albasa da egusi suma sununa shikenan
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 spreading and growing. You can take some steps to help protect your own family from the spread of harmful bacteria. Jump to table of contents 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 starting to prepare food After touching raw food like meat, poultry 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 hands spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away 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 meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly
Buy raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies 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 any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and whether it needs to go from the fridge.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you might see’eat in two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful 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 indicate that the food will be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the quality 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 where it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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