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We hope you got benefit from reading it, now let’s go back to ogbolour soup and pounded yam recipe. To cook ogbolour soup and pounded yam you need 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Ogbolour soup and pounded yam:
- Get 1 cup pounded or grinded ogbolour
- Provide pounded crayfish
- You need 1 pinch salt
- Get Stock fish
- You need Dried fish
- Prepare Pomo and meat
- Prepare Palm oil
- Get Pounded dry pepper
- Get Seasoning (Maggi)
- Take Ugba or okpie (optional)
- Get Ewedu leaf or Ogu leaf
- You need Pounded yam
- Get Yam
- Use Mortar and pestle or yam pounder
Instructions to make Ogbolour soup and pounded yam:
- Put your put on fire add water normal quantity, meat stock from your boil meat and pour in your palm oil and ogbolour and allow it to boil for about 10 minutes
- Then test your soup if the ogbolour is not testing raw. And you can know if it is not raw from the looks of the soup
- Then add your pounded crayfish, sliced ewedu leaf, stock fish, dried fish, Maggi,salt, ugba, sliced cooked meat and promo. Then stir and allow ingredients to bowl for about 10 minutes and test to see if the seasoning (Maggi) is okay. and please be careful about your seasoning (Maggi) so that it will not be over. So I advice put all ingredients and test before adding Maggi.
- Pounded yam: Put your pot on fire add normal quantity of water, add your peeled washed sliced yam in the pot and allow to boil for about 20 minutes.then get your mortar and pestle or yam pounder machine (optional) and turn in your sieved cooked yam and pound till is smooth,then use a big spoon to park the pounded yam on a broken plate
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your 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 onto food.
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with 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 the 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
Check the tag
It’s important to read food labels to make sure everything you are likely to use was stored correctly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that say just how long you can keep the food and if it needs to go from the fridge.
This sort of food often has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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