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Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#
Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#

Before you jump to Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja# 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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We hope you got benefit from reading it, now let’s go back to efere afang ye usung udia(afang soup and pounded yam) #abuja# recipe. You can cook efere afang ye usung udia(afang soup and pounded yam) #abuja# using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:
  1. Take leaf Afang
  2. Get Waterleaf
  3. You need Pepper
  4. Provide Salt
  5. Prepare cubes Seasoning
  6. Use Stockfish
  7. Use Dryfish
  8. Get Perewinkle
  9. Provide Kpomo
  10. Take Palm oil
  11. Take Crayfish
  12. Prepare Yam
  13. Prepare Water
  14. Get Beef
Instructions to make Efere Afang ye Usung Udia(Afang soup and pounded yam) #Abuja#:
  1. Slice and blend Afang leaves using mortar or manual blender and set aside
  2. Pick, wash, slice waterleaf and set aside
  3. Steam your meat and stock fish adding salt and seasoning cubes
  4. Cut and wash clean the perewinkle and set aside in a salted water
  5. When meat is ready, add your chopped kpomo, pepper, crayfish and palm oil. Stir and allow to boil for 3 minutes so that the palm oil will be well incorporated into the beef stock. Then scatter round the periwinkle inside the pot. Don't stir immediately you add the periwinkle as it is believed that it will make the perewinkle difficult to blow out(I don't know how true though 😀). Then allow to boil for 2 minutes
  6. Add your already blended Afang leaves. Stir and allow to boil for 3 minutes and taste for salt or seasoning
  7. Add your sliced water leaf, stir and allow to cook for 2 minutes. After which your Afang soup is ready
  8. For your pounded yam, peel and boil the yam till tender and pound till u get a smooth dough

Another thank you to our reader, herewith some tips of preparing food safely.

It is very important to prepare food safely to help stop harmful germs from spreading and growing. You can 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.

Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets

Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean

Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.

You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material.

Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:

other foods worktops chopping boards Knives

You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get on the meals won’t be murdered.

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 using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly first

Cover raw fish or meat and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging

Check the label

It’s important to read food labels to be sure everything you’re going to use has been stored properly (according to some storage directions ) and none of the meals is past its’use by' date.

Food that goes off quickly usually has storage instructions on the label that say just how long you may keep the food and if it needs to go from the fridge.

This sort of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you may see’eat within two days of launching' on the label. Use by dates

You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain harmful bacteria. Best before dates

If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture might begin to deteriorate.

An exception to that is eggs, which have a best before date of no more than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.

If your plan is on using a egg after its best before date, make certain you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.

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