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We hope you got insight from reading it, now let’s go back to afiaefere (white soup) nd pounded yam recipe. You can cook afiaefere (white soup) nd pounded yam using 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Afiaefere (white soup) Nd pounded yam:
- Get Yam
- Provide Chicken
- You need Dry fish
- Take Spices
- You need cubes Salt/seasoning
- Provide Hot leaves (uziza)
- Get Cooking spices/herbs
- Get Onions
- Provide Pepper
Steps to make Afiaefere (white soup) Nd pounded yam:
- Peel and wash yam, boil without salt till very soft, pound smooth to get your swallow in form 💃
- Wash and Steam chicken with onions, pepper, salt, seasoning cube and allow to cook and absorb spices wen done a bit, remove from fire and Put back the water from the boiled yam on the fire, add the meat stock, crayfish, onions local cooking spices (dnt know their names in English 🤦) and more water if needed and allow to cook, add more seasoning and a big chunk of the pounded yam to thicken the water.
- Add the dry fish Nd be sure to confirm taste and allow to boil, after a few minutes add the chicken, stir for the chunck of yam to melt, wen completely disolved taste to be sure all is well and balance if not then add the sliced hotleave and turn off heat.
- Serve and enjoy meal 😍
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like meat, poultry 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 disperse bacteria more easily. Keep 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 will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. That 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:
Do not let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed completely
Cover raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t 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 are likely to use was saved properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state how long you can keep the food and whether it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, that 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 germs are found, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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