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We hope you got benefit from reading it, now let’s go back to goat meat, stock fish and yam pepper soup recipe. To cook goat meat, stock fish and yam pepper soup you only need 12 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Goat meat, stock fish and yam pepper soup:
- Provide Quarter tuber of yam
- Prepare 4 pieces stock fish
- Get 1 kilo of goat meat
- Provide 1 small bunch of scent leaves
- You need 3 utazi leaves
- Provide Pepper soup spices
- Get 2 spoons vegetable oil
- Provide 10 pieces yellow peppers
- Get 1 onion bulb
- Get Half cup of crayfish
- Take 3 seasoning cubes
- You need to taste Salt
Instructions to make Goat meat, stock fish and yam pepper soup:
- Soak the stock fish in hot water for about 20 mins
- Pound the pepper with half of the onion, crayfish and 3 utazi leaves.
- Peel the yam, wash and cut into chunky cubes.
- Wash the stock fish and the goat meat and put in a pot big enough for the pepper soup. Add the remaining onion, a spoon of the pounded mix and 2 seasoning cubes. Set on heat and boil.
- Once the stock has reduced, add more water (enough for the quantity of pepper soup you want) then add the remaining pounded mix, seasoning cubes, Salt and 2 spoons of vegetable oil.
- After 5 mins, add the peeled and cubed yams and allow to boil till the yam is cooked.
- Wash and chop the scent leaves and add to the pepper soup.
- Taste for seasoning and adjust where necessary.
- Enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on 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 too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies 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 food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly first
Buy raw fish or meat and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you’re likely to use was saved correctly (according to some 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 just how long you can keep the food and if it must go from the refrigerator.
This kind of food often has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. By way of example, you might see’eat within 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 may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan 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 strong, like in a cake or even as a hard-boiled egg.
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