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We hope you got benefit from reading it, now let’s go back to title:white soup…ofe nsala recipe. You can have title:white soup…ofe nsala using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Title:white soup…ofe nsala:
- You need Cat fish
- Get cubes Seasoning
- Get Ogiri fermented locust
- Get Cray fish
- Use leaf Utazi
- Take Salt yam
- You need Scotch bonnet pepper
Instructions to make Title:white soup…ofe nsala:
- Wash and boil ur cat fish with some seasoning cubes and salt
- Peel and wash your yam and boil it while boiling
- Get a mortar to blend ur utazi leaf,ogiri,pepper,crayfish to a medium smoothness
- Once your cat fish is well cooked add in the blended mixture and allow to cook for some mins
- Then pound ur yam to a smooth paste and add to ur soup and correct the taste to ur satisfaction cover and allow the pounded yam to dissolve.
- La la ur authentic ofe nsala is ready to serve with swallow of choice but best taken with pounded yam.
- Do give this recipe a trial and make sure u cook snap
- Note: it ur choice to use any kind of ur protein items I also made use of stock fish, smoked panla ohh
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist 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 germs. Jump to table of contents 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
Don’t forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first
Buy raw meat or fish 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, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re likely to use has been stored properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food frequently has particular 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 once the packaging has been opened. By way of example, you might see’eat in two days of launching' on the tag. 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 dangerous bacteria. Best before dates
If 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 that can be 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 and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, be certain you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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