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We hope you got insight from reading it, now let’s go back to ital soup/stew with herbs and scotch bonnet 🌱 recipe. To cook ital soup/stew with herbs and scotch bonnet 🌱 you need 22 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Ital Soup/Stew with Herbs and Scotch Bonnet 🌱:
- You need 1 bunch fresh greens
- Use 1 sprig Thyme
- Take 1 red scotch bonnet
- Prepare 1 green scotch bonnet
- Take 1 bay leaf
- Prepare 1 clove garlic - grated
- Take 1 thumb of ginger - grated
- Prepare 1/2 tsp Pimento (All Spice) crushed
- Take 5 cloves
- Prepare 1 sweet potato
- Use 1 corn on the cob
- Prepare 1 wedge of squash
- Take 1 wedge of pumpkin
- Get 1 large carrot
- Prepare 1 yam
- Get 1 white potato
- Get 2 spring onions
- Prepare 1 onion
- Use 1 tomato - skin removed
- Use 1 cup washed red lentils
- Use Water or a light vegetable stock (enough to cover the veg with 2cm to spare)
- Take Freshly ground black pepper
Steps to make Ital Soup/Stew with Herbs and Scotch Bonnet 🌱:
- Wash peel and chop the veggies. Stud the onion with the cloves so that they can be easily removed..
- Add the lentils to a large pan of water and bring to the boil. Skim the froth from the lentils (this will make the soup bitter) and give them a whisk. Add the garlic, ginger, yam and potatoes and simmer for around 10 minutes.
- Add the remaining veggies (apart from the greens) thyme, bay and clove studded onion and simmer until the veg are soft and cooked to your liking, adding the greens towards the end of the cooking time. Your scotch bonnets peppers should sit on the top and you can dunk them or fish them out to get the desired level of spice! When the vegetables are cooked, remove the dry herbs, add a few extra fresh and enjoy!
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 growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s important 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 thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as 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 will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables 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 have been washed thoroughly first
Buy raw meat or fish and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you are going to use was stored properly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not indicate that the food will probably be harmful, but its flavour, texture or colour might begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date, the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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