Amala, beans soup, ewedu and stew recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Tips for seeing the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, select meals or beverages that have fewer kilo-joules in other meals daily.
Tips for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many diseases.
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We hope you got benefit from reading it, now let’s go back to amala, beans soup, ewedu and stew recipe. You can have amala, beans soup, ewedu and stew using 18 ingredients and 16 steps. Here is how you do that.
The ingredients needed to cook Amala, beans soup, ewedu and stew:
- Use Yam flour
- Provide Beans
- Take Pepper
- You need Onions
- Use Locust beans
- Get Meat
- You need Pomo
- You need Offal
- You need Palm oil
- You need Maggi
- Get leaves Ewedu
- Prepare Vegetable oil
- You need Tomatoes
- You need Red ball pepper
- You need Pepper
- Prepare Potash
- Use Garlic
- Provide Ginger
Steps to make Amala, beans soup, ewedu and stew:
- Put pot on fire add water allow to boil, when boiled bring your turning stick and start to pour the flour and keep turning it when thick sprinkle some water and reduce the flame and allow to cook for few minutes, when done turn again for the last time and finally put them in the warmer.
- Peel and wash your beans, put ur pot on fire add water to it, when its start to boil add the washed beans and allow it to cook till soft.
- Add in cooked meat, pomo,offal pointed pepper and onions.
- Add your locust beans and maggi with the palm oil.
- Allow them to all cook for few minutes.
- Remove the meats and other, bring your broom and whisk it to form a smooth paste.
- Note it should not be to thick because when it's cool down it will be too thick.
- Pick your ewedu leaves wash them and set them aside.
- Put your pot on fire and allow the water to boil then add in your ewedu leaves.
- Add In your potash and allow it to cook then use your broom to whisk it to form a smooth paste reduce the heat and add a little season and pounded pepper.
- Note it thise not like to much ingredient.
- For the stew put your pot on fire add your tomatoes pepper onions red ball peppers and allow to cook plz don't add water.
- When cook blend them.
- Set your pot on fire add your vegetable oil when hot pour in your blended tomatoes paste and allow to fry.
- Add little water add I your meat offal pomo maggi ginger garlic allow it to cook.
- After few minutes turn of the heat and your stew is ready.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is 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 visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing food, 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 will need to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and vegetables 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, like salad, bread and fruit. That is because these kinds 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 fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first
Buy raw fish or meat and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you’re likely to use has been stored correctly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say just how long you can keep the food and if it must go in the fridge.
This sort of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of instance, you may see’eat within two days of opening' on the label. 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 harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it does not mean that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
After this date, the quality of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, be certain that you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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