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We hope you got insight from reading it, now let’s go back to nsala soup recipe. You can have nsala soup using 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Nsala soup:
- Get Yam
- You need Nsala local spice
- Get Salt
- Take Camerooun pepper
- Use Crayfish
- Get Uziza seeds
- Use Chicken
- Prepare leaves Uziza
- Use Fresh red pepper
- Prepare cubes Maggi
- Get Onion
Steps to make Nsala soup:
- Boil the chicken with onion,salt and maggi cubes.
- Peel cut rinse and boil the yam.pound and mould in small balls add to the boiled chicken with more water to boil the yam will start dissolving and the soup gets thickner.
- Blend the uziza seeds add it with nsala local spice,salt,fresh red pepper,crayfish,camerooun pepper boil for some minutes.
- Wash and slice in the uziza leaves.nsala soup is ready
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, 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 on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely first
Buy raw meat or fish and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are going to use has been saved correctly (according to any 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 in the refrigerator.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not mean that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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