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We hope you got insight from reading it, now let’s go back to fufu with oha soup recipe. To cook fufu with oha soup you need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Fufu with Oha soup:
- Provide leaf Oha
- Use Coco yam
- Prepare Local seasoning (ogiri
- Provide leaf Uziza
- You need Crayfish
- Get Chicken
- Use Stockfish
- Get Dryfish
- Prepare Salt
- Use Red oil
- Take cube Knorr
Steps to make Fufu with Oha soup:
- Cook the chicken and set aside,
- Cook your cocoyam, when it's done pound and set aside. Boil hot water and soak your dry fish and stockfish.
- Pick your oha leaf ie by detaching the leaf from the stem and set aside. Same as the uziza leaf. Then slice.
- Add more water to the stock and start cooking. Add red oil, pepper, knorr cubes, crayfish and cook a little.
- Add the pounded cocoyam bit by bit for easy dissolving. Add the Ogiri. Cover the pot and allow to boil.
- When the cocoyam must have dissolved, add your meat. Wash your uziza leaf and add.
- Add your oha leaf, add salt allow to cook for some minutes. Your soup is ready. Serve with fufu or any of your choice.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like meat, poultry 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. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that 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 will not be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly
Buy raw fish or meat and store at the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you’re likely to use was stored properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and if it needs to go from the fridge.
This kind of food often has special packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. 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 most foods are more about quality than security. If this date runs out, it does not indicate that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, that 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 could make you ill.
If you plan on using a egg after its best before date, make sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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