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We hope you got insight from reading it, now let’s go back to oha soup recipe. To cook oha soup you need 12 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Oha soup:
- You need 10-12 small sized coco yam
- Provide 750 g mutton (goat meat)/ meat of choice
- Get Stock fish or dried catfish
- Prepare leaves Oha
- Use leaves Uziza
- Provide Crayfish as desired
- Use 1 Ogiri
- You need Yellow peppers
- Prepare 5 stock cubes
- Prepare to taste Salt
- Use 1 1/2 cups palm oil
- Take 2 medium sized onions
Steps to make Oha soup:
- Wash coco yam and boil with the skin till tender
- Boil your meat together with the dried fish or stock fish with onions, salt and seasoning cubes to taste
- Wash and prepare all ingredients
- Once coco yam is tender, using your hands, peel off the skin and pound the coco Yam in a Mortar
- Add the pounded coco yam to the cooking pot of meat, Add in your palm oil, allow to cook till coco yam is dissolved. Add in your pepper, crayfish and ogiri
- Add in your uziza leaves and allow to cook for 3mins then add in your Oha leaves cook for a minute and voila..! Soup is ready
- It can be served with swallow of choice. Semo, fufu, eba, pounded yam etc
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry 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 food, unless they have been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are going to use has been saved correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you can keep the food and whether it must go in the fridge.
This kind of food often has particular packaging to keep it fresh for longer. 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 example, you might 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 if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
When 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.
After this date, that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a hard-boiled egg.
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