Nsala soup recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select meals or drinks that have fewer kilo-joules at other meals daily.
Tips for watching the energy you burn:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting period on the job Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many ailments.
Before you jump to Nsala soup recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to nsala soup recipe. You can cook nsala soup using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Nsala soup:
- Prepare Beef
- Take Fresh Titus fish
- Get Smoked fish
- Provide Crayfish (grounded or pounded)
- Prepare Onion (optional)
- Provide cubes Seasoning
- Take Dry pepper
- Provide leaf Uziza
- Prepare Nsala spices
- Take to taste Salt
- Prepare Achi/yam for thickening
Steps to make Nsala soup:
- Steam your meat and fresh fish with onion(if you're usung) salt,seasoning cubes and pepper till tender.
- Add your smoked fish, crayfish, and water as you want. Then cover the pot to simmer for about three minutes and add your thickener and allow to cook for another one minute
- Then add your uziza leaf, stir together and your delicious nsala soup is ready
- Server hot with any swallow of your choice. Mine sure went down with semo
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria 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 easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like meat, poultry 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 spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on 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
Examine the label
It’s important to read food labels to be sure everything you are likely to use has been stored properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that say how long you may keep the food and if it must go in the refrigerator.
This kind of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
After this date the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, be sure that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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