Oha Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn off (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then choose meals or drinks that have fewer kilo-joules in other meals in the day.
Tips for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work
Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
Before you jump to Oha Soup recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to oha soup recipe. To cook oha soup you need 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Oha Soup:
- Prepare 1/2 kg palm fruit
- Prepare 2 bunch Oha Leaf
- Get 1/2 bunch Uziza leaf
- Get 1/2 kg goat meat
- Provide 1 head stock fish
- Get 1/2 kg offal (shaki, roundabout)
- Prepare 2 tbsp crayfish (blended)
- Use 3 coco yam
- Provide 2 knorr cube
- Get 5 pepper (blended)
- Prepare Kpomo dice
- Provide to taste Salt
- Use 1 large dry catfish
- Get 1 wraps of ogiri
Steps to make Oha Soup:
- Wash and parboil palm fruit till it’s tender and cooked through; this should take roughly 30mins depending on your burner
- Drain palm fruit and place in a mortar; pound till you shred out the palm fruit skin, while you are at it, boil water for the extraction and set aside
- Add boiled water into the palm fruit and stir; (be careful not to hurt yourself) and sieve out the juice once you are done, heat up the juice and allow it cook till it starts to concentrate, (you can decide to parboiled your meat in the palm fruit juice or separate, I prefer separate so I can spice my meat to my taste)
- Wash goat meat, offal, stock fish and parboil with little water spice with salt, knorr cube and pepper allow to cook till it’s tender halfway add the kpomo and snail reason is to avoid over cooking it
- In a small pot, wash coco yam and cook till it’s tender; remove the back peel and pound in a mortar adding a little palm fruit oil to help ease the pounding and avoid lumps. Once you are done set aside
- Once the palm fruit is getting concentrated add the cooked meat and the dry cat fish after washing it allow it cook for 10mins, then add the coco yam this will help thicken the soup
- Shred Oha leaf with your hands and not with a knife (myth not verified) dice uziza leaf; wash the leaf separately and set them aside
- Add crayfish, pepper, knorr cube, ogiri and salt stir after about 5mins add oha leaf and uziza leaf immediately after stir and turn off heat
- Serve
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to 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’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely 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 this fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are likely to use has been saved correctly (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 instructions on the label that say how long you may keep the food and whether it needs to go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. For example, you may see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, colour or texture may start to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate if any salmonella bacteria are present, 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 you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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