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We hope you got insight from reading it, now let’s go back to bitter leaf soup with assorted meat recipe. You can have bitter leaf soup with assorted meat using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Bitter leaf soup with assorted meat:
- Get 2 bunches bitter leaf
- Take 2 wraps of ogiri(native Maggie)
- You need 20 pieces coco yam
- Prepare Big head of stock fish
- Prepare 3 big pieces of dry black smoked fish
- Take 1 cup grounded crayfish
- Prepare 10 pieces fresh yellow pepper
- Get 2 cups fresh palm kernels
- Take 10 pieces brown soft cow skin
- Get Any meat of your choice
- You need 4 cubes naija pot seasoning
- Prepare Half tsp sea salt for taste
Steps to make Bitter leaf soup with assorted meat:
- Wash and add the assorted meat with the sock fish,the seasonings and salt and enough water and cook until tender
- Wash and put the cocoyam and palm kernels in the pot add water and cook until very soft
- Bring out palm kernels,pound and filter them in the pot were the assorted-meat is
- Remove the skin of the cocoyam and pound or blend in a smooth paste and add to the pot as well
- Put them on heat and all to boil for 15 minuets
- Put a little oil in the bitter leaf to make it long and squeeze and change water up to 4 times depending on how you want it
- Add the ogiri,blended crayfish,the dry fish and blended fresh pepper to the boiling soup
- Cover and allow to cook a little bit
- Put the bitter leaf last stir and cook for 5 minuets
- Then it’s ready to be eaten with any swallow 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 germs from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as 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, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first
Buy raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you are going to use was saved correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes off 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 sort of food often has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. For instance, you may see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t 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
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, that 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 germs are present, they could multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, be sure 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 walnut.
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