Semo+gbegiri(beans soup)+ewedu+stew😋 recipe. The Way to be a healthy weight balancing energy in and energy out
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Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules in other foods daily.
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We hope you got insight from reading it, now let’s go back to semo+gbegiri(beans soup)+ewedu+stew😋 recipe. You can cook semo+gbegiri(beans soup)+ewedu+stew😋 using 34 ingredients and 23 steps. Here is how you achieve that.
The ingredients needed to prepare Semo+gbegiri(beans soup)+ewedu+stew😋:
- Take Stew:
- Get 20 medium size Scoth bonnets
- Take 15 medium size tomato
- Prepare I big onion bulb
- Take 6 little clove of garlic
- Get I neat medium size peeled ginger
- You need 150 ml V.oil
- Prepare 2 Seasoning cube
- Prepare 1 pinch salt
- Use 2 teaspoon curry and thyme powder
- Prepare 500 gram fresh meat
- You need 1 cup Water
- Use Ewedu:
- Take Fresh ewedu
- Use 1 little Potash
- Get 20 ml Stock
- Use 20 gram locust beans
- Provide 1 pinch salt
- Take 1 )2 cube of seasoning powder
- Get Mini broom stick (for stabbing it to smooth paste)
- Use Water
- Take Beans soup (gbegiri)
- Prepare 1/2 cup beans (either brown or white beans)
- Provide Blended pepper mix
- Get Locust beans (about 10 gram)
- Provide 100 ml palm oil
- Provide 1 Seasoning cube
- Provide 1 pinch salt
- Use 1 little cup of water for the beans grinding
- You need Super soft semolina
- Provide 1 little of water
- Prepare 500 gram semolina
- Prepare 1 clean spatula
- You need 1 well greased rubber serving spoon
Instructions to make Semo+gbegiri(beans soup)+ewedu+stew😋:
- Stew: get your washed meat to a clean bowl and set for rinse
- Rinse the meat and pour into a clean pot,then add your salt, seasoning cube, onion,water and curry powder
- Put the pot on your stove and cook with medium heat to make the meat Cook soft and tenderly,then allow to boil for 30 minute.
- After 30 minute it must have cooked properly,then put your oil into a Dry pan and add a little onions for flavouring, drain your meat and keep the stock aside, then gently put your boiled meat into the hot oil
- While at this get your fresh pepper, tomato, garlic, onion and ginger set to wash and peel
- Rinse and peel them and add together and set for grinding
- Pour into your blender and blend it smoothly, then go back to turn your meat to the other side and fry dry
- Then drain your meat and pour some blended pepper into the oil and cook for 8 minutes then add your seasoning cube, salt and curry then stir together. After stirring pour your meat into it and cover then Cook for 5 more minutes and your stew is ready.
- Ewedu::: Get your fresh ewedu, pluck out the leaves and wash then chop them into smaller pieces
- Put in a pot of hot water your Potash and locust beans and boil then add your chopped ewedu to it then Cook till it's soft then use your kitchen mini broomstick to chop to smother texture,then add your salt, seasoning cube and stock to it,then stir cook for 2 minutes and it's ready 😍😋
- Beans soup: get your beans into a bowl and soak with water for two minutes (to make beans faster to peel it must not stay too long in water), drain away the water and peel the beans with both hands to make it faster
- Wash the peeled beans and cook till it's soft,then drain
- Pour the beans into your blender and grind it smoothly then set aside
- Beans soup:: get your Palm oil into a dry hot pan and bleach,then add your locust beans and pepper and stir
- Add your salt, seasoning cube and stock to it and stir then Cook for 5 minutes
- After cooking for five minutes add in your blended beans paste
- Then stir together and cover to cook on low heat for 20 minutes, when it's ready you will notice change in colour (it becomes deeper in colour and thick in texture) and it's ready 😋😋😍😍, I wish I could snap the aroma 😛😝🤭
- Now my super soft semo: I have this special method that makes my semo lumpless and smooth.
- Get your water into a pot and boil, now get some amount of water in a bowl add your semo powder to it and mix with a clean hand or spoon
- Then pour in your boiling water and stir at first the colour of the mixture would be pale but when it's set to add more semo flour it will be thick and deeper in colour
- When you notice this changes get your semolina flour and add to the mixture then turn very well till it's well incorporated then leave for five minutes and serve.
- PLATING: I want to serve my semo with gbegiri,ewedu and stew with meat,so I will first serve my semo on a plate,then I will add my gbegiri secondly then ewedu and my stew
- The reason why I first put the gbegiri is because it's light in colour compare to my ewedu and stew so putting it first and add ewedu to the side will make it more visible,if ewedu is underneath and I add my gbegiri the gbegiri might cover the ewedu and the stew and the gbegiri might not be differentiated. So by putting gbegiri first it will make the ewedu visible and my stew will stay red on the ewedu which will make it beutiful 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It is 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 your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types 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 fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first
Cover raw fish or meat and store 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 tag
It is very important to read food labels to be sure everything you are likely to use was saved properly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state just how long you may keep the food and whether it must go in the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. 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 instance, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many 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 flavour, colour or texture might begin to deteriorate.
Following this date, that the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, make certain 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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