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We hope you got benefit from reading it, now let’s go back to miyar zogale (moringa soup) recipe. To make miyar zogale (moringa soup) you only need 15 ingredients and 27 steps. Here is how you do that.
The ingredients needed to make Miyar zogale (moringa soup):
- Provide 8 scotch bonnet
- Get 3 tattase/shambo
- Take 2 tomatoes
- Get 10 pumpkin chunks(50 naira own divide it into 2)
- Get 1 tablespoon groundnut paste
- Provide Half cup beans(white beans)
- Provide Moringa leaves(as much as u like)
- You need 10 pieces beef meat
- Provide 10 pieces kpomo(ganda)optional u can subtitute with fish
- Get 2 big onions
- Provide Spring onion(as much as u like)
- Get Ginger,cardomom(blended),curry,thyme
- Provide to taste Seasonings
- Get Ajino
- Prepare Oil/palm oil
Steps to make Miyar zogale (moringa soup):
- Wash ur veggies very well
- In a pressure cooker,add ur meat nd kpomo,add veggies nd cut 1 onion,add in salt &ajino cover en let them cook for 30mins
- Pick away all dirts if any and cook ur beans also till tender
- Ur beans shuld be done after 20min or less
- After 30min ur veggies en meat should be tender
- Using a whisker,mashed the veggies
- After mashing it.
- Add oil nd heat it up in a pot,then add onion nd fry
- Add in ur meat nd fry till onion is soft
- Add in ur mashed veggie nd stir fry for 2 mins
- After 2 mins
- Then add in ur cooked beans
- Stir fry it for good 3 mins also
- Add in spices
- Add 1 spoon groundnut paste into ur meat and veggie stock,that u strain earlier.
- After mixing it
- Add it back to the soup and stir very well allow it to cook for 2 mins on low heat
- Add seasonings at this point
- Then ur spring onion
- After 1 mins
- Add in ur already washed nd plucked moringa leaves nd stir
- Then add half a cup of water nd stir(to get the moringa cooked)and cover with lid for 5 mins on low heat by frquent opening nd stiring
- After 5 mins ur oil should be able to came up like shown here then ur delicious mouthwatering moringa soup is ready
- Enjoy with either burabusko or tuwon shinkafa or biskin masara
- Note:everyone has his or her own way of making moringa soup💃so this is my own native way of making this soup,u got to give it a try,because ur tastebuds will tell u the diff💕the taste is everything dearies💖#northerngoodness
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your 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. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful 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 kinds of food will not be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods 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
Cover raw fish or meat and shop at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you are going to use has been stored properly (based on any 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 may keep the food and if it must go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when 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 when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture might start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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