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The ingredients needed to prepare Tuwon Shinkafa With Dried Okro Soup:
- Use 2 cup white rice
- Take Dried okro,Pepper 2, bonnet2,tomatoes 1 large,sliced onions
- Provide 1 medium dry fish
- Get Seasonings,garlic powder,fresh ginger, cloves powder
- Use to taste Maggie and salt
- Provide p
Instructions to make Tuwon Shinkafa With Dried Okro Soup:
- Wash rice,set pot on fire, add water and allow to boil then add rice.
- Allow to cook soft for 30mins,use motar to grind it softer,and then allow it to simmer for 5mins then grind again and mold it.
- Wash and grate okro,grind your peppers,soak dry fish in warm water and set aside.
- Set pot on fire,add vegetable oil sliced onions grinded pepper,fish,maggi,salt,glove powde,garlic and ginger
- Add water and allow to cook for 15mins,add your grated okro and allow to cook for 5mins.okro soup is ready to serve with your tuwon shinkafa.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Do not 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 food, unless they’ve been washed thoroughly
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to make sure everything you are going to use was saved properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state how long you may keep the food and whether it needs to go from 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. For example, you may see’eat within 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, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, colour or texture 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. After this date the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, make certain you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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