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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 achieve it.
The ingredients needed to prepare Miyar zogale (moringa soup):
- Get 8 scotch bonnet
- Take 3 tattase/shambo
- Get 2 tomatoes
- Prepare 10 pumpkin chunks(50 naira own divide it into 2)
- Prepare 1 tablespoon groundnut paste
- Provide Half cup beans(white beans)
- Use Moringa leaves(as much as u like)
- Take 10 pieces beef meat
- Take 10 pieces kpomo(ganda)optional u can subtitute with fish
- Get 2 big onions
- Take Spring onion(as much as u like)
- Provide Ginger,cardomom(blended),curry,thyme
- Take to taste Seasonings
- You need 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’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away 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 germs that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first
Cover raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you’re likely to use was saved properly (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 state how long you may keep the food and if it needs to go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour might start to deteriorate.
Following this date, the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, make sure you only use it in dishes at which it will be completely cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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