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We hope you got insight from reading it, now let’s go back to nsala soup recipe. You can cook nsala soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Nsala soup:
- You need Meat(assorted)
- You need Dried fish
- Take Smoked fish
- Prepare Stock fish
- Prepare Kpomo
- Use Crayfish
- Provide Pepper
- Provide Nziza seed/leave
- Use Thickner
- Provide cube Seasoning
- Take Salt
- Take White soup spice
- Use Water
Steps to make Nsala soup:
- Probably wash the meat, spice it and put on fire to cook. While the meat is cooking wash the kpomo and stock fish. Dice the kpomo. Add the stock fish and kpomo to the meat.
- Wash and debone the fish, grind the pepper and crayfish. Set all aside
- When the meat is cooked, add the desired quantity of water, put in the fish, pepper, crayfish, spices, salt and seasoning cube to taste. Allow to boil
- Mix the thickner with water or palm oil.
- Add the thickner, stir properly and allow to boil for some minutes. Taste for salt.
- Put off the heat. Soup is ready and it goes with any swallow but best with pounded yam.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps 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 on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to make sure everything you’re likely to use was saved properly (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 state just how long you can keep the food and if it must go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer 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 can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be sure you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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