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We hope you got benefit from reading it, now let’s go back to egusi soup served with semo recipe. To make egusi soup served with semo you only need 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Egusi soup served with semo:
- Take 1 derica of egusi(grounded melon)
- Take hand full dry crayfish (not the tiny once pls)
- You need 6 crabs
- Get 1 big oporoko head(stock fish)
- Provide 4 round smoked panla(fish)
- Prepare 4 white ponmo (I prefer white ponmo to smoked ponmo)
- Provide red oil
- Get 2 cubes knor chicken
- Use to taste salt
- Provide 4 big red bell pepper
- Provide 10 piece pepper
- Take 4 tomatoes(I like mine with tomatoes)
- Use 2 big onions
- Take 1 big bunch ugu leaf(pumpkin leaf sliced)
Instructions to make Egusi soup served with semo:
- Wash ur ponmo well cut it into small piece, wash the oporoko shred it,wash the crab well, put them all in the pot you are gonna use to cook the egusi with not so much water to avoid watery egusi add salt and 1knor chicken cube. Let it boil for like 30min
- While the ponmo and others are boiling. Wash ur smoked fish shred it and set aside, remove the head of the crayfish and set aside. Blend all ur pepper and tomatoes with one onions together not so smooth.
- Once your ponmo and others is soft turn in ur blended pepper let it boil for another 10 min then add 3big spoon of red oil taste if it needs one more cube of maggi and salt, let it cook
- Mean while your egusi is aside and your ugu leaf is washed. When your stew is ready, add the fish and the crayfish stir well and add ur egusi don't turn immediately u add d egusi cover ur pot for 2min let it simmer then open and turn. note: while adding the egusi the heat should be low to avoid burnt
- Once u turn in your egusi well add the fresh ugu leaf(sliced pumpkin leaf) still on low heat turn well then cover and let it simmer well for like 10min and then ur sumptuous egusi is ready
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 bacteria from growing and spreading. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting 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 too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Don’t 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 Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you’re going to use was saved properly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you can keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. By way of example, you might 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
When this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, texture or colour might begin to deteriorate.
After 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 that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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