tag:blogger.com,1999:blog-72300666995344839502024-03-05T10:36:00.299-08:00LearncateringAnonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7230066699534483950.post-32544953192987388472017-10-07T10:51:00.000-07:002017-10-07T10:54:25.582-07:00Health benefit's of cucumber<div dir="ltr" style="text-align: left;" trbidi="on">
The health benefits of cucumber cannot be overemphasized. As a matter of fact, it is extremely beneficial.<br />
According to history, cucumbers were very popular in the ancient civilizations of Egypt, Greece; their uses were not limited to just being food. It was venerated for the effect it had on the skin.<br />
The fruit (cucumber) that is commonly thought to be a vegetable, is low in calories and contain a good amount of water and soluble fiber, making it an agent that does not only promote hydration but also help in weight loss.<br />
In addition to the above benefits, cucumber also contains unique polyphenols and other compounds that may help reduce the risk of chronic diseases and much, much more.<br />
Read on to see some of the amazing health benefits of cucumber<br />
1. It protects the brain<br />
Cucumbers contain an anti-inflammatory flavonol called fisetin. And the importance of this fisetin cannot be overemphasized when it comes to playing a major role in brain health.<br />
Because it improves your memory and protects your nerve cells from age-related decline.<br />
2. It reduces bad breath<br />
When bacteria finds comfort in the mouth, bad breath becomes a guest.<br />
However, with the rich presence of water in cucumber, the production of mouth saliva increases upon consumption; which in turn helps wash away the bacteria that cause the odor in the mouth.<br />
3. It helps reduce the risk of cancer<br />
Cucumbers contain polyphenols called lignans (pinoresinol, lariciresinol, and secoisolariciresinol), which may help to lower the risk of breast, uterine, ovarian, and prostate cancers.<br />
They also contain phytonutrients called cucurbitacins, which has been proven to have anticancer properties.<br />
4. It helps manage diabetes<br />
Over the years, cucumbers have been useful for diabetic patients. Cucumbers possess a hormone required by the beta cells during insulin production.<br />
The Glycemic Index of cucumbers is actually zero. <br />
<a name='more'></a>The presence of carbohydrates and their result on the body is measured by the quantity Glycemic Index.<br />
Every food item contains essential nutrients in different percentages. The carbohydrates contribute in raising the glucose level, however, the carbohydrates present in the cucumber can be easily digested by diabetic patients.<br />
Thus, the consumption of cucumbers keeps the glucose level in check.<br />
5. It keeps the body in a healthy state<br />
Cucumber is known to have excellent cleansing properties. Those properties actively eradicate accumulated toxins from the body system.<br />
And since these properties also help in the removal of uric acid, it has, therefore, been effective for the treatment of arthritis.<br />
Furthermore, cucumber is very good for optimizing urinary bladder, kidney, liver and pancreatic functions. It is also considered a natural diuretic because it aids in urine secretion.<br />
6. It protects the bones<br />
Cucumber is a good source of vitamin K: One cup contains 22 percent of the recommended daily intake of vitamin K. This vitamin is essential for bone health, as low vitamin K intakes have been associated with a higher risk of bone fracture.<br />
Vitamin K is also important for improving calcium absorption in the bones.<br />
7. It keeps the heart in shape<br />
Cucumbers contain potassium, which is associated with lower blood pressure levels. A proper balance of potassium both inside and outside your cells is crucial for your body to function properly.<br />
As an electrolyte, potassium is a positively charged ion that must maintain a certain concentration (about 30 times higher inside than outside your cells) in order to carry out its functions, which includes interacting with sodium to help control nerve impulse transmission, muscle contraction, and heart function.</div>
Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-55040227304278744862017-10-06T05:45:00.000-07:002017-10-06T05:45:44.531-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
What every expectant mother should eat during this periodperiod<br />
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If there's ever a time when eating healthy cannot be overemphasized, it is when a woman is pregnant.<br />
And this is because what a woman eats and drinks during pregnancy, becomes her baby's primary source of nourishment.<br />
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Owing to this, experts have recommended that a mother-to-be should choose a variety of healthy foods and beverages that are essential for the baby's growth and development.<br />
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According to the American College of Obstetricians and Gynecologists, an expectant mother needs more calcium, folic acid, iron and protein than a woman who is not expecting.<br />
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However, we will not only be talking about what to eat when pregnant but also why calcium, folic acid, iron, and protein are good for an expectant mother.<br />
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1. Calcium<br />
Calcium is a mineral used for the building of a baby's bones and teeth. Its usefulness is very important for both mother and baby.<br />
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Food sources of calcium: milk, yogurt, cheese, calcium-fortified juices and foods, sardines or salmon with bones.<br />
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2. Folic acid<br />
Folic acid, which is also known as folate when found in foods, is a vitamin B which helps to prevent neural tube defect: A birth defects in the baby's brain and spine.<br />
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Food sources of folic acid: leafy green vegetables, fortified or enriched cereals, bread, and pasta.<br />
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3. Iron<br />
On the average, a woman needs thirteen to fourteen milligram per day. But when she’s expecting a baby, the number should double, because additional amounts of the mineral will be needed to make more blood to supply the baby with oxygen.<br />
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4. Protein<br />
As the nutrient for building, protein helps to build important organs in the baby, such as the brain and heart.<br />
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Food sources of protein: meat, poultry, fish, dried beans and peas, eggs, nuts e.t.c<br />
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What to eat during pregnancy?<br />
1. Vegetables<br />
In other to get an adequate nutrient, fill your plate with different variety of vegetables.<br />
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Choose vegetables that are dark green (broccoli, kale, spinach), orange (carrots, sweet potatoes, pumpkin, winter squash), yellow (corn, yellow peppers), and red (tomatoes, red peppers).<br />
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2. Fruits<br />
When dieting on fruits, it's best that you choose fresh, frozen, canned (in natural juice, not heavy syrup), and dried fruit or 100-percent fruit juice.<br />
Try as much as you can to Include at least one citrus fruit (orange, grapefruit, tangerine) each day because citrus fruits are rich in vitamin C.<br />
Limit fruit juice consumption to maximumly one cup a day; juice is high in calories compared with whole fruit, and it does not deliver the fiber that whole fruit does.<br />
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3. Protein:<br />
It is for the good of every pregnant woman to include rich sources of protein at every meal to support the baby's growth; such as meat, poultry, fish, eggs, beans, tofu, cheese, milk e.t.c<br />
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4. Whole grains<br />
These are an important source of energy in the diet. It is recommended that expectant mother should eat a minimum of six servings of grains per day; at least fifty percent of those grains should be whole grains.<br />
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Examples of whole grain are bread, cereals, crackers, and pasta.<br />
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Whole grains provide fiber, which is very important during pregnancy. Eating a variety of foods containing fiber cause it helps maintain proper bowel function and can reduce your chances of developing constipation and hemorrhoids.<br />
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5. Dairy<br />
An expectant mother should aim for three to four servings of dairy foods a day, such as milk, yogurt, and cheese, which provide good dietary sources of calcium, protein and vitamin D.<br />
In conclusion, it is important to state that maintaining a healthy diet during pregnancy cannot be overemphasized. Because during this time, your body needs additional nutrients, vitamins, and minerals.<br />
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As a matter of fact, you may need 350–500 extra calories each day during the 2nd and 3rd trimesters.</div>
Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-91326095555922867722017-09-14T10:09:00.001-07:002017-09-14T10:09:35.701-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
Hello everyone today we will be talking about chilled melon soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlrcq1D-NaamNZK1StBqlFawt9Jc8AXfcyKbVBF5loFDK1fQN7i13p-fFLzE1Eda_-Ie4CJOGSJEvNvv2ER3b95SvAXG1mZUP7a_cRao8R3aNfa53G38iNVRLQi7_1MtmtnyIGwrxj94/s1600/3757152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlrcq1D-NaamNZK1StBqlFawt9Jc8AXfcyKbVBF5loFDK1fQN7i13p-fFLzE1Eda_-Ie4CJOGSJEvNvv2ER3b95SvAXG1mZUP7a_cRao8R3aNfa53G38iNVRLQi7_1MtmtnyIGwrxj94/s320/3757152.jpg" width="320" /></a></div>
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Chilled Melon Soup<br />
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<span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"><b><i>Preparation.</i></b></span><br />
<span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> Dice enough water</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">melon</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Place the remaining </span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">melon</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> and 4 tablespoons lime juice in a blender and blend it,then pour it into a bowl. Refrigerate the </span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">soup</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> until </span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">chilled</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;">, 2 hours. Stir the reserved diced </span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">melon</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> mixture and divide among 4 </span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; max-height: 999999px; text-align: left;">soup</span><span style="background-color: white; color: #222222; font-family: , "helveticaneue" , "arial" , sans-serif; font-size: 14px; line-height: 20px; text-align: left;"> bowls.</span></div>
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Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-63066725850336147482015-10-08T10:14:00.000-07:002015-10-08T10:14:46.662-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<a href="http://allnigerianfoods.com/wp-content/uploads/2014/12/afang-soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Afang Soup" border="0" class="aligncenter size-full wp-image-9592" height="149" src="http://allnigerianfoods.com/wp-content/uploads/2014/12/afang-soup.jpg" width="200" /></a>Afang Soup</h2>
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This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State).This is made with afang leaves (ukazi) and water leaves, this two different leaves combines seamlessly to make a delicious looking afang soup</div>
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They are nutritious, medicinal and contain fiber that helps the body cells to function properly. Don’t let your focus be on just Foods alone, also make sure they are also healthy for consumption.</div>
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Most people complain that vegetable soups are not easy to prepare, usually because it takes time to pick and slice the different leaves. But once you pass that phase, the rest is chocolate! </div>
<li>Sliced fresh water leaves (1kg)</li>
<li>1/2 cup of ground crayfish</li>
<li>Ground fresh Ukazi leaves (200g)</li>
<li>3 cubes of knorr (sweetener)</li>
<li>1 stock fish head (medium size)</li>
<li>2 medium sized dried or roasted fish</li>
<li>1.5 cups of palm oil</li>
<li>1 cup of Periwinkles (optional)</li>
<li>Snails (optional)</li>
<li>Salt and Pepper to taste (red fresh pepper)</li>
<li>Pkomo (Optional)</li>
<li>1-2KG of any meat of choice. </li>
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<a href="http://allnigerianfoods.com/wp-content/uploads/2014/12/Afang-ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Making afang Soup" border="0" class="aligncenter size-full wp-image-9590" height="149" src="http://allnigerianfoods.com/wp-content/uploads/2014/12/Afang-ingredients.jpg" width="200" /></a></div>
<h3>
How to Make Afang Soup</h3>
Assorted meat is the most suitable for afang soup but if you can’t find it in your location you can use any meat you can find. I used a combination of assorted meat and pkomo.<br />
Wash the snails with lime juice or grape juice and be sure it is rid of its slimy fluid. The periwinkle (isam) are usually cleaned by the sellers, you just need to wash.<br />
The ground ukazi leaves act as thickener for this soup, I use fresh leaves for all my soup but if you can’t find fresh stuff in your location, go ahead and substitute with the dried alternative. You can tell from the image above that the leaves are fresh.<br />
Just go ahead and start parboiling the meat with all the necessary ingredients. (2 cubes of knoor, half cup of sliced onions, salt and other spice of choice)<br />
Some people wash the water leaves before slicing them while other choose to slice them before washing; I prefer the later. Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.<br />
Most people don’t like trace of water in their afang soup, but to achieve this you may have to really overcook the water leaves or dry them in the sun. But I kick against those practices as it will likely improve the loss of its nutritional value. So I really don’t care about the extra water, as long as it is not too much. <img alt="😀" class="emoji" draggable="false" src="http://s.w.org/images/core/emoji/72x72/1f600.png" /><br />
Voila!<br />
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Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry. Add the palm oil, crayfish and stir all together. Add the remaining cube of knoor, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.<br />
Add the water-leaves; allow to simmer for 3 minutes before adding the ground ukazi. Stir all together, cover the pot and allow another 2 minutes and you are done with a delicious afang soup.<br />
That is how to prepare afang soup, it can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition.</div>
Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-37006053229062717892015-10-08T08:20:00.001-07:002015-10-08T08:20:34.471-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
Proper Table Manners & Dining Etiquette</h2>
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It’s important to make a good impression at mealtime, and your table manners can say a lot about your sense of personal style<br />
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There are all kinds of opportunities to impress<em>, </em>such as dates, meeting the parents, lunch with the boss, not to mention the Holidays, plus more and more job interviews are being done over a dinner table. One faux pas and you can kiss that promotion goodbye or never get to kiss the blind date across from you! From the beginning of time, the act of eating together has had a pleasant social significance. The word companion and company comes from the Latin “com-“, meaning “with” or “together” and the Latin “panis” meaning “bread” or “food". A companion is someone you eat with! So that the experience is as pleasant and inoffensive as possible requires developing acceptable techniques of eating.<br />
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<em><strong>“You should wipe your spoon before passing it to a neighbor.” “Do not blow your nose with the same hand that you use to hold the meat”</strong></em> </div>
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1. Maybe we’ve gotten more civilized since then, or maybe not! Your napkin is always placed somewhere within your dining territorial borders. As soon as you are seated, unfold your napkin and place it on your lap. The napkin remains on your lap (except for use) until the end of the meal. That’s when the diners are leaving the table, not just when you finish! If you need to leave the table temporarily, you may leave the napkin in your chair as a signal to the waiter that you will be returning. This is also a consideration for the other diners who won’t have to look at your soiled napkin on the table! Use your napkin before drinking from a glass or cup. At the conclusion of the meal, place your napkin partly folded, never crumpled, at the left of your plate. Even a paper napkin should never be crushed and tossed into your plate. Nowhere is a lack of training more quickly betrayed than at the table. Below are the ten most common faux pas in social dining and how you can avoid them!</div>
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2. Which is my water, bread plate, napkin? If you remember: liquids on the right, solids on the left, you’ll never eat someone else’s bread again! That’s your coffee cup to the right of the plate, and your bread plate on the left! This is a clever way to remember: Make “OK” signs with both of your hands. The left hand makes the letter “b” for bread! The right hand makes the letter “d” for drinks! Good visual for kids and to help the rest of us remember!</div>
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<img alt="" class=" size-full wp-image-577 aligncenter" src="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/TABLEMANNERSoksign.jpg?zoom=1.5&resize=130%2C90" height="90" scale="1.5" src-orig="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/TABLEMANNERSoksign.jpg?resize=130%2C90" srcset="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/TABLEMANNERSoksign.jpg?zoom=1.5&resize=130%2C90" title="TABLEMANNERSoksign" width="130" /></div>
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3. The Place Setting: The first and only utensil was the dagger, that same threatening symbol of violence that you carried with you for defense! The prevention of violence was one of the principal aims of table manners. So there are some serious restrictions regarding knives at the table. The knife is never pointed at anyone. A blade pointed outward is a sign that you wish the person across from you harm! Richelieu was responsible for the rounding off of the points on table knife blades in 1669 France in order to prevent further dinnertime bloodshed. The traditional place setting has the forks on the left side and knives (always turned inward facing the plate) and spoons on the right side. The silver is placed in order of use so that you can follow the rule “begin at the outside and work in” towards the plate!</div>
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Formal Dinner Place Setting</div>
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<a class="fancybox" href="http://i2.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablesetting.jpg" rel="fancybox" title="tablesetting"><img alt="" class=" size-full wp-image-578 alignright" src="http://i2.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablesetting.jpg?zoom=1.5&resize=281%2C211" height="211" scale="1.5" src-orig="http://i2.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablesetting.jpg?resize=281%2C211" srcset="http://i2.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablesetting.jpg?zoom=1.5&resize=281%2C211" title="tablesetting" width="281" /></a></div>
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1. Napkin<br /> 2. Fish Fork<br /> 3. Main Course Fork<br /> 4. Salad Fork<br /> 5. Soup Bowl and Plate<br /> 6. Dinner Plate<br /> 7. Dinner Knife<br /> 8. Fish Knife<br /> 9. Soup Spoon<br /> 10. Bread and Butter Plate11. Butter Knife<br />12. Dessert silverware<br /> 13. Water Glass<br /> 14. Red Wine Glass<br /> 15. White Wine Glass</div>
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The butter knife (#11), used only for spreading butter, should be already on your bread plate.</div>
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You’ll note (as J. Rankin of Portland, OR did!) that this table setting is European style since the salad is served after the main course. In America the salad fork would be between #2 and 3 above.</div>
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Dessert spoons/forks (#12) are usually brought in with the dessert, or in order with the other silverware, closest (last) to the side of the plate. Forks on the left, spoons on the right.</div>
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Often the dessert silver is placed above the dinner plate. If the utensil is a spoon the handle goes to the left, if it’s a fork the handle is pointed to the right. But as in the diagram above, not always!</div>
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The origin of the term dessert is from the French “desservie” meaning to de-serve or clear the table. Dessert was intended to clear the palate.</div>
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<li>No Oars! Once silverware is picked up from the table it NEVER touches the table again. Place it on the outer rim of the plate between bites, but never rest silver gangplank fashion, half on the table and half on the plate.</li>
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4. When to Start – in gatherings of six or less people, begin eating only after everyone is served. For larger groups, such as banquets, it is customary to start eating after four or five people have been served, or permission is granted from those not yet served.<br />
5. Bread and rolls are broken off into bite-size pieces (why do you think they call meals, breaking bread!!!) and butter is spread on each bite as you eat it. Never use a knife to cut the bread, nor butter a whole slice at once!<br />
Butter should be taken when passed, and placed onto your bread plate, never directly onto your bread.<br />
6. Dishes are passed from left to right. When a waiter serves you, food will be presented on your left, and the dish will be removed from your right side when you’ve finished.<br />
7. Salt and pepper are always passed together, even if someone asks you only for the salt. They are considered “married” in proper dining circles.<br />
<a class="fancybox" href="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablemannersSTEM3.jpg" rel="fancybox" title="tablemannersSTEM3"><img alt="" class=" alignright" src="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablemannersSTEM3.jpg?zoom=1.5&resize=216%2C216" height="216" scale="1.5" src-orig="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablemannersSTEM3.jpg?resize=216%2C216" srcset="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/tablemannersSTEM3.jpg?zoom=1.5&resize=216%2C216" title="tablemannersSTEM3" width="216" /></a><br />
8. Hold a stemmed glass by the stem! This is to prevent chilled drinks, such as white wine from becoming warmed by your hand, but it <em>holds</em> for non-chilled drinks as well.<br />
9. The finish – when you are finished with each course your knife (blade turned inward) and fork should be placed beside each other on the plate diagonally from upper left to lower right (11 to 5 if you imagine your plate as a clock face). This is a signal to the waiter that you are finished. And don’t push your plate away or otherwise rearrange your dishes from their position when you are finished.<br />
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<a class="fancybox" href="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif" rel="fancybox" title="mannersdone"><img alt="" class="size-full wp-image-579 aligncenter" src="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?zoom=1.5&resize=75%2C75" height="75" scale="1.5" src-orig="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?resize=75%2C75" srcset="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?zoom=1.5&resize=75%2C75" title="mannersdone" width="75" /></a></div>
There are two styles of eating, Continental and American.<br />
In the Continental style, which is more practical, the knife (for right handed folks) is kept in the right hand and the fork in the left, with no switching unlike the zigzag practice of the American style where the fork is changed from the left hand to the right after cutting food.<br />
The left hand is usually kept off the table and in your lap during American style dining, except when it’s being used to hold the fork during the cutting of food.<br />
In the Continental style the fork is held in the left hand with the tines down; the back of the fork up and the left index finger is placed on the back of the fork, low, for stability. This works for meat and other foods that can be pierced. For other foods (mashed potatoes, etc.) the fork is held in the same manner and the food is placed on the back of the fork and transferred to your mouth.<br />
Both knife and fork are held while you chew although you can rest them on the plate.<br />
<div dir="rtl" style="text-align: right;">
<strong>The Continental, which most people consider old world is actually newer! It was introduced by the British around 1880, but Americans were trying to instill manners on their frontiersmen. The new dining methods were rejected as disruptive in the middle of this teaching process. American society felt it would diminish respect for the strict rules that were being established to remove the barbarian image.</strong></div>
When you are “resting”, not using the utensils at the table, but you are not yet finished, the knife and fork should be placed on the plate like this:<br />
This silverware placement is a signal to the waiter not to remove your plate!<br />
<div align="left">
Of course, this is assuming that the waiter knows some basic table manners!</div>
Now that we know you have favorably impressed everyone with your exquisite table<br />
<img alt="" class="aligncenter size-full wp-image-579" src="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?zoom=1.5&resize=75%2C75" height="75" scale="1.5" src-orig="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?resize=75%2C75" srcset="http://i1.wp.com/www.askandyaboutclothes.com/wp-content/uploads/2011/11/mannersdone.gif?zoom=1.5&resize=75%2C75" title="mannersdone" width="75" /><br />
<br />
<div style="text-align: left;">
<strong>1. Chew with your mouth closed.</strong> </div>
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<div style="color: #222222; font-family: Tahoma; font-size: 16px;">
2. Avoid slurping, smacking, and blowing your nose.</div>
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3. Don’t use your utensils like a shovel or as if you’ve just stabbed the food you’re about to eat.</div>
<div style="color: #222222; font-family: Tahoma; font-size: 16px;">
4. Don’t pick your teeth at the table.</div>
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5. Remember to use your napkin at all times.</div>
<div style="color: #222222; font-family: Tahoma; font-size: 16px;">
6. Wait until you’re done chewing to sip a drink. </div>
<div style="color: #222222; font-family: Tahoma; font-size: 16px;">
7. Cut only one piece of food at a time.</div>
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8. Avoid slouching and don’t place your elbows on the table while eating (though it is okay to prop your elbows on the table while conversing between courses)</div>
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9. Instead of reaching across the table for something, ask for it to be passed to you.</div>
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10. Always say ‘excuse me’ whenever you leave the table</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com4tag:blogger.com,1999:blog-7230066699534483950.post-84290468558240344142015-08-31T09:24:00.000-07:002015-10-08T06:29:22.035-07:00How to take care of your eyes<div dir="ltr" style="text-align: left;" trbidi="on">
Hello everyone today we're going to talk about the eyes;<br />
1. What it is <img alt="" class="mw-mmv-final-image" height="535" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Eye_iris.jpg/800px-Eye_iris.jpg" width="800" /><br />
2. How to take care of it.<br />
<br />
<br />
The eyes<br />
Eyes are windows of the soul; it communicate with the soul fast in understanding things<br />
Eyes is a sensitive part most delicate and must be taken good care of, the need to take care of your eyes cannot be overemphasized.<br />
Just as most people go to the gym, abstain from chocolate,cake,and drink gallons of water only in the name of good health, so also your eyes needs to be taken care of .<br />
<a name='more'></a><br />
<br />
<strong>Tips To Take Care of Your Eyes</strong><br />
<h5 style="text-align: justify;">
<strong>Regular Eye Checks </strong></h5>
<div class="wp-caption alignright" id="attachment_3745" style="width: 310px;">
<noscript>&amp;amp;lt;img class="size-full wp-image-3745 " title="Eye check" src="http://readanddigest.com/wp-content/uploads/2013/01/Eye-check.jpg" alt="Eye check" width="300" height="217" /&amp;amp;gt;</noscript><br />
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<div style="text-align: justify;">
To <strong>maintain healthy vision,</strong> it is essential to go for <strong>regular eye checks</strong> once in every year or two years. It is recommended that you go for a check despite having a perfect vision, for an eye examination does not just reveal the state of health of your eyes but also of any underlying medical conditions such as high blood pressure diabetes cataracts, glaucoma, Age-Related Macular Degeneration diabetic eye disease and myopic degeneration that may require attention. Children too need to get their eyes tested at the age of three or four before joining preschool, especially so if other members of the family wear glasses or have eye problems. Some <strong>common childhood eye problems</strong>, such as amblyopia (lazy eye) and strabismus (squint) are treatable if discovered at an early age</div>
<div style="text-align: justify;">
<strong> </strong></div>
<h5 style="text-align: justify;">
<strong>Protect Your Eyes from the Sun</strong></h5>
<div class="wp-caption alignleft" id="attachment_3746" style="width: 280px;">
<noscript>&amp;amp;lt;img class=" wp-image-3746 " title="Sunglasses" src="http://readanddigest.com/wp-content/uploads/2013/01/Sunglasses.jpg" alt="Sunglasses" width="270" height="180" /&amp;amp;gt;</noscript><br />
<div class="wp-caption-text">
Sunglasses (Image: morgueFile.com)</div>
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<div style="text-align: justify;">
Although sunshine packed with Vitamin D (Read more about the <span style="color: #3366ff; text-decoration: underline;"><a href="http://readanddigest.com/health-benefits-of-sunlight-natural-source-of-vitamin-d/" title="health benefits of sunlight"><span style="color: #3366ff; text-decoration: underline;">health benefits of sunlight</span></a></span>) is good for the skin, overexposure to the harsh ultraviolet rays can damage your eyesight. Not only do about 10 percent of skin cancers develop on the eyelid, Constant exposure to the sun’s ultraviolet light can raise the risk of developing many serious eye conditions, such as increased pigmentation in the eye, causing a discolouration known as “brown” or “sunshine” cataracts and macular degeneration, both of which can lead to permanent vision loss. Therefore, <strong>good pair of sunglasses</strong> is not just fashion accessory, but also an important tool for <em><strong>protecting your eyes against harmful UV rays</strong></em>.</div>
<div style="text-align: justify;">
<strong> </strong></div>
<h5 style="text-align: justify;">
<strong>Remove Eye Makeup and Use Natural Products</strong></h5>
<div style="text-align: justify;">
Washing off eye makeup from your eyes every night is extremely important, which might otherwise lead to infections and vision problems in the long run. Natural removers containing gentle ingredients such as jojoba oil, olive oil or <span style="text-decoration: underline;"><a href="http://readanddigest.com/uses-and-benefits-of-coconut-oil-for-skin-hair-and-health/" title="Coconut Oil Benefits for Skin"><span style="color: #848484;">coconut oil</span></a></span> and using mascaras eye shadows and eyeliners made from natural ingredients free of synthetic preservatives and other substances may help <strong>protect the eyes and prevent problems</strong>.</div>
<div style="text-align: justify;">
<strong> </strong></div>
<h5 style="text-align: justify;">
<strong>Protective Eyewear for Work and Sport</strong></h5>
<div style="text-align: justify;">
Our modern world is filled with chemicals, many of which can damage the delicate tissue of the eye. Common household cleaners containing bleach or harsh abrasives may cause major tissue trauma if they get into the eye. If you’re a person who spends a lot of time at the workshop, eye protection is an important safety consideration. Any foreign body getting into the eye can cause damage very easily to the soft tissue of the eye and can lead to permanent vision problems. Hence, wearing safety glasses and protective goggles while playing sport or working with dangerous and airborne materials reduces the risk of eye injury, impaired vision and permanent vision loss.</div>
<div style="text-align: justify;">
<strong> </strong></div>
<h5 style="text-align: justify;">
<strong>Proper Lighting</strong></h5>
<div class="wp-caption alignright" id="attachment_3747" style="width: 280px;">
<img alt="Proper Lighting" class=" wp-image-3747 " data-lazy-loaded="true" src="http://readanddigest.com/wp-content/uploads/2013/01/Proper-Light.jpg" height="179" style="display: inline;" title="Proper Lighting" width="270" /><noscript>&amp;amp;lt;img class=" wp-image-3747 " title="Proper Lighting" src="http://readanddigest.com/wp-content/uploads/2013/01/Proper-Light.jpg" alt="Proper Lighting" width="270" height="179" /&amp;amp;gt;</noscript><br />
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(Image source: sxc.hu)</div>
</div>
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Using proper lighting to avoid eyestrain is imperative for vision health. A softly lit room to reduce contrast while watching television at night may help. Performing tasks with a light source behind you is most favourable. However, while sitting at a desk, having the light source in front of you with a covering to prevent the light from shining in your eyes is highly beneficial. Reduce glare on computer screens by getting an anti-glare screen. Natural and incandescent lighting is better than fluorescent.</div>
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<strong> </strong></div>
<h5 style="text-align: justify;">
<strong>VDU Screen Protection</strong></h5>
<div style="text-align: justify;">
Research indicates that <strong>prolonged use of computer monitors</strong> can lead to eyestrain. Nowadays, we spend a lot of time on computers for work and leisure. Therefore, it is important to take regular breaks, once every hour for five minutes for <strong>relaxation of the eyes</strong>. Regular blinking helps reduce evaporation of the tear film that protects the cornea. Forceful blinking also relieves the strain of the continuous focus when you have been reading or looking at a computer screen, increasing the amount of concentrated activity you can perform. Also, ensure that your lighting is sufficient for fluorescent lights tend to ‘flicker’ at a very high resonance, which can cause eyestrain without the sufferer even realizing the cause of the problem. It is advised not to sit with a window directly in front or behind you to avoid glare and eyestrain.</div>
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<strong> </strong></div>
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Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-44109154218476262592015-08-21T10:12:00.001-07:002015-09-03T06:07:37.815-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
Hello everyone Back again <br />
<h2 style="text-align: left;">
Today we will be talking about bitter leaf soup.</h2>
<br />
THE HEALTH BENEFIT OF BITTER LEAF<br />
It is known by everybody, it grows every where and it is a homely plant. The igbo calls it onugbo, the Yoruba calls it ewuro and the hausa calls it shiwaka. Bitterleaf mostly is esed mostly as a vegetable in igbo land while the Yoruba use it more as a medicine. The fact is that bitter herbs are good for the body. Bitter herbs helps to tone the vital organs of the body, especially the largest organ of the body. Bitter leaves should always be taken fresh. Nigerians eat a lot of bitterleaf, but they often squeeze out the bitterness from the leaves before eating it. What is left then, is mere chaff, with little or no medicinal value. The following are some of the uses of bitter leaf<br />
<a name='more'></a>.<br />
1. STOMACH ACHE<br />
Chew the tender stem of the plant like chewing stick and swallow the bitterness. This is a well known remedy for stomachaches. In some cases, the ache stops within a few minutes. An alternative is to pound the fresh leaves in a mortar and press out the juice. Add a pinch of salt to three tablespoons of the undiluted juice and drink. This brings immediate relief.<br />
2. SKIN INFECTION<br />
For skin infections such as ringworm, itching, rashes and eczema, the pure, undiluted extract of bitter leaf is excellent. Simply apply it to the affected part daily.<br />
3. DIABETES<br />
4. LOSS OF MEMORY<br />
5. PROSTATE CANCER<br />
6. GENERAL WEAKNESS<br />
7. STROKE<br />
8. PNEUMONIA<br />
9. INSOMIA<br />
10. ARTHRITIS<br />
To mention a few<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3fRIE429lMIWoxiF28whrimzhamELDwAAWzxBPtMaWcciUO1amgTOvXTLOitkjHcpyLLxamx_0RCqDdefxGYgKBcu2LOn3O_38k8cp40_JOJnnfxaHaVJEPHxjQd76o3nM7E32cSwho/s1600/bitterleaf-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3fRIE429lMIWoxiF28whrimzhamELDwAAWzxBPtMaWcciUO1amgTOvXTLOitkjHcpyLLxamx_0RCqDdefxGYgKBcu2LOn3O_38k8cp40_JOJnnfxaHaVJEPHxjQd76o3nM7E32cSwho/s320/bitterleaf-soup.jpg" width="320" /></a></div>
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<br />
THE BITTER LEAF SOUP also called(Ofe Onugbu) by the Igbos, Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off. One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter!<br />
<br />
<h2>
Ingredients</h2>
<ul>
<li>Washed and squeezed bitterleaf - A handful</li>
<li>10 small corms <a href="http://www.allnigerianrecipes.com/food-ingredients/cocoyam.html">Cocoyam</a></li>
<li>3 cooking spoons Red Palm Oil</li>
<li>Assorted Beef: Includes best cut, <a href="http://www.allnigerianrecipes.com/images/cow-tripe.jpg" target="_blank">shaki (cow tripe)</a></li>
<li>Assorted Fish: Dry Fish and Stock Fish</li>
<li>Pepper, salt and ground <a href="http://www.allnigerianrecipes.com/food-ingredients/crayfish.html" title="Crayfish, Dry Prawns, Dry Shrimps">crayfish</a> (to taste)</li>
<li>3 stock cubes</li>
<li>1 teaspoon Ogiri Igbo (traditional seasoning)</li>
</ul>
<h3>
Notes about the ingredients:</h3>
<ol>
<li>If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all <a href="http://www.allnigerianrecipes.com/howto/dry-bitterleaf-fresh.html" target="_blank" title="How to make Dried Bitter leaves soft">make the bitter leaves soft and fresh</a> again before adding them to the soup.</li>
<li>If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: <a href="http://blog.allnigerianrecipes.com/use-flour-as-thickener-nigerian-soups/" target="_blank" title="How to Cook Nigerian Soups with Flour as Thickener">How to Cook Nigerian Soups with Flour as Thickener</a>.</li>
<li>Ogiri Igbo is optional, it gives Bitterleaf Soup a traditional taste.</li>
</ol>
<h2>
Before you cook Bitterleaf Soup</h2>
<ol>
<li>Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water. <img alt="how to pound cocoyam" class="rightimg" src="http://www.allnigerianrecipes.com/images/pound-cocoyam.jpg" height="90" width="120" /></li>
<li>Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste (as shown).</li>
</ol>
<strong>Cooking Directions</strong> <br />
<ol>
<li> Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done.</li>
<li> First sign of a done shaki is that the cuts will start curling on itself. </li>
<li>Wash the beef and add to the pot of shaki etc. and continue cooking.</li>
<li> When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes. </li>
<li>Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5. </li>
</ol>
Note:<br />
If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick. Add salt to taste and the soup is ready<br />
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam <br />
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- See more at: http://www.allnigerianrecipes.com/soups/bitterleaf-soup.html#bitterleafsoupvideo</div>
Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-3358505896344962172014-08-25T06:38:00.002-07:002014-08-25T06:38:50.880-07:00How To Bake Chin-Chin<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://biscuitboneblog.files.wordpress.com/2012/04/img_3596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://biscuitboneblog.files.wordpress.com/2012/04/img_3596.jpg" height="213" width="320" /></a></div>
chin chin is a snack eaten by every one everywhere it is mustly used in ocassions like birthday parties, wedding ceremonies,beach parties, graduation ceremonies,celebrations and many other parties.It is also a meal for children and also adults enjoy it a lot.These particular snack even if it is the only job a person does has a high level of returns(profit) for the individual.The ingredients for making it are;<br />
<a name='more'></a><u>Ingredients used for making it are;</u><br />
1. Flour<br />
2. Suger<br />
3. Butter<br />
4. Milk<br />
5. Eggs<br />
6. Vegetable oil<br />
7. Baking Powder<br />
<br />
<u>Steps in making it</u><br />
<u><br /></u>
1) Mix flour with baking powder together in a bowl<br />
2) Mix your liquid milk,egg and sugar together with a little pinch of salt.<br />
3) Pour the milk and egg you have already mixed into the mixture of the flour and baking powder or vice-versa.<br />
4) Mix properly.<br />
5) Put it on a smooth flat surface.<br />
6) Roll with a rolling pin.<br />
7) Dice into smaller bits of your choice.<br />
8) Either fry or you bake in your already heated oven or oil.<br />
9) Serve either hot or cold.<br />
<br />
Note:<br />
<span style="color: red;">This is a deep frying not a shallow frying.</span><br />
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Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0tag:blogger.com,1999:blog-7230066699534483950.post-79574094106233596162014-08-25T05:58:00.002-07:002014-08-25T05:58:36.572-07:00How To Prepare Owo Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-nW5E1R--w-w/UZNW8k8x3TI/AAAAAAAAIVk/NYb6_mOF-t4/s640/mintystew,+ogbono,ccnut+salad+110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nW5E1R--w-w/UZNW8k8x3TI/AAAAAAAAIVk/NYb6_mOF-t4/s640/mintystew,+ogbono,ccnut+salad+110.JPG" height="380" width="400" /></a></div>
<br />
Owo soup is an african dish eaten by the urhobos and isokos in Niger Delta Part Of Nigeria,It is a very good and healthy food packed full with virtually all the classes of food and also aside its high nutritional value,it is a very delicious meal taken mostly with Starch or any other foo-foo.Today we shall be learning how to prepare these delicious meal.The ingredients are;<br />
<a name='more'></a>Before we look at the ingredients let us know more about the nutritional values of these meal;<br />
1) it is very rich in protein for repairing body tissues.<br />
2) It is very rich in carbohydrate for the release of energy.<br />
3) It is also very rich in fats and oil.<br />
4) It is also very rich in vitamins for building up the body immunity to protect you from diesease and germs.<br />
5) It is also very rich in water it aids digestion and quick mixing.<br />
<br />
<u>Let us now look at the ingredients for preparing these meal</u><br />
<u><br /></u>
1) Water.<br />
2) Dry Pepper.<br />
3) Crayfish.<br />
4) Potash.<br />
5) Native Salt.<br />
6) Palm Oil.<br />
7) Salt.<br />
8) Maggi.<br />
9) Dry Fish or Fresh Fish.<br />
10) Meat.<br />
11) Diluted Starch.<br />
<br />
<u>How To Prepare Owo Soup</u><br />
<u><br /></u>
1) Put water in a pot<br />
2) Add grinded pepper.<br />
3) Add Crayfish.<br />
4) Add your Fresh or Dry fish.<br />
5) Parboil Your Meat in a seperate pot and add it to your mixture in the other pot.<br />
6) Then put on the fire.<br />
7) Cook till the water is a bit dried.<br />
8)Add your maggi.<br />
9) Add your native salt.<br />
10) Add your potash.<br />
11) Add your palm oil.<br />
12) Cook for ten minutes.<br />
13) Add your diluted starch and stir quickly.<br />
14) Allow to cook for two minutes then add your salt.<br />
15) Allow to boil for few minutes(2-3 minutes).<br />
16) Then bring it down and serve either cold or hot.<br />
<br />
<u>Caution:</u><br />
<u><br /></u>
<span style="color: red;">1) After Adding Your Native Salt,Stand By for stirring till the Native Salt is cooked.</span><br />
<span style="color: red;">2) Do Not Cover While On Fire.</span><br />
<span style="color: red;">3) Do Not Cover Even After Dropping Till It Is Cold.</span><br />
<span style="color: red;"><br /></span>
<span style="color: red;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/08189175612421859460noreply@blogger.com0