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How To Preserve Crayfish/Best Way To Store

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preserve crayfish

Crayfish is a freshwater shellfish like a small lobster. The major problem farmers face after transporting their produce from the farm is preservation. Large number of goods gets spoilt or rottened after harvesting them because there is little or no knowledge on how to preserve them. Some people blatantly refuse to find out or learn how to preserve food, you never can tell when you will make use of such knowledge, and you may say it is the problem of farmers. in this post, you will be taught on how to preserve crayfish.

Challenges Of Crustacean (Sea) Food Farmers

The major challenge of people dealing with crustacean (sea) foods is how to preserve them. A group of seafood that has to be well-preserved is fish. The same way you find maggots in fishes that are not well dried is the same way you will see maggots in crayfish This calls for serious concern on crayfish preservation.

The Importance Of Preserving Crayfish:

  • It preserves the shelf life of crayfish. Just like fish, crayfish can maintain its taste for an extended time if properly dried.
  • It stops white ants that invade crayfish that has stayed for too long a time from attacking.
  • It prevents wetness: fungus are often seen on crayfish that are wet and when a crayfish is wet, the taste reduce.

How To Preserve Crayfish

There are some people who think crayfish cannot be preserved well that is not true because a good number of persons have been preserving crayfish which stays longer than you could imagine.

There are just little ways of preserving crayfish. By drying and storing.

  1. Sundry or oven dry the crayfish very well, until they give a cracking sound when touched/shaken or until they start breaking. If you are drying to package for sale you should not dry up to this
  2. Fill them in a plastic container and seal or cork the container very well such that air cannot enter and store them in a refrigerator
  3. Ensure that you have a source of light to power your refrigerator until when you are ready to use them.
  4. If you are not sure of power please keep the crayfish in your cupboard it will still last a little longer.

For the underground ones wrap them very well in a thick nylon or better stilt put them in a big rubber (bucket, basin etc.) and cover very well in such a way that damp can’t get in. And put them in a refrigerator or cold room.

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Another Way To Preserve Crayfish Is In Bags

Some market women will buy up to 20 bags of crayfish and will sell them totally without anything happening to them, it’s because they know how to preserve crayfish.

  • Place the long bags of crayfish on something
  • You can set up some woods in a cold place and put the crayfish bags on top, this way the crayfish can last for more than 2 months.

Note: never drop a bag of crayfish on a bare floor because they will get spoilt or will become wet.

How To Remove White Ants From Invaded Crayfish

What you should do is to sundry the crayfish very well then the white ants will on their own crawl out. The remnants will gather on top or cover of the container and die. Turn out the crayfish and shake them very well with basket or sieve because they dead ants might have fallen in and mix with the chaff.

Detach the chaff from the main crayfish because those white ants are so tiny and if care is not taken you may not see them early until after they have overtaken the crayfish.

That is when you probably notice some whitish things on the body of the crayfish container. They multiply so fast, if you delay drying the crayfish immediately you notice their presence you may have to dispose them because you cannot contend the outcome. Any crayfish that is attacked by white flies has reduced in taste.

If you purchase crayfish and the weight is very heavy than what it should be or how a crayfish should weigh to be on a safe side particularly for those who trade them totally without processing, sun dry them for about 15 minutes after which you  repackaging them.

Read Also: How To Start Antiseptic Production In Nigeria (Dettol)

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How To Prepare Appetizing Peppered Snail

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How To Prepare Appetizing Peppered Snail

Snails have a tender texture and simple taste & absorb easily in any type of sauce you prepare them in. On this post, you will be taught how to prepare appetizing peppered snail.

How To Prepare Appetizing Peppered Snail

Recipe

  • 6 Medium scotch bonnet pepper
  • 4 Medium tomatoes
  • 1 Medium onions
  • 1 Slice green bell pepper
  • 4 Extra-large snails
  • Curry powder
  • Seasoning
  • Salt
  • Vegetable oil
  • Ugu leaves

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Procedure

  • How you wash your snails matters a lot. Your snail should be high-pitched spotless without mucus or odor.
  • Once you unshell the snail, wash off the first mucus off with alum twice before adding Garri on it and use the Garri to scrub every angle of the snail appropriately.
  • Throw out the Garri and wash the snail with clean water.
  • Pour the snail in a pot and add water before placing on the fire to boil
  • Throw out the water after boiling for 5 minutes,
  • Take away the snail and wash properly. After which you add salt to it and scrub properly. This is to avoid the odor linked with the snail
  • Pour the snail into a clean pot with water and pour little of the chopped onion, salt, seasoning and little curry powder then let it cook for 30-35minutes
  • Remove the snail from the stock after 35minutes,
  • Fry the snail
  • Blend the peppers tomato and left over onions then boil
  • Boil until the mixture is totally dried but not burnt
  • Drop a pan on the fire with vegetable oil and allow it to get hot
  • Add in the boiled tomato fry for 2minutes before adding salt, seasoning and little curry powder
  • Pour a little sliced Ugu leaf and fry up for 6 seconds
  • Add the hot fried snail and continue stir frying for 1 minute (the snail should go immediately into the pepper sauce immediately as its taken off the hot oil. this will let the pepper sauce enter the snail making it more delicious)

Read Also: How To Make Kuli Kuli (German Stone)

 

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How To Make Kuli Kuli (German Stone)

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How To Make Kuli Kuli (German Stone)

Kuli kuli is a West African Snack that is mainly derived from groundnut. The Nupe people of Nigeria were the first to make it. Kuli kuli is also known as German stones, the rock or peanut balls. On this post, we will learn how to make Kuli kuli (German stone)

Kuli kuli is frequently consumed alone or with a combination of cassava flakes. It is usually molded into various shapes and traded in see-through nylons and it remains a snack to eat any day, anytime.

How To Make Kuli Kuli (German Stone)

Recipe

  • 2 cups of groundnut
  • Groundnut oil and a tea spoon of ground pepper
  • ½ spoon of ginger powder
  • Potash (Optional)
  • Kitchen Utensils and Appliances Needed
  • food processor
  • Non sticky frying pot
  • Muslin cloth
  • Plastic bowl

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Procedure

  • Pour the groundnuts and ginger into the powerful food processor, and set to rotate until the nuts are almost turning to a pastry form.
  • Scoop the pasty nut into a clean and dry muslin cloth and press out the oil as much as you can. Don’t anticipate seeing a lot of oil. This step is very important as it decides how crispy the kulikuli will be.
  • Add the compressed peanut into a plastic bowl, pour the powdered pepper.
  • Combine the parts using your fingers and outline using your palms to your desired size.
  • Drop the non-sticky pan on cooker and pour enough groundnut oil to fry the balls. You can also add potash and onion to provide flavor into the oil but it is optional.
  • Before the temperature of the oil arrives a frying point, pour the shaped balls into it and keep turning until all sides of the balls transforms to brown.
  • Bring out the kuli kuli into a plate and let it cool.

Read Also How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu Goat Head Soup

Isi ewu, goat head soup is a dish from Igbo land of Eastern Nigeria. Just like Nkwobi (cow foot), Isi ewu is more tasty for the addition of the fatty brain of the goat. On this post, you will learn how to prepare isi-ewu (goat head soup)

How To Prepare Isi-Ewu (Goat Head Soup)

Recipe

  • One goat head
  • 2 Onions
  • 2-3 roasted calabash nutmeg,
  • 4 pieces of habanero peppers (Ata rodo),
  • Seasoning cubes
  • Salt to taste.
  • 200ml of Palm oil
  • Water
  • Thyme, curry and potash (Kaun)
  • Ground crayfish
  • Utazi leaves

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Note: The utazi leaf is added to enhance some bitter taste to the Isi-Ewu whereas potash (kaun) is added to make the palm oil thicken up.

Preparations

  • Chop your goat head into tiny bits .
  • Rinse the whole meat properly after using foam and hard sponge to scrub dirt mainly in the ears and tongue part.
  • Rinse and cut the fresh utazi leaves into little pieces
  • Soak a tea spoon of potash or kaun in a little quantity of water and allow it melt properly before filtering the water
  • Rind, rinse and cut one onion into ring shape and keep aside.
  • Grind the onion and pepper into pasty form. pour just a small quantity of water if it’s necessary you want to grind.
  • Drop the goat meat portions into a big pot and place on a cooker
  • Pour a little quantity of water sufficient to cook the meat, because there is no need for stock water.
  • Pour the two cube seasonings, each spoon of thyme and curry & cook for at least 20 minutes.
  • Add salt and let it cook for up to 10 minutes. When the meat pieces are soft enough, keep separately
  • In a different pot, pour palm oil, the sieved water of potash gently into the pot containing palm oil and mix using a wooden spatula until the oil goes totally yellow.
  • Pour 2 table spoons of crayfish and mix.
  • Pour the grounded (Ehu seeds) calabash nut Meg, grinded onions and pepper (to taste) and a small amount of sliced utazi leaves.
  • Pour the prepared goat head meat bits into this mixture and mix properly.
  • Allow it cook for little minutes under low temperature until it is intensely hot.

In most Nigerian eateries, Isi Ewu is served in a calabash or any woody material with a little amount of onion and some portions of fresh Utazi leaves on it. This makes it very natural and colorful.

Read Also:How To Prepare Delectable Ofada Stew (Ayamase)

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