Excerpts from Redeemed Camp seminar

Q: It has been noted that when vegetables are not properly cooked, there is a tendency of contacting some diseases like E. coli. What is the best way of cooking your vegetable?

A: It is not the improper cooking of the vegetables that pre-disposes to E. Coli infection. It is the preparation of the vegetables ab initio. Buy your vegetables whole from the market. For greem leafy vegetables, pick the leaves and then soak and swish around in water that has some food safe sterilizing fluid like Milton in it for a few minutes. Swishing helps the sand settle to the bottom and the food safe sterilizing fluid ‘sterilizes’ the vegetables. Then, it’s ready for eating (like cabbage, lettuce, egg plant leaves, Swiss chard etc) or ready to be cut or cooked (spinach, ugu leaves etc).

When cooking, try to minimize cooking times especially for green leafy veggies. You can stir fry (add a little oil to a pan and keep stirring the veggies to cook them in the oil), braise (add a little water and cook) or just wilt them etc. I prefer the latter and I just add some onions, pepper and some seasoning to it. I stir around for a bit (2 to 3 minutes) and it’s good to go.

Have a great day everyone and hey! drop a line too and share your vegetable cooking tips with us 😀