How to preserve traditional Nigerian food

MINUS 18 degrees is the freezing point. Freezing is a safe and healthy way of preservation, which can effectively inhibit the growth and reproduction of microorganisms in food, prevent food from deteriorating, and at the same time, it is easy to restore to its original state. But the freezing method is not suitable for eggs, lettuce, canned food and some sauce products.

Food can be preserved for several months by freezing, and long-term freezing must be kept at a low temperature of at least-18 degrees Celsius (0 degrees Fahrenheit). Because some freezers can't reach this low temperature, the storage time is greatly shortened.

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In particular, freezing can only slow down the process of food spoilage and prevent the growth of microorganisms, but it cannot kill them. Because freezing can only slow down the enzyme reaction, food manufacturers will bleach the food or add chemicals to stop the enzyme reaction before freezing.

Many polar regions keep food in caves in snow or storerooms in ice. Scandinavia uses this traditional method to preserve fish, especially herring.

Many countries will have large freezers to strategically store large quantities of food for national emergency use. Some institutions keep seeds in seed banks at-18 degrees Celsius to cope with the extinction of plant species. The preserved seeds are often crops or rare species.

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