- Iikaroti - 100 igramu
- Inyosi yenkukhu etshayiweyo - 150 Grams
- Amaqabunga abilisiweyo abilisiwe - i-Gram 150
- Utamatisi obomvu - 100 igrama
- I-Parma ham - i-Grams ayi-100
- UHam kwi / ukuya kwi-150 Grams
- I-Thyme - 2 Gram
- Iklabishi - 800 iigrama
- I-oli yevuno - i-30 milliliters
- I-Rosemary ishiya - 1 ithisipuni
- ITyuwa - 1/2 ithisipuni
- I-anyanisi - I-1 Piece
- I-Pepper ebomvu ebomvu (ipaprika) - 1 Piece
- Umpu omnyama we-pepper - 1/4 amathisipuni
Iinqotyi zihlambulukileyo kwaye zigalelwe iinqunci ezixakekileyo (okanye zenziwe ngokukhawuleza). Ngokufanayo kufakwe u-anyanisi ococekileyo. Thatha ibhokhwe enkulu okanye ipuphu, ushushu kwioli, uphonsa i-anyanisi ye-bhotela kunye neeqathi. Fry imizuzu embalwa, kude kube ne-anyanisi yegolide. I-Pepper ihlanjululwa kwiimbewu kunye neembumbulu, ziqwengwe kakuhle. Xa i-anyanisi ifakwe - yongeza ipepper kwisikhwama. Fry enye enye imizuzu 3-4. Ukuqhubela phambili sithatha yonke imveliso yethu yokutshaya, sinqunyulwe zibe ziincinci kwaye sithumele kwimifuno. Emva kwemizuzu embalwa emva koko kwongeza iitamatisi ezibiweyo ebhodweni. Yongeza iziqholo kunye ne-stew kwi-heat ephakathi kwesiqwenga se-10-15 imizuzu. Okwangoku, sitshisa iklabishi yethu. Yithwala iklabishi kwi-pan uze udibanise enye imizuzu engama-15 ngaphantsi komlilo ophakathi, uvuselela, phantsi kwesiqhekeza. Bon appetit!
IiNkonzo: 3-4