- ithanga - 400 Grams
- ingcambu ye-celery - 100 Grams
- I-ginger entsha - iGram 30
- ioli yomnquma - 2 Ubugcisa. iipuni
- isanqante - isiqendu 1
- i-anyanisi - iziqwenga ezi-2
- igalikhi - amazinyo ama-2
- ityuwa - 2 ithisipuni
- ipowder emnyama emnyama - i-pinch 1
- Amanzi abilisiwe - 1 iglasi
Indlela yokwenza isobho senqindi nge-ginger: Okokuqala, nquma i-pumpkin, izimpande ze-celery kunye ne-karoti zibe yi-cubes. Gweba i-anyanisi, i-garlic kunye neengcambu zengxube. Kwioli yomnquma ekhishwe esiceni, yongeza anyanisi, i-garlic kunye ne-ginger. I-spassiruem encinci, ihlala ivuselela i-spoon. Xa i-anyanisi ithola i-hue e-golden light, songeza kwi-cubes ze-pumpkin, izimpande zelentyantyambo kunye ne-karoti. Gxuma kwaye ushiye ukuba ukhululeke phantsi kwesiqhekeza imizuzu emi-5. Emva koko, uthele emanzini abilisiwe epeni, kubalulekile ukuqinisekisa ukuba amanzi agubungela imifuno evela phezulu nge-2 cm. Vala i-pan nge-lid, shiya udibanise enye imizuzu engama-20, uze udibanise umhluzi kwisibhobho esahlukileyo, uze ubethe imifuno eseleyo epanini elinesibhothi. Kwiimifuno ezigayiweyo uphinde uthele isobho, ityuwa kunye nepilisi ukuba uzonambitha uze ubeke kwisitofu. Ngokukhawuleza ukuba yethu isobho ipheke, ilungile! Xa ukhonza, unokuyihobisa ngamagatsha okuhlaza. Bon appetit! Ndiyathemba ukuba uyithandile iresiphi yesobho lompu ngeginger kwaye yafika ngokufanelekileyo!
IiNkonzo: 4