- iimbotyi - i-Glass (intsha okanye indala)
- inyama, izibambo - i-300 Grams (iingcezu ezine)
- isanqante - isiqendu 1
- i-anyanisi - i-1 piece
- amazambane - 2-3 iziqwenga
- amanzi okanye umhluzi - 2 ilitha
- ityuwa, ipepper - 1 Ukunambitha
- iziqholo - 1 Ukunambitha (iqabunga okanye elinye)
- imifuno - 1 i-Glass (eqoshiwe)
- I-Butter - 1 Ubugcisa. i-spoonful
1. Ukuba ubhekana neembotyi ezindala, ziphose emthonjeni, ngokukhawuleza uhlambe uze ufake inyama apho, njengoko iphekwe ixesha elide. Iimbotyi ezincinci ezivela kwiifowuni eziluhlaza ziya kulungeleka ngemizuzu eyi-10, ngoko kufuneka iphonswe kamva, emva kweetatata. 2. Sihlambulula imifuno. I-anyanisi ehlanjwe ngokukhawuleza, iinqotyi zinqunywe kwiibhubhu ezincinci. Iipatata zinqunywe kwiikerubhi eziphakathi, iintlobo okanye iintlobo - njengoko uthanda. 3. Siphosa imifuno ibe ngumhluzi olungeleyo, apho sithumela ioli; Ukuba unobhontshisi omncinci, ixesha lokuliyeka nalo. Ngoku ke isobho kufuneka sibe yityuwa kunye nepilisi. Gcina ubushushu bemizuzu engama-10 ukuya kwimizuzu eyi-15 ukuya kwimizuzu, kude kube lula ukuba iifatata zilungele. 4. Yisikhathi sokufaka imifino, iqabunga lakwawo. Ngoku yisikhathi sokukhupha, unike isobho ngeminye imizuzu embalwa, kwaye yonke into ilungile. Ungaphalaza isobho kwiipilati uze ubize ikhaya kwitafile.
IiNkonzo: 4-5