- Iphunga - 500 Grams
- I-Garlic - 3 Amazinyo
- I-tomato puree - 500 Grams
- Ulwandle lweTyuwa - 1 ithisipuni
- I-oli yevuno - i-30 milliliters
- I-Rosemary ishiya - 1/2 Ubugcisa. iipuni
- Umkhuhlane we-Chicken - 700 Milliliters
- Umpu omnyama we-pepper - 1/4 amathisipuni
Iphunga lihlanjululwa kwiimbewu kunye ne-peel. Fry ngaphezu kobushushu obuphezulu malunga nemizuzu emi-5-7 kwioli yemifuno, kwaye unciphise ubushushu kwaye udibanise enye imizuzu emi-5. Emva koko wongeza kwipompu elicwebileyo ecoliweyo kunye namaqabunga e-rosemary. Yongeza i-puree ye-tomato (okanye yenziwe yenziwe ngokukhawuleza kwaye ihluthe iitato ezitsha) kwi-pan. Siza kubilisa kwaye siyakucima eminye imizuzu emihlanu. Ekugqibeleni, ithanga lingaxoxwa ngokuncinci, ukuze ligqitywe. Ngokufanayo, kwipeni ubilise umhluzi wenkukhu. Indlela yokubilisa - yongeza imifuno yethu kuyo. Yongeza ityuwa, ipilisi, ukuletha kwimilenze - kwaye ususe ekushiseni. Yenziwe!
IiNkonzo: 3-4