- Iklabishi - i-Gram 700
- Amakhowe anomileyo - igrama ezingama-50
- Ukuqubuda - i-1 piece
- I-Karoti - iziqwenga ezimbini
- Ioli yefuno - 4 izinto. iipuni
- Utamatisi unamathisela - 1 st. i-spoonful
- Bay Leaf - Amacandelo amathathu
- Oluhlaza - - Ukunambitha
- Ityuwa, ipepper - - Ukunambitha
Izithako. Amakhowe atyhileyo kufuneka aqale athathwe ngamanzi abandayo ngeeyure ezimbalwa. I-peel anyanisi kwaye udibanise kakuhle. IiKaroti ukucoca kunye nokuhlambalaza. Ukucoca ioli elincinane kwipeni yokucoca, gaza i-anyanisi kunye ne-karoti ngaphezu kobushushu obude kuze kube lula (ukuphazamisa imizuzu engama-6-7). Yongeza iklabishi, ugxobhoze uze udibanise phantsi kwesiqhekeza phezu kobushushu obushushu, uvuselele ngezinye iiyure. Ekupheleni kweklabishi, yongeza i-tomato kwi-pan yokutsha, ugxobhoze uze udibanise enye enye imizuzu emi-5-10. Okwangoku, ama-mushroom ahlambulukileyo, athululelwa ngamanzi atsha kwaye apheke ihafu yesixa kwi-heat ephakathi ngaphandle kwesiqhekeza. Emva koko epanini kunye nomgquba wamakhowe kufuneka udibanise yonke into ekhoyo epenjini, kunye neqabunga le-bay, pepper kunye netyuwa. Pheka enye imizuzu eyi-10-15 ngaphezu kobushushu obuphakathi. Ukucoca i-herbs ehlanjululwe kakuhle, susa ekushiseni, masiwufeze imizuzu eyi-10 ngaphantsi kwesiqhekeza kwaye sikhonze kwitafile. Isobho lokutya silulungile. Bon appetit! ;)
IiNkonzo: 8