- Ama-apula - Ukunambitha
- amanzi - ukunambitha
1. Sihlamba ama-apula, sinqume, susa ama-cores. 2. Thela amanzi phansi (1 cm) endaweni epanini noma e-cauldron (engahlanganiswa!). Siphalaza ama-apula ngesilayidi. Sifaka ipan (cauldron) emlilweni. Letha emathumba, unciphise umlilo. Ama-apula kufanele athambe. I-Stir akudingekile. 3. Vala. Ake sipholile. Bese uhlunga. Umusi ovela ema-apula ungabiliswa futhi ugxilwe embizeni enenzalo. 4. Ubuningi obuhlala buhlanjululwa kwisisindo (amangqamuzana amakhulu). Le puree yisisekelo se-pastille. 5. Sihlela ebhodini i-oilcloth noma ifilimu, i-puree ephumela ekugcineni ihanjiswa ngokufanayo phezu kwefilimu. Isendlalelo singama-millimitha angu-3-5 ubukhulu. Bese ususa i-plaque ngamazambane ahlambulukile emoyeni (kuhle ukukwenza ngosuku olukhanyayo), owomile izinsuku ezingu-1-3 (siwasusa ebusuku) 6. Uma isikhumba sinyene ngokweqile, siwahlukanisa ngokucophelela ngendwangu yamafutha bese siyiphenduka. Ngakolunye uhlangothi kunika amahora amaningana ukuze umise futhi. I-Pastila isilungile.
Izinkonzo: 20