- I-Mackerel - ucezu olu-1 (ngamasevisi amabili)
- Pepper isiBulgaria - izingcezu ezimbili
- Utamatisi - izingcezu ezingu-2-3 (ezincane)
- Anyanisi - I-1 Piece
- Ushizi - amagremu angu-150-200
- Izinongo - - ukunambitha (usawoti, pepper, coriander, basil)
- Imifino emisha - - Ukunambitha
- Amafutha omnqumo - - ukunambitha
Ukulungiselela inhlanzi. Siyayigeza, siyihlanze, siyidle futhi sihlukanise sibe izingxenye ezimbili (izingxenye ezimbili). Bese sikhipha inhlanzi ngosawoti, pepper kanye nezinye izinongo (ukunambitha), ziqubuke ezinkolweni. Sifaka esikhunjini sokubhaka esimbozwe ngesikhumba. On mackerel sisakaza anyanisi, uthathe izindandatho. Nge-anyanisi sisakaze pepper oqoshiwe nenyama yamatamatisi. Kulesi simo kusetshenziswa utamatisi oqhwaqwe. Bese ungeza amanzi enhlanzi, uyimboze ngefolishi bese uyithumela kuhhavini uphethwe kuma-degree angu-180 imizuzu engu-30. Khona-ke sithatha inhlanzi, siyifafaze kakhulu ngeshizi esisikiwe bese siyithumela eminye imizuzu engu-10. Sisebenzela i-mackerel nge-pepper yesi-Bulgarian ngokushesha esimweni esifudumele. Ungakhohlwa ukufafaza ama-herbs fresh.
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