Kusukela emlandweni we-canning Inkathi yokudonsa iqala ekuqaleni kwe-1795, lapho isikhulu seFrance uNicolas Francois Upper sithatha indawo yokuqala emncintiswaneni ngendlela engcono kakhulu yokugcina imikhiqizo yesikhathi eside, lapho anikezwa khona indondo yegolide. I-can iphekwe kanje: i-tin ingaba igcwele ukudla, bese ishisa ngomusi noma emanzini ashisayo. Futhi phezulu embizeni kwakukhona umgodi omncane lapho umoya owandayo wawuphuma khona, ngemuva kokususwa kwawo, umgodi wawusindiwe. Ngemuva kwalokho, uphawu oluyimfihlo lungabiliswa isikhathi esithile emanzini ashisayo. Le ndlela yokucubungula imikhiqizo yenza kube lula ukugcina inyama, imifino nezithelo isikhathi eside, futhi, ngaleso sikhathi, kubonakala kuyisimangaliso. Njengoba sibona, ukukhanda namuhla kuyindlela ejwayelekile kakhulu yokulondoloza imikhiqizo, ikakhulukazi ngoba le ndlela ngokuvamile iyatholakala kuwo wonke umuntu. Amakhowe akheniwe, utamatisi noma eminye imikhiqizo njalo izivakashi ezihloniphekile kunoma iyiphi ithebula.
Izithako:- Amafutha omkhuni 1000 g
- Amanzi 3 l
- Anyanisi 1 pc.
- I-Bay leaf 2 ama-pcs.
- Usawoti 1 tbsp. l.
- I-tbsp ye-Sugar 1. l.
- Pepper omnyama nge-peas 8 ama-pcs.
- I-Pepper enomsindo ama-4 ama-pcs.
- I-dill entsha 1 ibhola
- Apple uviniga 50 ml
- Isinyathelo 1 Izithako eziyinhloko: ibhotela, u-anyanisi, umnyama omnyama nephunga elimnandi, i-dill, usawoti, ushukela neqabunga.
- Isinyathelo 2 Imayini, shayela amakhowe, bese uwapheka imizuzu engu-10. Futhi kudingeka wengeze u-anyanisi ophelele noma owedlule.
- Isinyathelo 3 Bese ukhipha amanzi emakhowe.
- Isinyathelo 4 Futhi, buyisela amakhowe epanini, wengeze 1.5 amalitha amanzi, isipuni 1 sikasawoti, isipuni 1 ushukela, pepper, leaf leaf bese upheka imizuzu engu-30.
- Isinyathelo 5 Sika i-dill.
- Isinyathelo 6 Ngomzuzu wama-25, engeza ama-50 amagremu weviniga nedill eqoshiwe.
- Isinyathelo 7 Masinyane emva kokuqeda ukupheka kwamakhowe, uwabeke ezindizeni ezinobumba bese uwagcoba ngamabhodlela.