- Amabhontshisi wePinto - ama-Gramu angu-200
- Ingulube yengulube - ama-Gramu angu-500
- umnyama omnyama - 1/2 amathisipuni
- I-Leek - 1 piece
- Usawoti - 1/2 isipuni
- Amafutha omquba - ama-milliliters angu-50
- garlic - amazinyo amathathu
- Utamatisi puree - ama-Gramu angu-60
1. Okokuqala kudingekile ukuba unciphise ubhontshisi. Soak amahora amaningana. Bese ushintshe amanzi bese upheka amahora angu-1.5 emlilweni omncane kuze kube yilapho ubhontshisi ubumnandi. Ungadli ubhontshisi. Uketshezi lapho kubhontshisi khona ubhontshisi kugcinwa. 2. Sika yonke inyama emanzini amaningi. Bese uthathe ama-cubes ngobukhulu cishe ngo-3-3cm. 3. Ngomlilo ophakeme, gazinga inyama kuze kube yilapho kukhishwa isikhukhula esinzima. Inyama ibeke izingxenye ezincane, ukuze ngaphambi kwesikhathi singaniki ijusi. Siyakunquma u-anyanisi we-leek ngamasongo (ingxenye yayo emhlophe) bese uyifaka inyama. Bese uhlanganise konke bese upheka imizuzu engu-2-3 ngokushisa okuphakathi. 4. Khona-ke udinga ukupelesa konke bese ufaka usawoti. Engeza ubhontshisi bese uxuba. 5. Engeza uhlanzekile utamatisi. Ngomlilo ophakathi, pheka imizuzu engu-8-10 kuze kuphekwe. Ukuze uqinisekise ukuthi inyama ayifuni kakhulu, udinga ukwengeza uketshezi oluncane kakhulu kumabhontshisi. 6. Gweba kahle i-garlic, bese ufaka esidlweni sethu cishe imizuzu engu-1-2 ngaphambi kokupheka kokugcina.
Izinkonzo: 4