- ubhontshisi - 1 i-Glass (encane noma endala)
- inyama, izimbambo - 300 Grams (izingcezu ezine)
- isanqante - 1 piece
- anyanisi - ucezu olulodwa
- amazambane - 2-3 izingcezu
- amanzi noma umhluzi - 2 amalitha
- usawoti, pepper - 1 Ukunambitha
- izinongo - 1 ukunambitha (i-bay leaf noma enye)
- imifino - 1 i-Glass (eqoshiwe)
- I-Butter - 1 I-Art. i-spoonful
1. Uma ubhekana nobhontshisi obudala, bese uwuphonsa emhluzeni, ngokushesha nje uma ugeza bese ubeka inyama lapho, njengoba kuphekwe isikhathi eside. Ubhontshisi abasha obuvela emapodini aluhlaza bazobe bekulungele emaminithini ayishumi, ngakho kufanele baphonswe kamuva, emva kwamazambane. 2. Sihlanza imifino. Ama-anyanisi aqoshwe kahle, izaqathe ziba ngamacube amancane. Amazambane anqunywa ngamacube ama-medium, tincetu noma ama-straws - njengoba uthanda. 3. Siphonsa imifino ibe umhluzi olungiselelwe, lapho sithumela khona amafutha; Uma unobhontshisi omncane, sekuyisikhathi sokuyiyeka nayo. Manje isobho kufanele sibe usawoti kanye nopelepele. Gcina ukushisa okujwayelekile okungenani imizuzu engu-10-15, kuze kube yilapho amazambane esekulungele. 4. Isikhathi sokungeza imifino, iqabunga le-bay. Manje sekuyisikhathi sokukhupha, unike isobho imizuzu embalwa, futhi konke kukulungele. Ungathelela isobho ngamapuleti bese ushayele ekhaya etafuleni.
Izinkonzo: 4-5