- Cream Cour - 300 Grams
- Ipulazi elimnyama eliphansi - 0,25 amathisipuni
- Opyata - 1 kilogram
- Amafutha omifino - 1.5 amathisipuni
- Amazambane - 800 Grams
- Anyanisi - Izingcezu ezimbili
- Usawoti - 1.5 amathisipuni
1. Okokuqala, sihlanza amakhowe. Emanzini amancane anamanzi sinciphisa uju we-agarics ehlanzekile futhi ulethe emathunjini. Ngemuva kwamathumba amanzi, upheke cishe ishumi kuya kweshumi nesishiyagalolunye, khona-ke amanzi kumele adonswe. Uma amakhowe epholile phansi, uwasika zibe izingcezu ezimbili noma ezintathu. 2. Hlanza u-anyanisi bese uwunquma ngotshani omfushane. Esikhathini sokushisa okufudumele emafinini yemifino, okwesikhashana noma amabili, udlulise u-anyanisi, umlilo kufanele ube phakathi. 3. Sihlanza amazambane bese siyinquma ngamacube amancane. Manje engeza amazambane ku-anyanisi uphinde uhlanganise, ulungiselele imizuzu eyishumi nanhlanu. Ungakhohlwa ukuxuba. Engeza pepper nosawoti. 4. Amazambane abe buthambile, kanti anyanisi abe yigolide embala. Engeza amakhowe okuphekwe epanini lokuthosa. 5. Manje engeza ukhilimu omuncu bese uvuselela kahle. Sipheka eminye imizuzu emihlanu kuya kwemibili isembozo sivaliwe. Umlilo kufanele ube mncane. 6. Ngemuva kokuba ipani lokuthosa lisuswe emlilweni, okuqukethwe kufakwa emaflethini, sineza imifino nemifino emisha.
Izinkonzo: 4