- Goose - 1,5 - 2 Kilogalamu
- Anyezi - zidutswa 2-3
- Tsabola wa Chibugariya - 4 zidutswa
- Garlic - 2-3 mano
- Phwetekere - zidutswa 4
- Tsukini - 1-2 zidutswa
- Tchizi zovuta - 200-300 Gramu
- Owawasa kirimu 2-3 Art. supuni (kirimu wowawasa akhoza m'malo ndi mayonesi)
- Mchere - supuni 1
- Zosakaniza za tsabola pansi - 1-2 Pinch
- Mafuta a masamba - 2-3 Art. makapu
Mapepala a goose mu uvuni: 1. Goose watsukidwa bwino, kutsukidwa kwa mafuta owonjezera mkati, kudula m'magawo. Timapaka ndi mchere, tsabola ndi finely akanadulidwa adyo. 2. Peel anyezi, tsabola. Timadula anyezi ndi zukini ndi mphete zouma pafupifupi 1 masentimita wandiweyani. Tsabola ndi tomato zimadulidwa mu magawo. 3. Timapaka tchizi pa grater ndikusakaniza ndi kirimu wowawasa. 4. Lembani poto ndi mafuta a masamba. Timayika zipolopolo ndi kugona ndi masamba osanganiza (kupatula phwetekere). Timatsegula pamwamba ndi zojambulazo. 5. Timayika mu ng'anjo yotentha kufika madigiri 200 peresenti. Kuphika kwa maola 1.5. 6. Chotsani zojambulazo. Timayika zidutswa za tchizi nyama tchizi, zosakaniza kirimu wowawasa. Onjezerani tomato pa pepala lophika ndi kuphika kwa mphindi 30. 7. Pamene mutumikira pa tebulo, kongoletsani ndi masamba. Mphuzi yophika yokha idzakhala yokongoletsa patebulo lanu. Monga mukuonera, n'zosavuta kuphika atsekwe mu uvuni kunyumba. Chinsinsi changa chopanga goose chayesedwa nthawi zambiri. Ndikukhulupirira kuti mumakondanso!
Mapemphero: 6-8