- mbatata - 1200 Gramu
- anyezi - 4 zidutswa (sing'anga)
- zobiriwira nandolo - 200 Gramu
- mafuta a masamba - zinthu 4. makapu
- msuzi - 1 lita (masamba, nkhuku, ng'ombe)
- kirimu 200 milliliters
- kirimu wowawasa 4 Art. makapu
- mchere, tsabola - 1 Kulawa
- bay tsamba - zidutswa ziwiri
- parsley - makapu 0,3 (akanadulidwa)
1. Mgodi ndipo timatsuka ndiwo zamasamba, timayika pambali kuti tipeze madzi owonjezera. 2. Dulani mbatata ndi sing'anga zazing'ono. Karoti kudula mu magawo oonda kapena magawo a mabwalo. 3. Dulani anyezi aang'ono ngati n'kotheka - sayenera kudziwika mu msuzi wathunthu wa supu. 4. Mu lalikulu poto poto ife kutenthetsa masamba mafuta (mungathenso kutenga ofanana mbali masamba ndi batala) ndi mwachangu mmenemo, mofanana kukopa, ndiwo zamasamba. Chilengedwe, tsabola. 5. Zomera zokazinga zimayikidwa mu saucepan, kutsanulira ndi msuzi, kuwonjezera bay tsamba ndi pafupifupi parsley. Kuphika pazigawo zapakati kwa mphindi 15. 6. Sonkhanitsani supuni 3 za masamba okonzeka okonzeka poto, kuziyika mosiyana pa msuzi. Msuzi wotsalayo umaphikidwa kwa mphindi 10, kuchotsani kutentha ndikusakaniza mu puree ndi chosakaniza. Thirani mu kirimu ndi kusakaniza kachiwiri. 8. Timafalitsa mu nyemba zobiriwira zobiriwira, ndipo zimabzala masamba. Apatsanso moto, perekani chithupsa ndi kuphika pa moto wochepa osapitirira 2 mphindi. 9. Timayesa msuzi wa mchere ndi tsabola. Ngati ndi kotheka, onjezerani zonunkhira. Chotsani pamoto, tsanulirani pa mbale. Pamwamba azikongoletsa ndi supuni ya kirimu wowawasa ndi zotsalira za akanadulidwa parsley. Ndizo zonse! Mutha kuyitanira kunyumba ku gome.
Mapemphero: 4