- Nkhuku - 1,5 Kilogalamu
- Tomato - 3 Mbande
- Tsabola wa Chibugariya - 2 zidutswa
- Katemera waamphaka - 400 Gramu
- Garlic - Mayi 4
- Mafuta a azitona (olive) - 40 milliliters
- Mchere ndi tsabola - 1 Kulawa
- Rosemary, nthambi - 1 chidutswa
1. Choyamba, timatsuka nkhuku. Kenaka mudule mzidutswa. Mu poto yophika mu mafuta a masamba, mpaka kupangidwa kwa golide, mwachangu nyama. Tikakonzekera chophika ndikusintha nkhuku. 2. Kenako, timatsuka anyezi, kudula ndi mphete. Tidzayala adyo, ndikuidula tating'ono ting'ono. Mu poto yophika, kumene nyama inali yophika, mwachangu adyo ndi anyezi. 3. Sakanizani tomato, muzidula mu magawo, kenaka yonjezerani anyezi. Pafupifupi mphindi zisanu za mphodza. Pambuyo pake, tionjezera tomato kuchokera pa chitha. Aloleni iwo akhale kanthawi pang'ono. 4. Timasambitsa tsabola, kudula "abulu" awo ndi nsonga. Ife timatsuka mbewu, ndi kuzidula izo mu malo. Kwa mautali aatali, kudula pakati pa tsabola. 5. Mu msuzi wa phwetekere aponyetse mabokosi a tsabola, ndipo kwa mphindi pafupifupi zisanu. Kulawa tsabola ndi mchere. Mukhoza kuwonjezera nandolo ya tsabola. Zina za nkhuku kutsanulira msuzi. Kwa pafupi maminiti fifitini, kanikeni mu uvuni wa preheated. 6. Tikachoka ndi kukongoletsa ndi zidutswa za tsabola, onjezerani nthambi ya rosemary. Ife tiyiyika mu uvuni kwa wina maminiti sate. Kenaka tulutseni, ndipo mutha kutumikira.
Mapemphero: 6