- Nkhumba Zosakaniza - 500 Gramu
- Bay Leaf - chidutswa chimodzi
- Vinyo wosasa - 40 milliliters
- Broccoli - 400 Gramu
- Maolivi - 120 milliliters
- Tomato - 200 magalamu
- Madzi a mandimu - milliliters 20
- Parsley - 10 Gramu
- Thyme - 3 Gramma
- Lenti Loyera - 200 Gramu
- Sakinoni - 1 chidutswa
- adyo - mano atatu
1. Choyamba timakonzekera salsa. Scald ena a tomato, pezani zikopazo ndi kudula muzing'ono zazing'ono. Finely kuwaza adyo, anyezi, chili. Sungani mafuta a maolivi mu poto yowonongeka ndikuwatsanulira poto. Mphindi 10 mwachangu pa moto wawung'ono. Kenaka yonjezerani moto ndi kutsanulira mu supuni ya viniga. Moto umachepetsa ndi kuika tomato apa. Kwa theka la ola timachoka, tikuyambitsa. 2. Tsopano mphodza. Chotsani uvuni ku madigiri 220. Mphungu imakhala mu poto ndikutsanulira madzi (1 litre), apa, nayenso, adyo ndi tsamba la bay. Mu chikho cha masamba osungunuka masamba a parsley. Zimayambira ku lentilo ndikuyika mphika pa chitofu. Timaphika kwa mphindi 20. Madzi owonjezera amachotsedwa, chotsani zimayambira, awononge adyo ndikubwezeretseni, kuwonjezera mafuta a azitona ndi supuni ya viniga wosasa, parsley. Muziganiza ndi mchere. 3. Konzani masoseji. Timayamwa mafuta, timayika mu nkhungu, ndikuyiyika mu uvuni kwa mphindi 25. Mu lalikulu saucepan kuphika broccoli. Gwiritsani ntchito colander, ndi nyengo ya mafuta ndi mandimu. 4. Kuyambira kale, salsa timatenga ndodo ya sinamoni. Pamphepete mwayi mumayika zenti ndi soseji.
Mapemphero: 4