- pepala la nsalu zowonongeka - 1 Mbande
- tchizi Gruyer - 150 Grams
- Katsitsumzukwa - Gramu 450
- mandimu, peel - chidutswa chimodzi
- madzi a mandimu - 1 st. supuni
- mafuta a azitona - 2 zinthu. makapu
- Mchere ndi tsabola - Kulawa
1. Pewani kusamalidwa. Chotsani uvuni ku madigiri 200. Phokoso lopanda phokoso likhale lopangidwa ndi makina opangira 25x40 masentimita. Dulani mapiri osagwirizana. Ikani mtanda pa teyala yophika. Ndi mpeni wakuthwa, umachoka pafupifupi 2.5 masentimita pamphepete, onetsetsani makoswe. Gwiritsani ntchito foloko, ikani mtandawo pa malire oikidwa pamtunda wa masentimita 2.5. Izi ndi zofunika kupanga mapiritsi pamphepete mwa mtanda. 2. Kuphika mu uvuni pa pepala lophika, lokhala ndi pepala lolembapo, mpaka utoto wofiira, pafupifupi mphindi 15. Chotsani mtanda ku uvuni ndikuwaza ndi grated tchizi Gruyer. Sakanizani malekezero a katsitsumzukwa kuti agwirizane ndi m'lifupi mwake. 3. Ikani katsitsumzukwa m'modzi umodzi pa mtanda pa tchizi. Sakanizani mandimu, mandimu ndi mafuta pamodzi pang'onopang'ono. Pogwiritsa ntchito burashi, perekani katsitsumzukwa ndi mankhwala osakaniza, mchere ndi tsabola. 4. Pangani katsabola mpaka katsitsumzukwa kokonzeka, kuyambira maminiti 20 mpaka 25.
Mapemphero: 8-10