- Viniga wosasa - milliliters 20
- Tsabola wofiira wofiira - zidutswa 4
- Nkhumba za tsabola zakuda - zidutswa zisanu ndi ziwiri
- Baski wouma - supuni 1
- Mchere - supuni 1
- Shuga - 5 Gramu
- Garlic - 4 magawo
- Madzi a mandimu - milliliters 20
- Mafuta a azitona - milliliters 20
1. Choyamba, yambani ndi youma tsabola. Ikani pa kabati, yikani kutentha kwa uvuni mpaka madigiri mazana awiri (grill mode) ndi kuphika. 2. Kuphika kwa pafupi maminiti makumi awiri. Khungu pa tsabola lidzaphulika ndipo m'malo mwake lidzaphimbidwa ndi zotentha. Pambuyo pa tsabola zonse mosamala mosungika m'thumba. 3. Tsopano ndi kofunika kumangiriza thumba mwamphamvu ndipo mutenge mphindi makumi atatu kukazizira. Choncho tsabola lidzakhala losavuta kuchotsa khungu. Timatsuka: tenga phesi ndizitsamba zonse, sungani tsabola. Mu chosiyana mbale, kukhetsa madzi, chotsani peel, chotsani mbewu zotsalira. 4. Tidzatenga marinade. Tidyale adyo ndikudulidwa mu magawo oonda. Mu mtedza pentikesi wakuda tsabola, shuga, mchere ndi basil. Ngati pali zatsopano, zidzakwanira pano bwino. Zidzakhala zokhala ndi kusakaniza ndi adyo akanadulidwa. 5. Onjezerani madzi a tsabola (supuni zinai), madzi a mandimu, basamu ndi vinyo wosakaniza. Timasakaniza zonse bwino. Manja, kwa magawo atatu kapena anai, asiyanitsani tsabola ndi kuwonjezera zigawo pa mbale yopanda pake. Ndi marinade, sungani madzi osanjikiza ndikuyika adyo. 6. Ndi filimu ya chakudya, timayika mbale ndikuchotsa maola asanu mufiriji. Musanayambe kutumikira, tsabola pang'ono kutentha.
Mapemphero: 2