AMAKHOWASI SOKUSHISA
Ukuze wenze isitshulu, kubalulekile ukukhetha amakhowe amasha futhi ngokusobala anempilo, okufanele ahlutshiwe, agezwe, futhi, uma emakhulu kakhulu, asikwe. Ngemuva kwalokho, usawoti, i-pinch of cumin, u-anyanisi kanye nopelepele obomvu wengezwa kumakhowe. Bese ziphekwa kuze kuvele ukuthamba, zipakishwe ezitsheni. Endabeni yokusebenzisa iziqukathi ze-half-litre, kuyadingeka ukuzifaka inzalo amahora amabili, uma umthamo wembiza ungaphansi - imizuzu engama-75. Ngokushesha ngemva kokuvalwa inzalo, izimbiza ziyavalwa futhi zibekwe endaweni ebandayo ukuze zigcinwe.
Ukudla okunjalo okusemathinini akudingi ukulungiswa kokupheka ngemuva kokuvulwa - kudinga nje ukushiswa futhi kuthululwe ngeqanda.
Ngesikhathi sokugaya amakhowe, izipuni eziyi-1-2 zamafutha emifino zinganezelwa ilitha ngalinye, futhi iqanda lifakwa ekupheleni kokupheka. Kulokhu, kuyadingeka ukuphinda inzalo ngemva kwezinsuku ezimbalwa. Ngesikhathi esifanayo, ihlala isikhathi esiphindwe kathathu.
Isidingo sokwenziwa inzalo kwamakhowe ayisitshulu siyasuswa uma egcinwa embizeni isikhathi esifushane.