- naman sa broth - 2 lita
- zobo - 600 Grams
- albasa - 100 Grams
- cream (20-22%) - 80 milliliters
- Black Ground Pepper - 1/4 Teaspoon
- dankali - 200 Grams
- karas - 150 Grams
- man kayan lambu - 20 milliliters
- gishiri - teaspoons 1/4
- qwai - 2 guda
1. Kwafa dankali ka yanke su cikin cubes. Ƙara dankali zuwa tafasa mai tafasa. 2. Kwafa da kuma yankakken gishiri da albasarta. Sorrel wanke a karkashin ruwan sanyi kuma a yanka a cikin tube. 3. Add mai kayan lambu, karas da albasa zuwa gurasar frying, toya kayan lambu, sa'annan ku kara su a cikin kwanon rufi. 4. Gwanƙun ƙwai a cikin kwano. Zuba da kirim da karamin adadin broth, motsawa. Ƙara gishiri da barkono baƙi don dandana. 5. Lokacin da dankali ya zama mai taushi, ƙara sira zuwa broth. A hankali, a cikin trickle na bakin ciki, sai ku zub da cakuda mai tsami. Kashe wuta kuma ɗauka da sauƙi da miya. Don zube da kuma kan faranti, tun daɗawa a kowane yanki nama da cokali na kirim mai tsami. Idan ana so, za a yi ado da miya da nama a cikin kashi 4.
Ayyuka: 6