- Mash - 250 Grams
- Karas - 200 Grams
- Man kayan lambu - 150 milliliters
- Salt - 1 teaspoon
- Albasa - 1 Kayan
- Lambun - 400 Grams
- Rice - 250 Grams
Mash ya kamata a yi shi cikin ruwan sanyi don kimanin awa 1. Albasa za a yanka a cikin rabin rabin zobba, karas zai zama na bakin ciki straws. Mun yanke rago da kananan cubes. Mu dauki kwalba ko kwanon rufi, zuba man fetur a wurin, dumi shi. Lokacin da man ya warke (tafasa ba jira - kawai zafi), jefa albasa cikin shi kuma toya har sai launin ruwan kasa. Sa'an nan kuma ƙara nama ɓangaren litattafan almara zuwa kwanon rufi. Fry har sai an kafa ɓawon launin ruwan kasa. Kashi na gaba shine karamin karas - mun jefa shi zuwa nama da albasa da kuma toya har sai da taushi. Lokacin da karas zai zama mai laushi - zuba wannan akwati tare da lita na ruwa kuma ƙara mache. Cook a kan matsakaici zafi na minti 15-20 - har sai mash fara farawa. Sa'an nan kuma ƙara shinkafa da gishiri zuwa ga kafar. Mun rage zafi kuma ci gaba da dafa. Cook da tasa har sai shinkafa ya shirya. Da zarar an shirya shinkafa - mun cire tasa daga wuta, bari shi daga ƙarƙashin murfin don minti 20-30. Anyi! Ya rage ne kawai don burin ciwo mai dadi.
Ayyuka: 8-9