- Tumatir puree - 200 Grams
- Black barkono foda - 1/2 Teaspoons
- Salt - 1 teaspoon
- White ruwan inabi bushe - 180 milliliters
- Naman sa - 1 Kilogram
- Albasa - 1 Kayan
- Kayan kirwan - 1/2 Teaspoon
- Prunes - 400 Grams
- Faski - 1 teaspoon
- Man fetur - 60 Milliliters
1. Yi yanki nama (ƙananan mai) ƙananan nama, sa'an nan kuma ba manya-manyan nama ba a kan babban zafi. 2. Bayan dukkanin nama ya zama launin ruwan kasa, dole ne a canja shi zuwa wani kwanon rufi tare da ganuwar ganuwar. Add kayan yaji da gishiri. 3. Dada ruwan inabi tare da gurasar frying, inda ake dafa nama. Muna zuba cikin ruwan inabi, kuma muna ba shi lokaci zuwa littafin. Cika nama da sakamakon ruwa. 4. Chop da albasa a cikin baka kuma toya shi, har sai ya kasance m. Ƙara tumatir puree, haxa shi kuma bari ya fita don 'yan mintoci kaɗan. Mun sanya albasa don nama, kuma, tare da murfin rufe a kan karamin wuta, shirya sa'a. Zaka iya ƙara ruwan zãfin. 5. Ƙara labaran da aka wanke (peeled) zuwa nama da haɗuwa. Cook don kimanin rabin sa'a, bincika gishiri. 6. Za a iya amfani da tasa tare da kayan lambu ko tare da kowane gefen tasa. Zai yiwu kuma a cikin sanyi.
Ayyuka: 6