- Black kabeji - 200 Grams
- Karas - 100 Grams
- Dankali - 100 Grams
- Man zaitun - 25 milliliters
- Karamar leken asiri - 50 Grams
- Albasa - 75 Grams
- Chestnut - 3 hakori
- Salt - 1 Don dandana
- Spices - 1 Don dandana
- Ruwa - Miliyoyin 400 (Ana iya maye gurbin ruwa tare da broth)
Don dafa da tsarki daga kabeji, yi haka: 1. Yi wanke kayan lambu, bushe, yanke su a cikin guda guda. 2. Don yin dankali mai dankali daga kabeji za ku buƙaci saucepan tare da matashi mai zurfi. Zuba man zaitun a cikin saucepan, dumi da kyau kuma ka shige albarkatun albasa da tafarnuwa har sai m. 3. Zuba ruwa na ruwa 400 a cikin saucepan, ƙara dukkan kayan lambu da aka kwashe, gishiri, kayan yaji kuma dafa a kan matsakaicin zafi na minti 15-20 har sai dafa shi. 4. Ninka kayan lambu da aka shirya a kan sieve, kwantar da dan kadan. 5. Yi amfani da abun da za a yi don shayar da kabeji. Don samun puree na daidaitattun ra'ayi, saka dukkan kayan lambu a cikin banda, kuma a hankali ƙara broth wanda aka dafa kayan lambu. Da zarar daidaito zai dace da ku - dakatar da ƙara broth. 6. Yi ado da dankali mai dadi da faski. Shiri na puree daga kabeji zai kai ka 30-35 minti. Sa'a mai kyau!
Ayyuka: 3-4