- Tafarnuwa - 2 Yankakken
- Kwayar naman alade - 600 Grams
- Faski - 3 Pieces (twigs)
- Rice - 1 gilashi
- Kiwi - 1 yanki
- Man kayan lambu - 30 milliliters
- Ayaba - 1 yanki
- Salt - 1 Don dandana
- Orange ja - 1 yanki
- Red bushe ruwan inabi - 50 milliliters
1. Abu na farko, muna shirya zuciya. Mun yanke shi a cikin da'irori a fadin (rassan kowane zagaye yana kusa da centimetimita biyu). Yanzu share fim da tasoshin jini, cire yatsun jini, da kuma wanke da kyau cikin ruwa mai gudana. Mun bar ruwa ya magudana, sa'an nan kuma mu kara gishiri zuwa nama, kuma toya don kimanin minti biyar a kowane gefe a cikin kwanon rufi, wutar dole ne mai karfi. Sa'an nan kuma rage wuta kuma ƙara ruwan inabi. Tare da murfin rufe, muna kashe kusan bakwai na minti. 2. A cikin ruwa mai gudu, wanke shinkafa (wanka har sai ruwan ya zama cikakke). A saucepan tare da ruwa, zuba shinkafa kuma saita don dafa a kan zafi mai zafi. Da zarar ruwan ya bugu, wuta ta rage kuma minti goma sha biyu dafa tare da murfin rufewa (kada ku ji dadi). Lokacin da aka dafa shinkafa, sanya shi a cikin kwano a cikin zuciyarsa. 3. Kashe orange daga fata (a cikin girke-girke, orange yana ja), sa'annan a yanka shi a cikin mahaukaci. Wasu nau'o'i na orange wadanda ke kusa da shinkafa. 4. Daga kwasfa muke tsaftace kiwi da banana, a yanka su da'irori. An sanya nama da kiwi a cikin farantin. 5. Salatin da muka yi ado tare da ganye, mun kara tafarnuwa. Za a iya yayyafa ruwan 'ya'yan itace tare da miya inda aka kwashe zuciya.
Ayyuka: 4