JINSI YA KUPIKA PILIPILI YA UKWAJU
MAHITAJI
1- PILIPILI MBUZI/MWENDO KASI LITA 4
2- UKWAJU 250 GRAM
3- NYANYA /TUNGULE KG 1
4- VITUNGUU MAJI 5 VIKUBWA
5- VITUNGUU SWAUMU 1/2 KG (usinunue vya kichina)
6- PILIPILI MANGA YA UNGA VIJIKO 3 VYA CHAKULA
7- BINZARI YA UNGA VIJIKO 3 VYA CHAKULA
8- MANJANO KIJIKO 1 CHA CHAKULA
9- MCHUZI MASALA VIJIKO 3 VYA CHAKULA
10- AMDALASINI VIJIKO 3 VYA CHAKULA
11- KAROTI KUBWA 3
12-MAJI YA MOTO VIJIKO 2 VYA CHAKULA
13-VINEGAR 1/4 LITA
14-SOY SAUCE 1/4 LITA
15 -CHUMVI 100 GRAMS
16-SUKARI 50 GRAMS
17 -MAFUTA YA KUPIKA 1/4 LITA
18- UNGA WA NGANO 30 GRAMS
JINSI YA KUANDAA
- TOA VIKONYO VYA NYANYA, KAROTI,PILIPILI MBUZI /MWENDOKASI NA VITUNGUU MAJI KISHA KATAKATA VIPANGE VIDOGO VIDOGO
- BAADA HAPO MENYA VITUNGUU SWAUMU NA UVITWANGE MPAKA VIWE LAINI KABISA KISHA CHANGANYA KWENYE BAKULI LA VITU VYAKO ULIVYO KATAKATA
- BAADA YA HAPO CHUKUA CHUPA YA SOY SAUCE NA UKWAJU WAKO MIMINA KWENYE MCHANGANYIKO WAKO NA UCHANGANYE TENA KWA MWIKO VIZURI
- UKIMALIZA HAPO CHUKUA BRENDA YAKO NA UANZE KUSAGA MCHANGANYIKO WAKO HUKU UKITIA VINEGA KIDOGO KIDOGO MPAKA UTAKAPOMALIZA KUSAGA
- BAADA YA HAPO WEKA KWENYE SUFURIA YA KUPIKIA PILIPILI YAKO NA UWEKE CHUMVI,SUKARI NA MAFUTA YA KULA KISHA UKOROGE VIZURI MPAKA VIYEYUKE
JINSI YA KUPIKA
- BANDIKA JIKONI MCHANGANYIKO WAKO NA UPIKE KWA MOTO WA KATI ILI USISHIKE CHINI LAKINI MOTO WA KATI HUIVISHA VIZURI KULIKO MOTIO MKALI SANA
- WAKATI INACHEMKA UTAONA INATOA POVU ANZA KUKOROGA TARATIBU MPAKA LILE POVU LITAKAPOKWISHA NA UTAONA INATOKOTA VIZURI
- ENDELEA KUPIKA MPAKA PALE ITAKAPO KARIBIA KUIVA UTACHUKUA NGANO YAKO NA KUWEKA KWENYE BAKULI NA KUTIA MAJI KIDOGO KISHA KUKOROGA MPAKA IWE LAINI KABISA KISHA MIMINA KWENYE PILIPILI YAKO KISHA KOROGA BILA KUACHIA MWIKO KWA MUDA WA DK 15
- TUMEWEKA NGANO KWA SABABU NGANO HUFANYA PILIPILI ISHIKANE VIZURI NA KUTOKOKUWA NA HALI YA KUJITENGA KWA MAJI LAKINI PIA NGANO NI WANGA NA UKIPENDA UNAWEZA KUTUMIA UNGA WA MUHOGO
- VITU HIVYO HUFANYA PILIPILI KUWA NZITO NA NZURI SANA
- BAADA YA KUIVA IPUA ACHA IPOE KWA MUDA WA SAA 2- 3 INATEGEMEANA NA HALI YA HEWA
- KISHA CHUKUA PACKAGE ZAKO ANZA KUJAZA PILIPILI YAKO KWA KIPIMO CHAKO
PILIPILI NI CHAKULA KINACHOLIWA KILA SIKU MATUMIZI YAKE YANAWEZA KULINGA NA CHUMVI
- HUTAKIWI KUSAGA MCHANGANYIKO WAKO WA PILIPILI KWA KUTUMIA MAJI UKIFANYA HIVYO PILIPILI YAKO ITAKAA KWA MUDA WA WIKI MBILI TU NA KUANZA KUCHACHA NA KUOTESHA UKUNGU NDANI YA CHUPA
- UKITUMIA VINEGAR WAKATI WA KUSAGA MCHANGANYIKO WAKO PILIPILI YAKO INAUWEZO WA KUKAA KWA MUDA WA MIEZI MITATU BILA KUHARIBIKA WALA KUPOTEZA HARUFU YAKE
- PILIPILI HII NI KALI KISHA NI TAMU SANA.
NB.Tumia mafuta ya alizeti kupikia.
HOW TO COOK HOT PEPPER REQUIREMENTS 1- GOAT PEPPER/SPEED 4 LITERS 2- 250 GRAM OF OIL 3- TOMATO /ONION 1 KG 4- 5 BIG ONIONS 5- SWEET ONIONS 1/2 KG (don't buy Chinese ones) 6- 3 TABLESPOONS OF PEPPER POWDER 7- 3 TABLESPOONS OF FLOUR BASED 8- YELLOW 1 TABLESPOON 9- MASALA SAUCE 3 TABLESPOONS 10- AMDALASINI 3 TABLESPOONS OF FOOD 11- 3 BIG CARROTS 12-HOT WATER 2 TABLESPOONS 13-VINEGAR 1/4 LITER 14-SOY SAUCE 1/4 LITER 15 - SALT 100 GRAMS 16-SUGAR 50 GRAMS 17 -COOKING OIL 1/4 LITER 18- WHEAT FLOUR 30 GRAMS HOW TO PREPARE - GIVE THE TOMATOES, CARROTS, PEPPERS, GOAT AND ONIONS THE WATER THEN CUT INTO SMALL PIECES - THEN SWEAT THE ONIONS AND BEAT THEM UNTIL THEY ARE VERY SMOOTH THEN MIX IN THE BOWEL OF YOUR CUT UP THINGS - THEN TAKE A BOTTLE OF SOY SAUCE AND YOUR OIL POUR INTO YOUR MIXTURE AND MIX AGAIN WITH A SPOON WELL - WHEN YOU FINISH THERE, TAKE YOUR BRAND AND START GRINDING YOUR MIXTURE WHILE ADDING VINEGAR LITTLE BY LITTLE UNTIL YOU FINISH GRINDING - AFTER THAT, PUT YOUR PEPPER IN THE COOKING POT AND PUT SALT, SUGAR AND EDIBLE OIL THEN MIX WELL UNTIL IT MELTS HOW TO COOK - PUT YOUR MIXTURE ON THE KITCHEN AND COOK ON MEDIUM FIRE SO IT DOESN'T STICK TO THE LOW BUT MEDIUM FIRE COATS IT BETTER THAN HIGH FIRE - WHEN IT BOILS, YOU WILL SEE THAT IT IS FOAMING, START STIRRING THE PROCEDURE UNTIL THE FOAM IS ENDED AND YOU WILL SEE THAT IT IS BURNING WELL - CONTINUE COOKING UNTIL IT IS ALMOST RIPPED YOU WILL TAKE YOUR WHEAT AND PUT IN A BOWLER AND POUR IN A LITTLE WATER THEN STIR UNTIL IT IS COMPLETELY SMOOTH THEN POUR ON YOUR PEPPER THEN STIR WITHOUT LEAVING THE SPOON FOR 15 MIN - WE HAVE PUT WHEAT BECAUSE WHEAT MAKES THE PEPPER STAND WELL AND DOESN'T SEPARATE FROM WATER BUT ALSO WHEAT IS A CARBOHYDRATE AND IF YOU LIKE YOU CAN USE CASSIVE FLOUR - SUCH THINGS MAKE THE PEPPER HEAVY AND VERY GOOD - AFTER COOKING IPUA LET IT COOL FOR 2-3 HOURS DEPENDING ON THE WEATHER - THEN TAKE YOUR PACKAGES START FILLING YOUR PEPPER WITH YOUR MEASUREMENT PEPPER IS A FOOD THAT IS TAKEN EVERY DAY, ITS USAGE MAY COMPARE WITH SALT - YOU DO NOT NEED TO GRIND YOUR PEPPER MIXTURE WITH WATER IF YOU DO THAT YOUR PEPPER WILL ONLY STAY FOR TWO WEEKS AND START FERMENTING AND FORMING A FOG IN THE BOTTLE - IF YOU USE VINEGAR WHEN GRINDING YOUR MIXTURE, YOUR PEPPER CAN KEEP FOR THREE MONTHS WITHOUT DAMAGE OR LOSING ITS FRAGRANCE - THIS PEPPER IS HOT AND VERY SWEET. NB. Use sunflower oil for cooking.
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