- Nama ea kolobe e lutse - 700 Grams
- Limes - likotoana tse peli
- Pepere e ntšo - 0.5 teaspoon
- Parsley - 50 Grams
- Oli ea mohloaare - limilione tse 100
- Letsoai - teaspoon e 1
- Garlic - Metso e 6
- Ginger, cm - 5 milliliters
- Pepere ea Chili - sengoathoana se le seng
1. Pele ho tsohle, re tla lokisa marinade. Tlosa sehlaha ho tloha limeseng, u pate parsley, tšesaane ho arola konofolo. Khama ea rubbed e nang le grate, etsa bonnete ba hore likhahla ha li felle. Ka metsotsoana e 'meli, u tsamaee, u khaole lipi, u tlose peo,' me u khaole lihlopha. Bakeng sa bohale, peo ea peō e ka sala marinade. 2. Ebe o beha pepere, parsley, konofolo, khase le ginger ka seretse ebe u sila fatše. Hona joale penya lero la lalaka, eketsa pepere e ntšo, letsoai, oli ea mohloaare 'me u kopanye hantle. 3. Bakeng sa likhase tse 'nè ba khaola lesela (ka lesapo). Lijo tse tšolotsoeng ka marinade, ebe li kenngoa ka sekotlolo le marinated. Re tsamaea metsotso e ka bang mashome a mabeli ho isa metsotso e mashome a mane Re koahela lijana ka filimi ea lijo. 4. Lokisetsa pitsa ea ho cheka ka marako, ho futhumatsa oli ea meroho (mocheso o ka holimo ho karolelano). Ho tswa ho chunks of marinade re hloekisa likoti, le mahlakoreng ka bobeli, hoo e ka bang metsotso e 'meli ea fry. 5. Beha nama ka har'a sejana sa ho baka. Re tšollela marinade mme re e romela ka ontong ka metsotso e mashome a mabeli. Ka mor'a moo, e ntše 'me u e fe tafoleng.
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