- Liiee tse tala - 10 Grams
- Matapo a mala a - 600 Grams
- Motsoako oa Soy - lilithara tse 30
- Parsley - 10 Grams
- Aniee - 1 Sekhahla
- Dill - 10 Grams
- Letsoai - di-teaspoon tse 0.5
- Garlic - Litlhapi Tse 2
1. Re hlatsoa ka mpeng, re hlahloba hore na ho na le lifilimi tse thata tsa bohlasoa, ebe li tlosoa. Ka metsing a letsoai (hanyenyane tlasa letsoai) ho fihlela ho le bonolo, re pheha li-ventricles. Ho nka nako e ka bang hora. 2. Hlatsoa eiee, khabeha u e tšabe 'me u e sootho ho fihlela e le putsoa e khauta ka lero le leholo. 3. Re khaola mpa ka likotoana tse nyenyane, ebe re li kenya ka har'a sefate sa frying ho ea onion. 4. Hona joale moro oo li-ventricle li neng li phehoa ka oona, li tšeloa ka paneng e chesang, e koahetsoeng ka sekwahelo, 'me hoo e ka bang metsotso e mashome a mararo, mollo o monyenyane. Haeba o pheha moro, o ka eketsa ho feta. 5. Hoo e ka bang metsotso e mehlano pele pheha e fela, eketsa sauce ea soy le pele e khaotsoe konofolo. Re kopanya tsohle hantle. 6. Mala a nkoa a chesa, a fafatsa litlama tse ncha.
Litšebeletso: 6