- Veine e tšoeu - 200 Grams
- Eiee e tšoeu - sengoathoana se le seng
- Mussels - 1 Kilogram
- Litamati - 2 likarolo
- Koloi - Lihlahisoa tse 4
- Parsley, mokotla - 1 Sekhahla
- Chile - sengoathoana se le seng
- Thyme - Ho latsoa (ho ikhethela)
- Letsoai, oli ea mohloaare, pepere - Ho latsoa
1. Re hloekisa onion ebe re e khaola ka mehele, re khaola halofo ea pepere. Nakong ea lebelo le futhumetseng, tšela oli e nyenyane ea mohloaare 'me re tsamaee onion le pepere. Kenya thyme. 2. Joale re sebetsane le tamati. Re tla silafatsa tamati (metsotso e seng mekae, e tšollele ka metsi a belang), ebe u hloekisa letlalo le ho tlosa peo. Khaola litamati ka likotoana tse nyane. 3. Joale omella tomate le eiee, eketsa konofolo. Makhasi a mocheso ka nako e ka bang metsotso e supileng. 4. Joale re tšollela veine, 'me ka metsotsoana e seng mekae re kene' me re kenye li-mussels. Metsotso e meraro hape, empa ha ho joalo. Qetellong ea ho pheha, eketsa pepere le letsoai. 5. Ho molemo ho sebeletsa sejana se loketseng ka likotoana tse omisitsoeng tsa bohobe bo tšoeu. Li-noodle tsa raese le tsona li ntle.
Litšebeletso: 4