- Linaoa tsa Pinto - 200 Grams
- Khomo ea nama ea kolobe - 500 Grams
- pepere e ntšo - 1/2 teaspoonfuls
- Leek - sengoathoana se le seng
- Letsoai - 1/2 teaspoon
- Oli ea meroho - 50 milliliters
- konofolo - meno a mararo
- Li-tomate puree - 60 Grams
1. Pele ho tsohle ho hlokahala hore u kokotse linaoa. Soak bakeng sa lihora tse 'maloa. Ebe u fetola metsi 'me u phehe ka lihora tse 1.5 ka mollo o monyenyane ho fihlela linaoa li le bonolo. U se ke ua cheka linaoa. Mokelikeli moo linaoa li neng li brewed li bolokiloe. 2. Tlosa nama eohle mafura a feteletseng. Ebe o khaola likotoana ka boholo ba 3-3cm. 3. Ha e le mollo o moholo, chesa nama ho fihlela ho thehoa hamonate. Nama e behiloe likarolong tse nyane, e le hore pele nako e sa fane ka lero. Re khaola liieee tsa leek ka mehele (karolo ea eona e tšoeu) ebe ree eketsa nama. Ebe u kopanya ntho e 'ngoe le e' 4. Ebe o hloka pepere ntho e 'ngoe le e' ngoe ebe o eketsa letsoai. Kenya linaoa 'me u kopanye. 5. Eketsa puree ea langa le le lej. Ka mocheso o mofuthu, pheha ka metsotso e 8-10 ho fihlela u pheha. Ho etsa bonnete ba hore nama ha e omele haholo, ho hlokahala hore u kenye metsi a mangata haholo ho linaoa. 6. Khabeloa ho tšela konofolo, ebe u eketsa lijo tsa rona ka metsotso e ka bang 1-2 pele ho pheha.
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