- Khomo ea nama ea khomo - 1500 dikgerama
- White veine e omileng - 200 Milliliters
- Oli ea oli ea li-milliliters tse 50
- Tomate - 800 Grams (tamati e lokela ho butsoa)
- Konofolo - meno a 3-4
- Basil - Grams a 20
- Thyme - 5 Grams
- Ea rosemary - ligrama tse 10 (makala a mabeli a 2-3)
- Mehloaare e se nang likoting - 100 Grams
- Letsoai - likhabapo tse 1-1,5 (ho latsoa)
- Pepere ea Chili - sengoathoana se le seng
Nama ea ka, re e hloekisa lifiliming ebe re e khaola likotoana tse ntle haholo. Tlatsa ka veine, eketsa makala a rosemary le marinate ka hora e le 'ngoe. Ha re ntse re sesa nama, re tla sebetsana le litamati. Re ba qeta ka metsi a phehile. Re hloekisa letlalo. 'Me, u sebelisa blender kapa grater, u sila le mehloaare. Ka boima bo amohelitsoeng re eketsa konofolo e sithabetseng, basil e hahiloeng hantle le thyme. Re nka nama e tsoang marinade ebe re e beha ka holim'a pente e tebileng e futhumetseng ka oli. Fry ho fihlela e le putsoa le khauta. Tlatsa nama e halikiloeng le tomate le spice puree, letsoai ho latsoa. Ho tima metsotso e 30-40. Nako ea ho pheha e itšetlehile ka hore na u rata nama e bonolo hakae. Metsotso e 5 ho ea qetellong ea ho pheha, ho behoa pepere e ts'itsoeng.
Litšebeletso: 5-7