- Tomate puree - 200 Grams
- Pepere e ntšo e phofo - 1/2 diaspone
- Letsoai - teaspoon e 1
- Veine e ommeng - 180 milliliters
- Nkholo - 1 Kilogram
- Aniee - 1 Sekhahla
- Gitamone ea Ground - 1/2 Teaspoon
- Lipalesa - 400 Grams
- Parsley - 1 teaspoon
- Oli ea meroho - limilione tse 60
1. Sela likaroloana tsa nama (mafura a tlase), ka nako eo e se karolo e kholo haholo ka mocheso o phahameng. 2. Ka mor'a mahlakoreng 'ohle a nama, e tlameha ho fetisetsoa pan ho na le marako a teteaneng. Eketsa linoko le letsoai. 3. Fokotsa veine e nang le pitsa e halikiloeng, moo nama e neng e halikiloe teng. Re tšollela veine, mme re mo fa nako ea ho ba le puke. Tlatsa nama ka metsi. 4. Hlakisa onion ka hara seqha ebe ua e chesa, ho fihlela e hlakile. Eketsa puree ea langa le le lej, e kopanya 'me u e tlohele ka metsotsoana e seng mekae. Re beha onion bakeng sa nama 'me, ka sekwahelo se koetsoeng mollong o monyenyane, lokisetsa hora. O ka eketsa metsi a belang. 5. Eketsa li-prunes tse hlatsoitsoeng (li peeled) ho nama le ho kopanya. Pheha ka hoo e ka bang halofo ea hora, hlahloba letsoai. 6. Sejana se ka etsoa ka meroho kapa ka sejana sefe kapa sefe. Hoa khoneha le ka mosa.
Litšebeletso: 6