- garlic hlooho - sengoathoana se le seng
- oli ea mohloaare - 1/2 teaspoon
- tomate e omisitsoeng letsatsing - likotoana tse 4
- letsoai - 1/4 diaspuni
- banka ea linaoa tse tšoeu - sengoathoana se le seng (450 g)
- pepere e ntšo - 1 pinch
- asene ea balsame, hammoho le asene e eketsehileng - 1 st. e nang le khaba
- oli e tsoang litamati tse omisitsoeng ka letsatsi - 1 Art. e nang le khaba
1. Peela hlooho ea konofolo letlalo la ka ntle. Beha sebaka se bohareng 'me u futhumetse ka ontong ho ea ho likhato tse 200. Khaola limilimithara tse 6 holimo ho hlooho ea konofolo. Beha konofolo ka letlalo ebe o tšela teaspoon ea khaba ea oli ea mohloaare. Koahela konofolo ea foil le ho chesa ka ontong ho fihlela e le bonolo, hoo e ka bang metsotso e 40. 2. Ha konofolo e phethiloe e pholile ka ho lekaneng bakeng sa ho sebetsana, tlosa makhasi ho eona 'me u e behe sekotlolo sa motlakase oa lijo. Kenya litamati tse omisitsoeng ka letsatsi le letsoai, li hlohlelletse ho fihlela li kopane. Etsa metsi ka linaoa 'me u kenyelle motsoako oa konofolo hammoho le pepere e ntšo. Hlohlelletsa. 3. Ha ts'ebetso ea lijo e ntse e sebetsa, tšela veine ea balsame le oli ho tamati e omisitsoeng. Susumelletsa ho tsitsana ho ts'oanang. Eketsa linako tse ling ho latsoa, ha ho hlokahala, 'me u sebelise mongobo ka ho fafatsa asene ea balsame.
Litšebeletso: 6-7