- Nama - 300 Grams
- Pepere e monate - likotoana tse peli
- Khutsa - likotoana tse peli
- Pepi e monate - likotoana tse 2-3
- Motsoako oa limela tsa celery - 200 Grams
- Lerumo - 1 Art. e nang le khaba
- Linaoa tse nang le makotikoting - 400 Grams
- Moro oa nama - 2.5 a etsang dilitara tse
- Letsoai, pepere - Ho latsoa
- Oli ea meroho - Ho latsoa (bakeng sa ho monya)
1. Hlatsoa nama ebe u khaola likotoana. Hona joale re tla hloekisa le ho hloekisa marokho. A re tloe lieiee ka khase. Pepere e entsoe ka likotoana tse nyane. Pepere e monate e khaotsoe ka thata. Metso ea limela tsa celery e khaotsoe ka likotoana tse nyane. Fry ho eiee e hlakileng 'me u kenye pepere e monate le e monate le celery. Fry kaofela ka metsotso e ka bang 5. 2. Tlanya oli ka panong e monate. Phoofolo e lokela ho halikiloe ka lihlopha tse nyenyane, metsotso e 5 le e 'ngoe, e le hore nama e haliloe hantle' me e koahetsoe ka mokokotlo. 3. Eketsa nama e halikiloeng ho meroho. Beha phofo 'me u kopanye hantle. Fry the whole mass bakeng sa metsotso e 2-3. Fetisa se ka hare ho sefate se seholo ebe o eketsa moro. Eketsa letsoai le pepere ho latsoa mme li tlise ho pheha. Ka mor'a moo, fokotsa mocheso 'me u phehele lihora tse 1.5 ho fihlela nama e pheha. Eketsa linaoa, pheha bakeng sa metsotso e meng e 10 'me o ka sebeletsa sopho ea linoko tafoleng. Hlobisa ka mebala.
Litšebeletso: 8-9