- Mokopu - 500 Grams
- Garlic - Litlhaku Tse 3
- Li-tomate puree - 500 Grams
- Leoatle la Letsoai - 1 teaspoon
- Oli ea meroho - lilithara tse 30
- Makhasi a rosemary - 1/2 Art. likhaba
- Moro oa likhoho - limilione tse 700
- Pepere e ntšo e lerootho - 1/4 diaspone
Mokopu o phunyeloa ho tloha peo le peel, ho khaola likotoana tse nyane. Fry ka lebaka la mocheso o phahameng ka metsotso e 5-7 ho oli ea limela, joale fokotsa mocheso le ho qeta metsotso e meng e 5 ho futhumatsa. Ebe u eketsa mokopu o monate o khabitsoeng le makhasi a rosemary. Eketsa puree ea langa le le lej (kapa feela e khaotsoe ka mokhoa o khabehang 'me e hlahise litamati tse ncha) ka panong ea ho chesa. Re tlisa pheha le ho tima bakeng sa metsotso e meng e 5. Qetellong, mokopu o ka koahetsoa hanyenyane, e le hore o qetelle o oa. A tšoanang, ka pan pheha ea khō moro. Ho pheha - eketsa meroho ea rona ho eona. Eketsa letsoai, pepere, tlisa ho pheha - le tlose mocheso. E entsoe!
Litšebeletso: 3-4