Ke ile ka qala ho ba le Chile ena ea Cuba (lebitso la eona e le picadillo ) le reschorente ea Cuba e Sacramento. E ne e le sejana seo ke se ratang haholo ho e 'ngoe ea lireschorente tse peli tseo ke li ratang haholo - e' ngoe e le gumbo ho reschorenteng ea Caribbean. Ena ke sejo se monate, se phethellang letsatsi la lehloa. Ho nka feela metsotso e 45 mme ho bonolo ho e etsa. Ho na le mefuta e fapa-fapaneng ho eona empa e 'ngoe eo ke e ratanang le eona e kenyeletse morara o omisitsoeng bakeng sa monate oa li-cinnamon. U ka sebeletsa sena linaoa haeba u lakatsa, empa seo ke se ratang ke sa raese.
Seo U tla se Hloka
- 1/2 eiee e nyenyane (e entsoeng, e ka bang 1/3 senoelo)
- 1/3 pepere e nyenyane ea thollo e tala (peo e pholiloeng, e ka bang 1/4 senoelo)
- 2 tablespoons oli ea mohloaare bakeng sa sautéing
- 1 cloves konofolo (khabeloa chopped)
- 1/2 lb.
- Nama ea khomo
- Letsoai le pepere ho latsoa
- 1/2 15-oz. Na ho na le litapole tsa tomate (diced)
- 1/2 tsp. komine (fatše)
- 1/4 tsp. omisitsoe
- oregano
- Pinchinnamon (fatše)
- Ho ikhethela: li-clove tsa fatše (khetho)
- Li-olives tse 12 tse khabisitsoeng (joaloka Kalamata, li aroloa ka halofo)
- 1/4 senoelong sa morara o omisitsoeng
- 1 tbsp.
- capers
Kamoo U ka e Etsang
- Etsa oli ea oli ea mohloaare ka mocheso o mofuthu ebe o tšela eiee le pepere e tala ka metsotso e ka bang 5 ho fihlela oiee e lokisoa.
- Eketsa nama ea khomo, letsoai le pepere, konofolo, komine, oregano, sinamone le cloves. Pheha, e tsometsa ka linako tse ling ho fihlela nama e soeufala - metsotso e ka bang 5. Eketsa litamati, fokotsa mocheso ho tlaase, koahela 'me u bosose ka metsotso e ka bang 15.
- Hlohlelletsa mehloaare le morara o omisitsoeng mme u qete metsotso e 5 nako e telele. Letsoai le pepere ho latsoa.
- Sebeletsa raese e chesang.
| Tataiso ea Lijo (ka nako e 'ngoe) | |
|---|---|
| Li-calories | 606 |
| Total Fat | 30 g |
| Fat Satated | 8 g |
| Fat Unsaturated | 18 g |
| Cholesterol | 101 mg |
| Sodium | 567 mg |
| Li-carbohydrate | 49 g |
| Fiber Fiber | 6 g |
| Liprotheine | 39 g |