- Bọta - 25 Grams
- anụ ọkụkọ - 500 Grams
- garlic - 2 ezé
- ude - 100 milliliters (20% abụba ọdịnaya)
- cognac - 150 milliliters
- sugar - 2 ihe. spoons
- nnu, ose - 1 ibe (nụrụ ụtọ)
- Peas nke ụtọ ose - 2-4 iberibe (n'ihi na ochicho mma)
- akwukwo akwukwo - 2 iberibe
- Mpekere nke lemon - 2-3 iberibe (mkpa)
Saa imeju, kpochapụ ya na fim. Bee n'ime obere iberibe. Garlic dị ọcha na igwu. Mmanụ na-esi ísì ụtọ. Na-agbagharị mgbe niile, na-emeju imeju, nkeji ise. Tinye garlic, gbanye ma ghee maka minit 2 ọzọ. Wepu pan nke frying na ikpo ma kwe ka icho. Nyefee na imeju na ihe zoro ezo n'ime ihe ndị na-edozi ahụ ma gbanye n'ime anụ. N'okpuru frying, ebe imeju na-e ghere eghe, wụsa na ude. Gbaa ọkụ maka nkeji 4. Wunye ude n'ime nnukwu efere nke ikpokọta na imeju puree ma tiekwa ọzọ. Nyefee mpekere n'ime nnukwu efere Tinye cognac, sugar, salt, pepper and mix mix until smooth. Kpochapu oven ruo 190 Celsius. Dichaa dina na favi ma ọ bụ seramiiki, mmanụ na mmanụ. Tinye ọtụtụ peas nke paprika na epupụta mmiri abụọ n'elu. Kpuchie na akpọọ nkụ maka minit 30. Mee ka mmiri kpoo na-eme ka icho mma lomon.
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