- Ugu - 800 Grams
- Ụta - 1 ibe
- Garlic - Ụra 2
- Nri - 40 Grams
- Mkpụrụ mmanụ na - 2 ihe. spoons
- Nri ma ọ bụ akwukwo nri - 700 Milliliters
- Poteto - 1 Ihe
- Ginger gri - 1 teaspoon
- Curry ntụ ntụ - 0,5 teaspoons
- Ude - 200 Milliliters
- Ham - 150 Grams
- Ugu osisi eghe - 2 Art. spoons
- Nnu, ose - - Nụ ụtọ
- Dill na pasili - - Iji nụrụ ụtọ
1. Bee yabasị ma gbue ya. Ghichapu ugu na pulp n'ime obere cubes. Na saucepan, kpoo mmanu sunflower ma tinye butter n'ebe ahu. Mgbe bọta ahụ gbazee, tinye garlic, yabasị, ginger na grary n'ebe ahụ. Ikwesiri ikwe ka oge ndị a bụrụ ntakịrị, ka ha wee dị nro. 2. Ghee ma kpochaa poteto. Cubes nke ugu na poteto tinyere na saucepan na seasonings. Wunye obere efere ebe a iji kpuchie akwụkwọ nri. Belata okpomọkụ ma kpoo akwụkwọ nri ahụ ruo mgbe ha ga-adị nro. 3. Kpee akwụkwọ nri ndị a kụrụ na broth na blender. Laa azụ n'ime saucepan. A ga-egbutu mkpata ụkwụ n'ime ibe ma jiri ya gwuo eghe. Wunye ude n'ime pan, tinye nnu na ose ka o sie ụtọ, ọkara nke ham na chopped elu. Nwuo. Wunye pan na obere okpomọkụ na-ewetara onye obụpde, ma adịghị obụpde. Nwuo mgbe niile. N'ihe fọdụrụ n'ime efere ahụ, gbasaa puree ahụ ruo na njupụta a chọrọ. Anyị na-etinye ofe na efere, fesaa na fọdụrụ fọdụrụ na ham, ugu osisi na herbs.
Ọrụ: 8