- nwa atụrụ - 2 Kilogram
- garlic - 1 ibe
- poteto - 1 Kilogram
- mmiri ọkụ - 500 milliliters
- lemon - 1 Nri (ihe ọṅụṅụ)
- mmanụ olive - 3 st. spoons
- salted sage - 1/2 teaspoonfuls
- cumin osisi - 1/2 teaspoons
- mikpo dicha - 1/2 teaspoons
- ose obere ala na nnu - - Nri
E ji nlezianya kpoo garlic na ezé nile ma kpochapu ya. A na-egbutu ọtụtụ n'ime ha, nke a na-etinye n'ime anụ. Ọ dị mkpa ka ị gbanye ọtụtụ nsị na nsị anụ. A na-ehicha ya, wee bee ya n'akụkụ anọ. A na-etinye mkpata ụkwụ na brazier ma wụnye mmanụ oliv na mmanụ olive, nnu na ose na-agbakwunye. Na-ata nkeji 20-30 na 220 C ma na-fesa ya na mmiri n'oge ụfọdụ, nke a kpụrụ. Mgbe nke ahụ gasịrị, a na-agbanye poteto, elu, garlic, cumin, mmiri. Ọnọdụ okpomọkụ na-adaba na 190 C na anụ na poteto na-egosipụ ruo mgbe ọ dị njikere, mgbe ụfọdụ a na-awụnye ya na ihe oriri. Bee ihe nkedo ejikere dika ihe di iche iche ma tinye ya na efere, tinye ya nri.
Ọrụ: 4