- Dijon Mọstad - 1 st. ngaji (mgbakwasa)
- apple cider mmanya - 2 ihe. spoons (mgbakwasa)
- maple sirop - 1 st. ngaji (mgbakwasa)
- mmanụ ihe oriri - 2 ihe. spoons (mgbakwasa)
- nnu na ohuru n'ala nwa ose - Iji nụrụ ụtọ (mgbakwasa)
- maple sirop - 2 st. spoons (mkpụrụ)
- agba aja aja - 1 st. ngaji (mkpụrụ)
- nnu mmiri - 1 tuo (mkpụrụ)
- halves nke pecans - 1 cup (mkpụrụ)
- uhie uhie - iko 3
- China kabeeji - 3 iko
- obere apụl - 2 iberibe
1. Kpoo ndị pecans. Kpochapu oven ka ogo ogo 160. Gwakọta na nnukwu efere maple sirop, aja aja na mkpụrụ, fesaa na nnu nnu. Mix ọma. 2. Ime nri na oven nke 10-15 minit. Ide ihe zuru ezu iji maa jijiji na mpempe akwụkwọ. Ghichaa mkpụrụ n'ime iberibe ma ọ bụrụ na ọ dị mkpa. 3. Na-eri nri na-acha uhie uhie na kabeeji Peking. Wepu isi si apụl ma bee n'ime cubes. Mee ka apụl na obere ntakịrị lemon ghara igbochi. 4. Iji kwado mgbakwasa ahụ, mix mustard, apple cider vinegar, maple syrup and oil vegetable in a jar. Gbakwunye nnu na ose, mechie ite ahụ ma maa jijiji nke ọma ka ihe niile a na-esi na ya dị ọcha. 5. Na-etinye kabeeji, apụl na agwa mkpụrụ na nnukwu nnukwu efere. Tinye mgbakwasa na njikere.
Ọrụ: 4