Blend your tomatoes, pepper and shombo

Boil till the water dries up

Heat your vegetable oil in a sauce pan, add sliced onoins

Add the blended tomatoes and pepper

Fry till dry

Add the beef stock

Taste and adjust with stock cube your raw pap with water as you would mix when making pap, but a lot lighter.

Add salt to the mixed ogi

Pour the mixed ogi into the sauce pan, then stir till it holds it self together, it may look too light after making it, but you don't need to worry it will get stronger when. Is cold.

Wrap with your uma leaves and garnish with the brisket bone.