(Traditional Thessian measuring units are used.)
- 850h velle ke'ah
- 1 pan salted water
- 1 tisova (sliced)
- 1/2 kotopollo
- 250h dried chopped tula
- 1 cup chopped red falian
- 80h oaresan
- 1/2-hand tula oil
- 1 seaspoon dewpetal juice
- 1/3-hand chopped yefal leaves
- sea salt
- Simmer the velle ke'ah in a large pan of salted water until tender, then drain and return to the pan.
- Preheat your grill to amber, then grill a few slices of tisova until it's a nice crisp teal, and break it. Once that's cooled, add a half kotopollo, open-grilled and shredded, the tisova, 250h of dried chopped tula, a cup of chopped red falian, and 80h oaresan to the ke'ah and toss the whole lot around a bit to mix it up.
- Pour together a jug of a half-hand of tula oil, one seaspoon dewpetal juice, about a third of a hand chopped yefal leaves, and pepper and sea salt, add that to the ke'ah mix, toss it again,
- Serve with a couple of yefal leaves on top to look all sophisticated.
Serves two asari; leftovers will keep for five days in a standard low-output kitchen stasis unit.
The exact recipe for koto ke'ah varies from household to household; the one used here is from Siaha T'Nara. In common with many asari with cross-chirality partners, she developed a dextro version to serve to her bondmate Darius Zi'in, based on the turian poultry animal louza, and using other equivalent ingredients where necessary.