Okpa
Hailing from East Nigeria, Okpa is a cherished Nigerian traditional dish. Its naturally sweet yet savory taste makes it a preferred choice for breakfast, often served alongside pap and beverages like tea.
So get your ingredients ready and prepare to make a treat your family’s sure to love. Enjoy this traditional okpa recipe!
Okpa
Equipment
- plantain leaves
- heat resistant plastic bags
- kitchen twine
Ingredients
- 500 gr okpa flour ground bambara nuts
- 100 ml palm oil
- 5-6 pieces scotch bonnet peppers mashed
- 1 onion finely chopped, optional
- 3 seasoning cubes or choice of stock
- 1 small onion diced, optional
- salt to taste
- lukewarm water
Instructions
- Begin by measuring out the necessary amount of okpa flour and place it in a mixing bowl along with some palm oil.
- Use your hands to combine and knead the dough until it homogenizes and acquires an orangey-yellow color, then add the pepper, stock, onion, cray fish and salt and combine.
- Add lukewarm water as you knead until the mixture reaches your desired consistency and the lumps have been dissolved. Careful not to add too much water, since we don't want to make it too soft.
- Next, add the mashed scotch bonnet peppers to your liking. After incorporating it into the mix, taste it and adjust the flavor to your taste.
- Once the mixture is even, scoop spoonfuls of the okpa and place them in either banana or plantain leaves (you can use plastic wrap as well), fold securely, place in a plastic bag and tie with kitchen string. Place the parcels in a pot of boiling water and cook on high heat for 45 minutes to 1 hour until the Okpa has become firm.
- Serve hot either on its own or with custard or pap and a cup of tea.
Enjoy!
Notes
Tried this recipe?Let us know how it was!
