Okpa

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Okpa

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Ingredients

500 gr Okpa flour Grounded Bambara nuts
100 ml palm oil
5-6 Pieces scotch bonnet peppers mashed
3 seasoning cubes of choice stock
1 Small bulb of onion (diced) optional
Salt to taste
  • Medium

Ingredients

Directions

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Okpa is a delicious delicacy popular in the Eastern part of Nigeria, especially in Enugu state. Okpa has equally won the hearts of people in different parts of Nigeria and is now classified as a traditional Nigerian delicacy; it’s very popular among non-Igbos too. It can be enjoyed alone or with pap and beverages.

Before Cooking Okpa:

  • Bambara beans: This is the Okpa flour and the first ingredient to get. It is available from cereal seed vendors. It is the grounded Bambara beans that make the Okpa flour.
  • Palm Oil: It is palm oil that gives Okpa the orangey-yellow color it is known for and that makes it so appetizing just by looking at it.
  • Okpa Wrap Materials: Banana or Uma leaves, aluminum cups, or heatproof nylons are required to hold the batter tight while cooking into a delicious Okpa cake. If using dry banana leaves or plantain leaves, use twine or string to tie the wraps. Normally, the string found in the home is from a rice bag garri sack white bag. Just cut them into sizable lengths, wash them, and pull out to detach the string needed.
  • Grounded or Fresh Pepper: Of course, this is to add a sharp taste, scent, and flavor to the mix.
  • Onions: Best if diced, for those that love onions but they are not mandatory.
  • Seasoning Stock Cubes: Helps to enhance taste.
  • Salt: The salt is for taste and makes all the ingredients blend together.
  • Lukewarm Water:  Lukewarm water aids the Okpa flour to bond with the palm oil mixture, and makes the batter fluffy.

How to Make Okpa:

  1. First of all, measure the Okpa flour into a clean mixing bowl and pour in some palm oil.
  2. Second, gently knead the dough until it gets an orangey-yellow color. Add the ground crayfish, pepper, stock, diced onion, and salt.
  3. Third, pour in some lukewarm water until you get your preferred consistency. For a softer texture, add more water to the mixture, but do not flood it with water. Mix with your bare hands until the lumps disappear.
  4. Next is to add the pepper to taste. If you wish, you may taste the mixture to check if the ingredients have the desired taste.
  5. Finally, scoop into the materials you are using to wrap it. Gently place them into a boiling pot of water, and boil on a relatively high heat for 45 minutes to 1 hour. Turn off the heat and serve hot.

Okpa can be eaten alone or paired with soft drinks. It can be enjoyed alongside pap/custard or tea for breakfast. 

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