Nigerian Okpa –How to make Okpa Food

Okpa

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

However, Okpa di Oku is best eaten hot, and as breakfast to keep one on the go. It quite filling, and as a result, it is a choice food or snack among Nigerian students. A healthy diet for pregnant women; it contains all the vital nutrient needed in the body both for the child and the pregnant woman.

Even more interesting is the fact that the preparation of this staple food is relatively easy. It does not require any special ingredients that cannot be readily found in the kitchen. So, one might be wondering what and what is needed to put together in order to prepare this food. Homemade Okpa di oku can be cooked within minutes by following this simple step by step method below and Okpa picture to show.

How to Make Okpa Food with Okpa Flour

Ingredients

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

Before Cooking Okpa Recipe

  • Bambara beans- This is the Okpa flour and the first ingredient to get. It is common among cereal seed vendors. It is the grounded Bambara beans that make up the Okpa flour.
  • Palm oil – It is the palm oil that gives Okpa its orangey-yellow color it is known for, and appetizing by mere looking at it.
  • Okpa Wrap materials – like your banana leaves or Uma leaves, aluminum cups, or heatproof nylons; is required to hold the batter tight while cooking into a delicious Okpa cake. Similarly, when using the banana leaves precisely the dry leave or plantain leaves; there is need for twine or string to tie the wraps. Normally the easiest string you find at home is bag of rice or garri sack white bag. Just cut sizable lengths wash and pull out to detach 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 specifically for those that love onions else is not mandatory.
  • Seasoning Stock cubes – helps to enhance taste
  • Salt – the salt is for taste and makes the food blend together with other ingredients.
  • Lukewarm water – the lukewarm water aid proper bonding of the Okpa flour and palm oil mixture; makes the batter fluffy.

Cooking Directions

  1. First of all, Measure the Okpa flour in a clean mixing bowl and pour in some palm oil.
  2. Secondly, gently knead the dough until it gives an orangey-yellow color. Add the grounded crayfish, pepper, stock, diced onion and salt to the mixture.
  3. Thirdly, pour in some lukewarm water according to your preferred consistency. For a softer texture, add more water to the mixture but do not flood it with water. Mix with bare hands until the lumps have disappeared.
  4. Next is to add the pepper to taste. If you wish, you may taste the mixture to check if the ingredients give the desired taste.
  5. Finally, scoop into the wrap materials provided. Gently place them into a boiling pot of water, and boil at 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. Try it with your family today!

Serve and enjoy!

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