How to Prepare Okpa Nsukka, Okpa Enugu, Okpa Wawa.

Okpa is a traditional Nigerian dish/snack made from the flour of the bambara nut (Vigna subterranea). Popular in the eastern part of the country (Nigeria).

It is a common street food, and people enjoy it as a quick and fulfilling snack. It is van be served as breakfast or lunch with either pap or custard.

Ingredients:

1. 2 cups of Okpa flour (Bambara nut)
2. pepper
3. Uziza seed (Piper guineense)
4. 1/4 teaspoon of salt
5. 1 cup of water
6. 2 tablespoons Red oil
7. Banana leave for wrapping

Equipments to use:

– Large mixing bowl
– Measuring cups and spoons
– Wooden spoon or spatula
– Kneading surface (e.g., wooden board)
– Pot for boiling

Equipment not to use:

– Blender or food processor (may break down the flour’s texture)
– Metal spoon or whisk (may react with the okpa flour)
– High heat (may burn or overcook the okpa.

PREPARATION:

Step 1: Grinders the seed using commercial grinding machine.

STEP 2: Sieve out the chaff after grinding to ensure chaff free delicacy.

Step 3: Boil reasonable amount of water over a flame.

Step 4: In a large bowl, pour the grinded okpa flour for mixing.

Step 5: Add red oil inside the bowl containing the okpa flour and mix.

Step 6: Knead the okpa well until the red oil incorporates very well with the flour.

Step 7: From the water placed on fire scoop out lukewarm water, then gradually make a semi- watery paste.

8. At this point add your grinded pepper, salt and uziza seed.

Step 9: Add salt and check that the taste is accurate.

Note: There’s no need for seasoning cube, because Bambara nuts has it’s unique taste. But feel free to try out new recipes.

Step 8: In a banana leave, use a measuring cup and scoop it into either plates, leaves or whatever alternatives you’re using to cook the dish.

Note: Wrap and put inside the boiling water immediately. Don’t wait till you wrap all before putting inside the cooking pot.

Step 9: Repeat the process until the remaining mixture finishes.

Note: Add little oil inside the pot containing water to avoid the nylon breaking inside the pot.

Step 11: Cover and allow to cook for 30 minutes. Check if it is ready by inserting a knife inside it, if it come out clean then the food is ready but if not cook till its done.

Step 13. Enjoy your delicious and traditional Nigerian okpa with coke, pap or custard.

Tips on how to achieve Soft and Fluffy Texture Okpa.

• Use the ratio of 1:1 in preparation of okpa. That is to say that if you’re using 5 cups of okpa flour, then use 5 cups of water (same cup) to 5 cooking spoon of warm palm oil

• Make sure your water is already boiling before you add the okpa for cooking, so it won’t settle and become strong.

• You can grind or pound it uziza seed. Use small quantity depending on the quantity you’re preparing.

• The mixture should not be thick because, if it is thick, it would end up been very strong when done. Mine is watery like thick tea.

• Make sure that the cooking water covers the whole of the content inside the pot. Be generous with water.

• Flip to the other side of the dish 2-3 mins after using either a wooden spoon or a ladle.

• Add little oil inside the pot containing water to avoid the nylon breaking inside the pot.