How To Make Okpa (Bambara Nut Pudding) From Scratch

How To Make Okpa (Bambara Nut Pudding) From Scratch

Okpa Bambara nut pudding

Okpa is known to have originated from the Igbo descent of Enugu State, Nigeria. It is best prepared using a few ingredients because the major ingredient which is bambara beans, has its own peculiar taste. Depending on preference, you can make okpa with fresh pepper and uziza leaf. 

Okpa, which is a delicious and filling Nigerian dish made from Bambara nut flour. This recipe yields a batch of okpa cooked wrapped. which can be banana or plantain leaves, nylon bags, small plastic wraps, or even stainless steel plates.

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Okpa (Bambara Nut Pudding) Recipe

Ingredients For Making Okpa

4 cups Okpa flour

10 tbsp Palm oil

2 tbsp Grounded crayfish (optional)

2 tbsp Blended fresh pepper

2 cubes Seasoning (optional) (crumbled)

Sliced Uziza leaves (optional)

Water

Salt to taste

Okpa wrappers (banana/plantain leaves, nylon bags, small plastic wraps, or stainless steel plates)

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Instructions For Making Okpa

1. Sieve the Okpa Flour:

In a large bowl, sift the okpa flour to remove any lumps. This ensures a smooth batter.

2. Add Dry Ingredients:

Add the grounded crayfish (if using), crumbled seasoning cubes (if using), and salt to the sieved flour. Mix well to combine the dry ingredients.

3. Incorporate Palm Oil:

Pour the palm oil into the dry mixture. Using your hands, mix the palm oil thoroughly with the flour until it is well incorporated and the mixture has a uniform yellow color.

4. Adjust Consistency with Water: 

Gradually add warm water to the mixture while kneading with your hands. The consistency you're aiming for is a thick and slightly sticky batter. It shouldn't be too loose or runny. 

Okpa batter

Tips:

Add the water a little at a time to avoid making the batter too loose. You can always add more water, but it's difficult to remove excess water from the batter.

The amount of water needed can vary depending on the brand of okpa flour you use.

5. Spice it Up (Optional):

If you prefer a spicier okpa, add the blended fresh pepper to the batter at this stage and mix well.

6. Incorporate Optional Ingredients (Optional): 

Gently fold in the sliced uziza leaves (if using) to the batter.

7. Prepare your Wrappers:

If using banana or plantain leaves, wash and dry them thoroughly. Cut them into squares of desired size for individual okpa portions. If using nylon bags, cut them into squares and lightly grease them with oil to prevent sticking. 

8. Forming the Okpa:

Take a portion of the batter and roll it into a ball. Place the ball in the center of your chosen wrapper. You can flatten the ball slightly to form a disc shape.

9. Cooking the Okpa:

Bring a pot of water to a boil. Carefully place the wrapped okpa balls into the boiling water. Ensure there's enough space between them to allow for even cooking.

10. Simmering and Steaming: 

Reduce the heat to low, cover the pot, and simmer for about 30-45 minutes. The okpa is cooked when it firms up and floats to the surface of the water.

11. Enjoy!

Once cooked, remove the okpa from the pot using a slotted spoon and allow them to drain any excess water. Serve hot and enjoy your delicious homemade okpa!

Additional Tips:

You can add other optional ingredients to the batter, such as chopped onions, chopped vegetables, or shredded meat.

Leftover okpa can be refrigerated for up to 2 days or frozen for longer storage. Reheat in a steamer or microwave until warmed through.

Do you love okpa?