Are you a writer or blogger? Email email@example.com to share your content with over 200,000 FabWoman readers
Okpa is a delicacy popular in the Eastern part of Nigeria that is prepared from Bambara flour. The flour can be made from scratch by grinding dried Bambara nut/beans.
There is a saying that you have not tasted Okpa till you taste ‘okpa ndi Enugu’ (Enugu okpa).
Okpa is almost similar to MoiMoi and it is not only nutritious but also filling and satisfying.
Check out this easy step by step recipe.
For 12 medium wraps of Okpa, you will need:
- 3 cups or 450g Okpa flour
- 15 tablespoons red palm oil
- 4 small stock/bouillon cubes (Maggi, Knorr etc)
- Salt (to taste)
- Habanero pepper (to taste)
- 1.2 litres lukewarm/tepid water
- Okpa wrappers (You can either make use of the banana or plantain leaves, nylon bag or small plastic or stainless plate)
1. Sieve the okpa flour into a big bowl, add your grounded crayfish, salt, smashed seasoning cubes and mix.
2. Pour the oil into the mixture and mould with your hands until you achieve unity in colour, yellow.
3.Boil the water in a pot. It should not be steaming hot but rather lukewarm.
4. Slowly pour the water into the mixture while you knead. The quantity of water depends on how you want the end result to be. If very soft, add a generous amount, if on the fence of soft and hard, act accordingly.
5.Add the blended pepper and sliced uziza into the mixture and use a turning stick to stir not hands. Set aside when ready.
6. Boil water in a pot. Ensure that the water is enough for the wrapped okpa to be completely soaked.
7. Wash the leaves and nylon thoroughly.
8. Wrap the okpa into sizes of your choice and place in the pot of steaming water.
9. Allow boiling for at least an hour and serve hot.
Check out this video tutorial from All Nigerian Recipes for more details on how to wrap the Okpa.