Okpa : How to make Okpa

 
Okpa (made with Bambara nut flour)

   Okpa is a traditional Nigerian food; very popular in the eastern parts of Nigeria  and tastes really good. It is made with Bambara flour(Vorandzeia subterranean (L.) thouars)
   The flour can be made from scratch by grinding dried Bambara nut/beans.

   The taste cannot be compared to anything I've ever eaten (it has a unique taste that grows on you). 
My granny always prepared this yummy delicacy whenever my siblings and I visited(miss you granny ❤ ).
  It is also called the Lion's food OR the kings meal by the Igbos (in eastern Nigeria).
Well, I don't know how they came about those names but Okpa is simply tasty and delicious ☺ .



Ingredients for Okpa

* 500grams Okpa flour (Bambara nut flour)
* 50ml Palm oil(more or less)
* 2 tablespoonful Ground Crayfish(optional)
* 2 Stock cubes (crushed)
* 1 small onion(minced or chopped into tiny bits)
* Ground chili Pepper (to taste)
* Salt( to taste)
* Warm water (as needed)
* Container (could be bowls, Aluminium Foil Bags, Banana Leaves, Uma Leaves(Thaumatococcus Daniellii) or heat proof nylons)

Tip: the bambara nut flour is usually made industrially by grinding the nuts(with the skin on). But if you want to make the paste, simply soak the nuts, peel the skin and grind until smooth.

Preparation:

* Pour the okpa  flour into a bowl, add the palm oil and mix thoroughly, until the flour changes from white to orange or yellow.

* Next, add the warm water and mix thoroughly until there is no lump, but it shouldn't be too watery.

* Add the ground crayfish,stock cubes, onions, pepper and salt to taste.Mix thoroughly.

* Pour the mixture into your container of choice and place in a pot of boiling water(just as you do with Moi Moi). Leave to boil for 45 minutes. 
 You might need to add some water to the pot as the water dries up.

* The Okpa should be ready after 45 minutes.But if you're not sure, let it boil for 1hr.

Leave to cool a bit. Serve  and enjoy!


''In Hausa language it is variously referred to as "Gurjiya" or "Kwaruru". In Goemai language of Plateau State of Northern Nigeria it is known as "Kwam", and Kanuri people refer to it as "Ngamgala". In the Ibo language in eastern Nigeria, it is commonly known as "Okpa". In the Northern part of Yoruba, it is commonly known as "Epa-kuta". (quoted from wikipedia)

51 comments:

  1. Anonymous6:23:00 AM

    Okpa di oku! 9c

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  2. Anonymous12:41:00 PM

    Thanks for this. I'm preggies and seriously craving okpa. I'm so going to make this week. I see them selling it in abj but yet to come across it in benin where I reside. Glad to have the recipe

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    Replies
    1. You're welcome sweetie, I know that craving dear ..lol..wishing you a save delivery and great health.. God bless you and yours :)

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    2. There is okpa in Benin. Just go to new Benin market or oba market along d road. You usually see then with those people that sell moi moi. Just ask. Thanks poster for posting. Now I can make okpa on my own.

      Delete
    3. There is okpa in Benin. Just go to new Benin market or oba market along d road. You usually see then with those people that sell moi moi. Just ask. Thanks poster for posting. Now I can make okpa on my own.

      Delete
  3. Anonymous12:44:00 PM

    One small question pls. Can I store the uncooked paste in the freezer like I do normal moi-moi paste? Cos I'm the only one that eats okpa in this house (more for me :-) )

    ReplyDelete
    Replies
    1. Sure you can store in the freezer dear....the freezer is our best friend.. don't mind the non-okpa eaters , they don't know what they're missing joorrr :)

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  4. Anonymous10:53:00 PM

    Awww my best. Seriously looking for where to buy the powder okpa here in baltimore

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    Replies
    1. Hi dear, mine was sent from Nigeria, but if you have an African store aroud you owned by Nigerians, you can ask them to order or buy it for you the next time they get their stuff from home.

      Delete
  5. Anonymous12:02:00 PM

    Hi. So glad to see this recipe! Please in making the flour, do I have to remove the skin first?

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    Replies
    1. No dear, the flour is made with the skin on, but some people like to remove theirs', all that really matters is that they are well cleaned and have no stones or sands.

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    2. Anonymous9:52:00 AM

      For me I don't remove d skin but drive it with chiffon material to reduce d blackish chaff. It also makes it creamier while mixing n tastes better

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    3. Thanks for your tip AnonymousJune 3, 2014.
      To make the flour(powder), you don't need to remove the skin, you can only remove skin if you want to make the paste(just like you do when making moimoi), and you are right, it makes the paste creamier :)

      Delete
  6. Anonymous6:21:00 PM

    Thank you!

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  7. Anonymous2:03:00 PM

    Thanks dear,for giving me the details to my favourite.the meal is making me go gaga,but i couldn't make it. But now....awwu twice every week.

    ReplyDelete
  8. Anonymous11:34:00 AM

    Wow,am happy,to see dis recipe,wish,i cn be seeing all ur article anytime u sent it,i love ur page

    ReplyDelete
    Replies
    1. Hi dear, you can subscribe to our email list below to get recipes in your email box.

      Delete
  9. Anonymous5:09:00 PM

    I love okpa so much! Is really nice food

    ReplyDelete
    Replies
    1. Me too :), and it's very healthy too :)

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  10. Anonymous8:26:00 PM

    Please how do I get the smooth rubbery consistency when it's done as mine always breaks up once it gets into the mouth?

    ReplyDelete
    Replies
    1. Anonymous9:57:00 AM

      I believe its from your mixing. Follow d step above n ensure u use very warm water. I'll also suggest you remove d back n grind or grind all n seive with chiffon material or very closely knitted net to get d smooth poeder.

      Delete
    2. Thanks AnonymousJune 3, 2014 for your great tip :)
      AnonymousMay 31, 2014, let us know how it turns out.

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  11. Anonymous6:43:00 AM

    Thanks

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  12. Anonymous4:52:00 PM

    What do you use to line the base of the pot to prevent the plastic bowls from melting? (Cos that's what I'll be using).

    ReplyDelete
    Replies
    1. You can line the base with several layers of foil, but remember that Not all plastic bowls are heat proof, so make sure the bowl is heat proof ,so that it does not melt.

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  13. Anonymous5:26:00 AM

    I line mine with old sack

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  14. wow...love ..love your recipes, can i please please print it in my community newspaper?..my audience will love it? :)

    ReplyDelete
    Replies
    1. Thanks, you can print it in the papers but you have to give credit back to our website.

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    2. will definitely do.. people need to see this website...Nigerian foods made easy(especially for white women married to Nigerian men)...thanks a lot!

      Delete
  15. Anonymous9:39:00 PM

    I've made okpa several times and it came out well. The last 2 times I made it, it came out too watery. What did I do wrong? Maybe my water for mixing was too hot? Help!

    ReplyDelete
    Replies
    1. Or maybe you used too much water.

      Delete
  16. Anonymous8:20:00 PM

    What do I do? How do I make d plastic bags I used in wrapping d okpa not to burst?

    ReplyDelete
  17. Anonymous10:22:00 AM

    Thanks for the recipe

    ReplyDelete
  18. Fan Base7:13:00 PM

    Nky,God bless you! You have great talent. You make cooking seem like a piece of pie(easy-peezy)!
    THANKS! THANKS! THANKS!
    Your recipes are the real deal,authentic!

    ReplyDelete
    Replies
    1. Thanks Fan base :), good to have you here.

      Delete
  19. Is Okpa good for pregnant woman? What does it give to her or the unborn baby?

    ReplyDelete
    Replies
    1. Just like every other food, when eating in moderation, it is safe and actually good for a pregnant woman because the nuts used for making it is rich in iron and protein and gives strength to the woman.

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  20. Anonymous12:15:00 PM

    Is it possible to find this seed in the UK?

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  21. Anonymous6:58:00 PM

    Can okpa be steamed like moi moi?

    ReplyDelete
  22. Anonymous10:44:00 PM

    Nky, your method of cooking okpa is like oyibo method oooo! Lol.

    ReplyDelete
  23. Anonymous10:51:00 AM

    I eat Okpa everyday in Lagos

    ReplyDelete
  24. Thanks so much for this recipe. I tried making okpa last week but it didnt come out good. I actually used banga stock as my water and oil. The okpa consistency wasnt good. The taste was bad and it wasn't well moulded. It was actually scattered ����. I seived it with a mesh after grinding the seeds with the back and used double nylon as d wrap. Pls how do i make it better next time.

    ReplyDelete

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