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)

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52 Comments

  1. Unknown
    April 14, 2017 / 4:49 pm

    Thank you so much for sharing this recipe. My name is Ugwu Henry.

  2. viviey
    October 10, 2016 / 1:56 pm

    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.

  3. Anonymous
    May 31, 2016 / 8:51 am

    I eat Okpa everyday in Lagos

  4. Anonymous
    February 22, 2016 / 9:44 pm

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

  5. Anonymous
    October 19, 2015 / 4:58 pm

    Can okpa be steamed like moi moi?

  6. Anonymous
    August 29, 2015 / 10:15 am

    Is it possible to find this seed in the UK?

    • Nky Lily Lete
      September 1, 2015 / 4:43 am

      yes it is.

  7. Don C
    June 9, 2015 / 6:56 pm

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

    • Nky Lily Lete
      June 15, 2015 / 9:15 am

      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.

  8. Fan Base
    April 6, 2015 / 5:13 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!

    • Nky Lily Lete
      April 9, 2015 / 4:16 pm

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

  9. Anonymous
    February 13, 2015 / 9:22 am

    Thanks for the recipe

    • Nky Lily Lete
      February 23, 2015 / 7:10 pm

      🙂

  10. Anonymous
    February 10, 2015 / 7:20 pm

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

    • Nky Lily Lete
      February 12, 2015 / 11:55 am

      Double it!

  11. Anonymous
    January 17, 2015 / 8:39 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!

    • Nky Lily Lete
      January 23, 2015 / 3:56 pm

      Or maybe you used too much water.

  12. HandmadeMarket
    September 19, 2014 / 8:07 am

    wow…love ..love your recipes, can i please please print it in my community newspaper?..my audience will love it? 🙂

    • Nky Lily Lete
      September 19, 2014 / 8:48 am

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

    • HandmadeMarket
      September 20, 2014 / 1:38 pm

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

    • Nky Lily Lete
      September 22, 2014 / 9:12 am

      Thanks Hun 🙂

  13. Anonymous
    August 24, 2014 / 3:26 am

    I line mine with old sack

    • Nky Lily Lete
      September 3, 2014 / 3:09 pm

      ok.

  14. Anonymous
    August 20, 2014 / 2:52 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).

    • Nky Lily Lete
      August 22, 2014 / 9:48 am

      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.

  15. Anonymous
    June 14, 2014 / 4:43 am

    Thanks

    • Nky Lily Lete
      June 14, 2014 / 9:32 pm

      you're welcome 🙂

  16. Anonymous
    May 31, 2014 / 6:26 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?

    • Anonymous
      June 3, 2014 / 7:57 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.

    • Nky Lily Lete
      June 4, 2014 / 10:34 am

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

  17. Anonymous
    May 16, 2014 / 3:09 pm

    I love okpa so much! Is really nice food

    • Nky Lily Lete
      May 21, 2014 / 10:04 pm

      Me too :), and it's very healthy too 🙂

  18. Anonymous
    May 3, 2014 / 9:34 am

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

    • Nky Lily Lete
      May 3, 2014 / 7:56 pm

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

  19. Anonymous
    April 29, 2014 / 12:03 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.

    • Nky Lily Lete
      May 1, 2014 / 12:36 pm

      I'm glad to be of help 🙂

  20. Anonymous
    March 20, 2014 / 5:21 pm

    Thank you!

    • Nky Lily Lete
      March 21, 2014 / 2:47 pm

      You're welcome 🙂

  21. Anonymous
    March 9, 2014 / 11:02 am

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

    • Nky Lily Lete
      March 13, 2014 / 4:29 pm

      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.

    • Anonymous
      June 3, 2014 / 7:52 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

    • Nky Lily Lete
      June 4, 2014 / 10:27 am

      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 🙂

  22. Anonymous
    January 10, 2014 / 9:53 pm

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

    • Nky Lily Lete
      January 11, 2014 / 10:55 am

      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.

  23. Anonymous
    December 18, 2013 / 11:44 am

    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 🙂 )

    • Nky Lily Lete
      December 19, 2013 / 10:13 am

      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 🙂

  24. Anonymous
    December 18, 2013 / 11:41 am

    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

    • Nky Lily Lete
      December 19, 2013 / 10:11 am

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

    • Emyspeaks.blogspot.com
      January 11, 2016 / 12:08 pm

      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.

    • Emyspeaks.blogspot.com
      January 11, 2016 / 12:21 pm

      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.

  25. Anonymous
    November 27, 2013 / 5:23 am

    Okpa di oku! 9c

    • Nky Lily Lete
      November 28, 2013 / 12:09 pm

      thanks 🙂

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