Okpa is a traditional Nigerian dish (pudding) made from Bambara beans / bambara nuts (Vigna subterranea). It's a popular delicacy in eastern Nigeria, especially in Enugu. Bambara beans' high nutrient profile makes okpa a complete food. The amazing thing about okpa is you only need red palm oil and salt to make yourself a tasty and nutritious delicacy. This gluten free flour can be used to make not only the Okpa pudding but aslos tasty fritters called akara. You can actually use it as a thickener for soups, sauces and gravy. Let's make okpa together
Ingredients
- 3 cups (450g) of Okpa flour (Bambara bean flour)
- 1 cup of palm oil
- 2 teaspoons of ground fresh pepper or add to taste
- Salt to taste
- Warm water
- Banana leaves or aluminum foil or pouches for wrapping
Instructions
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Prepare the Flour:
- Sift the Okpa (bambara) flour using a fine flour sieve to remove any lumps and achieve a fine flour texture.
- In a large bowl, add the sifted flour, then add the unrefined red palm oil to the flour.
- Mix thoroughly until you achieve a consistent color and texture.
- Gradually add warm water to the mixture, stirring continuously until you get a smooth, thick batter. The consistency should be similar to that of cake batter.
- Add salt, ground pepper, and crayfish (if using). Mix well to incorporate all the ingredients.
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Mix the Ingredients:
- In a large bowl, add the sifted flour, then add our unrefined red palm oil to the okpa flour in the bowl.
- Gently work the oil into the flour by mixing thoroughly until you achieve a consistent textured orange coloured flour.
- Gradually add warm water in aliquots of 150mls to the mixture, stirring continuously in either a clockwise or anticlockwise manner until you get a smooth, thick batter. The consistency should be similar to that of cake batter. but a little more watery.
- Add salt, ground fresh pepper to the mix. Stir well to incorporate all the salt and pepper.
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Prepare the Wrapping:
- If using banana leaves, clean , wash and allow them to dry. Then soften them by briefly placing them over a low flame or in hot water to make them more flexible or pliable.
- Cut the banana leaves or aluminum foil into rectangular pieces.
- Double the rectangular cut leaves by layering one over the other, and fold the doubled leaf in the middle. Then start folding from the open ends (the four leaf edges opposite the middle fold) into thin for about three times. Hold at the lower end , twist and fold over, then tier with a string.
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Wrap the Mixture:
- Add water into a big pot, upto mid level. Add a piece of woven bag inside the pot of water to prevent burning. Allow to boil.
- Scoop a portion of the mixture / batter into the open top part of each piece of banana leaf or aluminum foil.
- Fold, tie and secure the leaves or foil to form a tight wrap. Ensure there are no leaks.
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Cook the Okpa:
- Place the wrapped Okpa into the pot of boiling water and add enough boiling water to cover them halfway.
- Cover the pot and cook on medium heat for about 50 minutes to 1 hour, or until the Okpa is firm and cooked through. You can check for doneness by inserting a butter knife or toothpick; it should come out clean.
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Serve:
You won't have to bother looking for Okpa flour anywhere. Conveniently, our store allows you to order it immediately.
