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| 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)
Thank u very much for yr nice recipes
It has help me alot
Author
You are welcome Justina
I’m so glad to be of help
Thank you for the recipe, I can now try myself.
Please must I use my barehands to mix it to avoid lumps? And can I also get the floor at the market?
Thanks for this recipe.
Author
You’re welcome
Thanks for the Guidelines
Author
You’re welcome
Thank you so much for sharing this recipe. My name is Ugwu Henry.
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.
I eat Okpa everyday in Lagos
Nky, your method of cooking okpa is like oyibo method oooo! Lol.
Can okpa be steamed like moi moi?
Is it possible to find this seed in the UK?
yes it is.
Is Okpa good for pregnant woman? What does it give to her or the unborn baby?
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.
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!
Thanks Fan base :), good to have you here.
Thanks for the recipe
🙂
What do I do? How do I make d plastic bags I used in wrapping d okpa not to burst?
Double it!
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!
Or maybe you used too much water.
wow…love ..love your recipes, can i please please print it in my community newspaper?..my audience will love it? 🙂
Thanks, you can print it in the papers but you have to give credit back to our website.
will definitely do.. people need to see this website…Nigerian foods made easy(especially for white women married to Nigerian men)…thanks a lot!
Thanks Hun 🙂
I line mine with old sack
ok.
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).
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.
Thanks
you're welcome 🙂
Please how do I get the smooth rubbery consistency when it's done as mine always breaks up once it gets into the mouth?
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.
Thanks AnonymousJune 3, 2014 for your great tip :)AnonymousMay 31, 2014, let us know how it turns out.
I love okpa so much! Is really nice food
Me too :), and it's very healthy too 🙂
Wow,am happy,to see dis recipe,wish,i cn be seeing all ur article anytime u sent it,i love ur page
Hi dear, you can subscribe to our email list below to get recipes in your email box.
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.
I'm glad to be of help 🙂
Thank you!
You're welcome 🙂
Hi. So glad to see this recipe! Please in making the flour, do I have to remove the skin first?
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.
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
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 🙂
Awww my best. Seriously looking for where to buy the powder okpa here in baltimore
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.
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 🙂 )
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 🙂
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
You're welcome sweetie, I know that craving dear ..lol..wishing you a save delivery and great health.. God bless you and yours 🙂
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.
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.
Okpa di oku! 9c
thanks 🙂