Okpa is a savoury pudding that is very popular in the Southeastern Igbo-speaking part of Nigeria, and also parts of Benue State. It is a savoury pudding dish that is so very easy to quickly prepare.
450g of Okpa Flour
15 tablespoons of red palm oil
Salt and fresh finely chopped red chilli peppers
1 teaspoon of ground Uziza (Optional)
1 – 2 litres of lukewarm or tepid water for mixing
Place the Okpa Flour into a clean bowl and add the red palm oil and mix well.
Slowly add warm water to the mixture, mixing well to avoid lumps.
Mix well until you have a smooth and runny consistency. Make sure that the mixture is not too thick as Okpa can cook to a hard texture if the mixture is too thick. It should be of a much lighter consistency than when making moi-moi.
Add salt, ground red chilli and uziza to taste.
Traditional recipes do not usually add onions or crayfish/ground shrimp. However, if you really want to add them, add them only in small quantities as not to overpower the true Okpa flavour
Pour measured quantities of the mixture into medium sized freezer bags and tie securely.
Cook in a pot with simmering water until cooked firm.
Safe Journey Foods is very pleased to show with permission, YouTube videos of Flo Chineyere recipes using Okpa Flour/Bambara Nut Flour
How to Cook Okpa, Okpa di Oku, Okpa Wawa | Flo Chinyere
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