Okpa

Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people with a type of beans known as bambara nuts.^[1] It is common in Enugu state and Niger state and classified as a traditional Nigerian delicacy. Other ethnic groups also eat it (with pap or alone).^[2] Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru.^[3]

Okpa

Okpa processing

The main ingredients in okpa are bambara nut flour, pepper, palm oil and seasoning. It is prepared with pumpkin leaves and scent leaf.^[1] Nutritionally, okpa has approximately 16.92% crude protein, 4.93% fat, 26.62% carbohydrate and 216.28 kcal energy value, making it one of the most balanced staples.^[4]

Steps to prepare Okpa

1. Wash the banana leaves or plantain leaves used to wrap the Okpa.^[5]
2. Prepare a mixture of Okpa flour, crayfish, salt, and seasonings in a large bowl. Add quality palm oil and stir with a spatula until you get a reddish-yellow color.^[6]
3. Add hot water to the mixture along with blended pepper and mix with a wooden spatula until smooth and soft.^[7]
4. Pour the mixture into leaves or small polythene bags.
5. After adding water to a pot, place the wrapped Okpa inside and allow it to steam for at least an hour. The Okpa will become firm when fully cooked.
6. Serve hot with custard, oatmeal, or pap.^[8]

Gallery

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See also

• Nigerian cuisine
• Bambara groundnut
• Moin-moin