Abiaziem B. Chinelo Okoroafor
Okpa is a widely consumed food in Nigeria, it is known as Epa- Roro in Yoruba, Kwaruru or Gurjiya in Hausa.It is made from bambara nut which belongs to the family of Leguminosae,Okpa is rich in, Calcuim, Iron and Pottassium Studies show that Bambara nut from which okpa is made contains higher level of fatty acids (i.e., palmitic and linoleic acids) in comparison to groundnut, Palmitoleic acid has been reported to have beneficial effects on insulin sensitivity, cholesterol metabolism, and hemostasis.
Ingredients for Okpa
For 12 medium wraps of Okpa, you will need:
(1) 3 cigar cups (450g) 1lb Okpa flour.
(2) 15 tablespoons red palm oil.
(3) Salt (to taste).
(4) Habanero pepper (to taste).
(5) 1.2 litres lukewarm/tepid water.
(6) Uziza(Optional)
Okpa wrappers:
Dry banana/plantain leaves.
Tough transparent plastic bags that can withstand high heat.
Aluminium foil bags. Bowls (use as a last resort).
You will also need a strong food safe string/twine for tying the wrappers Except foil wrapper. You can use the strings from the big Nigerian rice bag, you know, the 50kg bags of rice.
Bowls can be used as a last resort because Okpa needs to be completely immersed in hot boiling water for an even texture when done. Atimes this may not be achieved smoothly with bowls.
Direction on how to prepare Okpa di oku!
Before you start cooking Prepare the banana/plaintain leaves by washing them in plenty of salt water. Source for banana/plantain leaves and wilt the leaves by passing them over a low flame, then leave them to dry up before using them. You cannot wrap Okpa with fresh banana leaves.
Slice the habanero pepper into small pieces.
Prepare 1.2 litres of lukewarm water.
Cooking Directions:
Sift the Okpa flour into a big enough bowl. Add salt and and blended uziza and Mix very well.Add the palm oil. Mix the palm oil and flour very well till the palm oil is well incorporated into the flour. You will have a nice even yellow colour when done well.
Pour a generous quantity of water in a big pot and set on the stove to boil.
Start adding the lukewarm water to the Okpa flour and mix till there are no lumps.
Add the sliced habanero pepper. Check for salt and add more if necessary and it’s ready to be scooped into the wrappers!
Now the water in the pot should be boiling. If not, wait for it to boil and add some spare wrappers or plastic bags before moving on to the next step. These wrappers and plastic bags act as a base for the Okpa wraps.
Stir the okpa mix very well and scoop into the leaf/plastic bag. Tie the other end with a string and place the wrapped okpa in the pot of boiling water. It is important that the Okpa is completely immersed in the hot water. Repeat the above step for the rest of the mix. Make sure you stir the mix, scoop into the wrapper, tie with the string and put in the pot of boiling water before wrapping another one. When done, cover the wraps with more leaves or plastic bags. Cover the pot and start cooking medium to high heat.
Cook for at least 1 hour before checking it. The Okpa is done when it is solid all over.
Abiaziem B. Chinelo Okoroafor (BabyNelo), A graduate of Mass Communication and an Entrepreneur, She sells Igbo, local delicacies, on order .contact: 08038726238,
