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Okpa

Also known as Okpa (Bambara Groundnut Pudding — 9th Mile)

Okpa is the Enugu breakfast and roadside staple made from Bambara groundnut flour, palm oil, salt and pepper, steamed in leaves until it sets into a firm yellow pudding. It is not moi moi: the bean is different, the seasoning is deliberately sparse, and the flavour should stay nutty rather than spicy.

Okpa, Nigerian cooking

Ingredients

  • 3½ cups of Okpa flour (Bambara groundnut flour)
  • ¾ cup of red palm oil
  • 1 tablespoon of salt
  • Habanero pepper, sliced, to taste
  • 1 litre of lukewarm water
  • Banana leaves, heat-safe bags or foil for wrapping

Method

  1. 01

    Sift the Okpa flour into a large bowl. Add salt and mix.

  2. 02

    Add the palm oil and rub it through the flour until the colour is an even yellow.

  3. 03

    Whisk in the lukewarm water a little at a time until the batter is smooth and pourable, with no lumps. Stir in the sliced pepper.

  4. 04

    Bring a large pot of water to a rolling boil. Stir the batter, scoop into prepared leaves or bags, tie securely and immerse fully in the boiling water.

  5. 05

    Cook covered for at least 1 hour. The Okpa is done when it is solid all the way through. Serve hot with ogi, cocoa drink or soaked garri.

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