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Ready to eat Okpa |
In Nigeria, we have various recipes on puddings and
cakes such as Bean Cake known as Akara, Moi-Moi also made from beans, Okpa etc.
Okpa as it is called is a sister to Moi-Moi and the major ingredient and method
of preparation though similar to moi-moi is also completely different in taste.
It is a common food in the eastern and mid-belt part of Nigeria and I have
observed that some of the other regions of the country may not be familiar with
neither the recipe nor the major ingredient; Bambara Nut. The bambara nut is
mostly grown in northern Nigeria, it is use to prepare other foods synonymous
with the northerners such a snack called Gurujia (bambara nut cake/crackers).
Gurujia is the name of Bambara nut in Hausa language, and it is called Ekpeyi
in Idoma language (mid-belt Nigeria).
Bambara Nut is a legume crop belonging to groundnut and beans family, hence it is also very rich in protein and fiber. I
recommend Okpa for every family because of its nutritional value and it fills
up the stomach such that after eating a small quantity, one may not feel hungry
for up to 8-10 hours in a day. All you need to do is prepare it well just like
my recipe below and enjoy the unique taste of this healthy meal;OKPA!
INGREDIENTS
The following ingredients are estimated to produce
10-13 medium size Okpa. First you have to buy bambara nut(see below Bambara Nut seeds) and take to a
grinding mill for it to be converted into powder. After the first milling
process, the chaff is removed and separated from the main powder. It is
grounded again to get a smoother powder, then you do not have to sieve at home.
Store it in a dry container and cover it properly.
-About 900-1kg of Bambara Nut powder.
-10-15 tablespoons of Palm oil.
- 2 tablespoons of crayfish.
-1 teaspoon of black blended pepper (uziza seeds)
-8-10 fresh chili bonnet pepper.
-1 medium size onion.
-3 seasoning cubes.
-Transparent polythene bags for moi-moi or roasted
plantain or banana leaves.
-1 full teaspoon of salt.
-Warm-Slightly Hot Water.
Bambara Groundnut Photo Credit: Joseph Nketiah Berchie |
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Bambara Nut Powder mixed with Palm Oil |
-The first step is to measure the bambara nut powder
into a wide and deep bowl void of any moisture. Add the palm oil and use your
both palms, begin to mix the oil and bambara nut together by rubbing the
mixture in between your palms. Ensure that the powder has absorbed the oil
completely; you can add more palm oil if you observed the mixture does not
present a bright yellow color. See my photo insert of what to expect after the use
of your palms to mix the powder and palm oil. Set aside and begin to prepare
the other ingredients.
-Remove the seeds of the pepper and wash it likewise,clean the crayfish either by picking out debris or give it a quick wash with warm water
to get rid of sand. Dice the onions and now add to the washed pepper,crayfish,
and pound or blend it together. It does not have to be blended smoothly like in the
preparation of moi-moi.
-At this stage you have to be careful not to over
dilute or under dilute the already mixed bambara nut. This stage
determines how fluffy the final outcome of your Okpa. Also, you do not have to
be in a rush to mix all the ingredients together at this stage. You have to
patiently use your fingers deep into the paste and crush any clumps or
alternatively you can use an electric blender. Add the warm to slightly hot
water into the bambara nut, mix as you pour till you get a light to thick
paste. You will notice that the paste thickens fast as you add water.
-You can now add the blended pepper,crayfish and
onions into the bambara nut paste and mix thoroughly with a big cooking spoon
or wooden spatula. Next, add the blended black pepper and mix well to ensure there is no clump in the mixture. Then finally add the seasoning cubes first and salt bit by
bit,taste to ensure the final taste is balanced.
-I advise you use the transparent polythene bags
strong enough to withstand the cooking steam. I have not mastered the use of
banana leaves yet, though some lovers of Okpa believe it tastes better with the
leaves use as the wrapper. Just make do with the polythene bags since its cheap
and readily available. You can decide to use two bags at a time in order to
avoid it bursting while cooking. You just double it together, with the opening
wide enough, scoop your desired quantity of the complete Okpa mixture with a
deep cooking spoon and pour into the wrapper. Tie it strong enough to avoid
spillage. When you are done with the scooping/tying, set them aside in a bowl.
- Add some
warm water into a wide and deep pot that can contain the tied mixture. Place
the pot of water on the fire and regulate the heat to medium. Cover the pot and
allow the water to become hot, then begin to place the Okpa into the pot
of water gently, shake it so that the ingredients do not settle on one side in
the bags.
-Cover the pot and allow it to cook for 1 hour
minimum. When you notice the Okpa showing sign of caking or splitting, then
select a small sized Okpa and open it to taste for any rawness. When its
properly cooked, turn off the heat and put the ones you intend to eat immediately
into a bowl of cold water for some minutes before slicing it to eat. You can
cover the rest in the pot to retain the steam that will keep it soft.
-You can store Okpa in the refrigerator and warm it
thoroughly before eating to make it soft. It gets harder by the day but
adequate pre-heating can make it soft again.
Aaaaaaaaahhh…I know you will smile with satisfaction
after eating your first bite of this healthy and delicious meal. You can serve
it with pap, custard or any other food just like when serving moi-moi, even with green vegetable
leaves like bitterleaf, dandelion (effirin, scent, curry) which can be added
and cooked with it.Yummy..right? Bon Appetit!
I look forward to receiving your comments/feedbacks.
Thank you.
Thanks for sharing this enthralling food science and technology to me that I didn't learn it at University though I studied Food Science & Technology there.
ReplyDeleteAs a freelance translator I love your blog site with all my heart and I will be paying a visit to it.
Thanks
thanks abdullah for stopping by.Okpa is one meal my family and I never get tired of,its a food that can carry you through a whole day
ReplyDeleteThanks for sharing. Will try out this recipe asap.
ReplyDeleteThanks Deinabo for stopping by,do let me know the outcome when you make your Okpa
DeleteWow i've never eaten okpa. But I'd try it out since I'm a moi moi expert.
ReplyDeleteIt sounds so healthy. I wonder why it's not so popular in Port Harcourt.
thanks Anonymous reader,the main ingredient Bambara nut is not easily found in Port Harcourt its mostly grown in northern Nigeria and readily available in Mid-Belt Nigeria.It super healthy as it is rich in fibre and vitamin A and other nitrients.you will definitely enjoy it
DeleteNice write up. But I want to correct an impression. Okpa is not the same as moi moi. They aren't even made out of the same specie of beans.
ReplyDeletethanks for dropping a line. I do understand that Okpa and Moi-Moi are different in their major ingredient, it was added to the title for easy pop up in search engine and to give first time eaters to accept Okpa like moi-moi
DeleteNice write up but your recipe is a bit complex... You add too much ingredients like you are cooing moi moi. All those will take way okpa's natural flavor.
ReplyDeleteFor real basic okpa recipe, you just need the ground okpa, palm oil, pepper and salt or seasoning cubes.
If you open your pot of cooking okpa in less than 30 minutes, will it have any effect on the okpa?
ReplyDelete