Okpa Nsukka

LET’S PREPARE OKPA NSUKKA, THE ORIGINAL VERSION

by AnaedoOnline
A+A-
Reset

By Okoro Kizito

Okpa is a delicacy made from Bambara nuts which is rich in protein. This food is unique with Ndi Igbo, especially Nsukka people in Enugu State.

The nuts are grounded into powder many times before it can be used for such food as okpa.

Some people cook the nuts and eat it like that just as one would cook groundnuts.

Many believe Okpa, as a food, emanated from Nsukka, but most eastern parts of Nigeria now prepare it for personal and for commercial purposes.
Many students in the University of Nigeria, Nsukka, live on Okpa for breakfast and even lunch.

Advertisement

Okpa is preferably taken with pap, tea or garri (for drinking). Some people add pieces of fresh biter leaf while preparing their okpa. This adds a unique taste to the food. Okpa is very easy to prepare, and originally needs just three ingredients – oil, salt and pepper.

Okpa may be simple to prepare, but it requires good cooking skills. The ingredients are few. Check it out:

INGREDIENTS:

1. 4 milk cups of Bambara nuts (Vigna subterranea).

2. Dry Aziz’s

3. Yellow or red Pepper

4. Fresh Palm oil

Advertisement

5. Salt to taste

6. Waterproof or mould.

DIRECTIONS:
1. Pour 4-5 cups of water in a pot and place on a burner to boil

Advertisement

2. Pour 4 cups of the white powered okpa in a bowl

3. Pound the dry uziza in a dry mortar and add to the dry mixture of okpa

4. Make a hole at the centre and pour one butter cup (250g) of fresh red palm oil.

Advertisement

5. Wash your hands and begin to mix together until no white colour is found in the mixture

6. Mix a little hot water with cold water to get warm water

7. From your bowl of warm water, pour little by little into the bowl of okpa and oil mixture

8. Use your hand to mix well until no lump is found

9. Start pouring the water little by little until it forms a consistency that is neither watery nor thick. You will know it is okay when you scoop it with your cooking spoon.

Advertisement

10. Add salt little by little and stir until it is ok on your tongue.

11. Add pepper. I love seeing strands of red fresh pepper in my okpa, so I don’t fully grind it. It’s just a matter of choice.

12. Stir and scoop quantity of choice in your mould or santana waterproof or best, you use banana leaves.

Anambra State Govt Begins Distribution Of Farm Input To Farmers For Dry Season Farming

Advertisement

NOTE: Do not use the type called madam sorry. This will burst in the pot of hot water. Ensure to ask the sellers for okpa waterproof.

13. After one hour (more or less), your okpa should be ready for eating.

Advertisement

NB: If you see white tiny foams floating at the top, that may be a sign that it has turned watery and not going to turn out fine.
Do not add hot water; it should be warm as earlier stated. Hot water makes the consistency to be uneven after cooking. Cold water is not good either. It makes the okpa seem undone even after cooking it.

Good luck as you try the delicacy

Post Disclaimer

The opinions, beliefs and viewpoints expressed by the author and forum participants on this website do not necessarily reflect the opinions, beliefs and viewpoints of Anaedo Online or official policies of the Anaedo Online.

Advertisement

You may also like

Advertisement