How To Cook Delicious Okpa

Until you try “okpa ndi Enugu,” you haven’t had okpa (Enugu okpa).

Because the beans, called Bambara beans, have a unique flavor, it is advisable to cook okpa with a limited number of components.

You can prepare okpa using fresh pepper and uziza leaves according on personal choice.

4 cups of okpa flour
10 tbsp of palm oil
2 tbsp of grounded crayfish
2 tbsp of blended fresh pepper
3 cubes of seasoning
Sliced uziza
Water
Salt to taste
Okpa wrappers (You can either make use of the banana or plantain leaves, nylon bag or small plastic or stainless plate)

The leaves are desirable since it lends a distinct flavour to the okpa.

Others could stop eating since the okpa’s yellowish color is diminished by the way the leaf color sucks into it.

However, using both nylon and leaves will ensure that the flavor and color of the leaves are preserved.

Sieve the okpa flour into a big bowl, add your grounded crayfish, salt, smashed seasoning cubes and mix.
Pour the oil into the mixture and mould with your hands until you achieve unity in colour, yellow.
Boil the water in a pot . It should not be steaming hot but rather lukewarm.
Slowly pour the water into the mixture while you knead. The quantity of water depends on how you want the end result to be. If very soft, add a generous amount, if on the fence of soft and hard, act accordingly.
Add the blended pepper and sliced uziza into the mixture and use a turning stick to stir not hands. Set aside when ready.
Boil water in a pot. Ensure that the water is enough for the wrapped okpa to be completely soaked.
Wash the leaves and nylon thoroughly.
Wrap the okpa into sizes of your choice and place in the pot of steaming water.
Allow boiling for at least an hour and serve hot.
Enjoy