9th Mile Okpa – How to Make Nigerian Okpa

Let’s show you How to 9th Mile Okpa.

Okpa is part of a commercial business people of 9th Mile Corner in Enugu engaged so much with because it is a means of survival.

Enugu State of part Nigerian is a state with various cultural dishes; no wonder longevity in that area is so high. Okpa is among the best recipe you can not think of missing once you step your foot in Enugu State.

This recipe is a widely eaten meal that can go well with any combination such as; you can eat recipe with beans, Cocoa drink, with an oath and many others.

Interestingly, this recipe doesn’t require you many ingredients; normally, this recipe has its unique flavor, So, when you add many ingredients to it, ruined the natural taste.

How Make Nigerian 9th Mile Okpa

Things to Notes before using the ingredients

  • Okpa beans are known as Bambara groundnut or simply Bambara nut. In some parts of the world, it is known as Jugo Beans. There are different species of Okpa. It comes inĀ small pods, which you crack open to release the seeds. The seeds are very hard, and only special heavy-duty industrial grinders can easily grind these seeds into powder.
  • The Okpa mix may seem watery, but 1.2 liters of water is the quantity of water you need for the perfect Okpa texture. If you add much less water, you will end up with rocky Okpa.
  • You need enough oil to give the okpa a popping yellow color and to improve the taste.
  • Okpa does not need much seasoning, so the ingredients listed above are all you need. Onions and crayfish ruin the naturally delicious flavor of okpa.

Ingredients for 9th Mile Okpa:

For 12 medium wraps of Okpa, you will need:

  • 3 cigar cups | 450g | 1lb Okpa flour
  • 1 Knorr
  • 15 tablespoons red palm oil
  • Salt (to taste)
  • Uziza seed
  • Habanero pepper (to taste)
  • 1.2 liters lukewarm/tepid water

Before you cook 9th Mile Okpa

  • Prepare the banana leaves by washing them in plenty of saltwater. If you have a banana/plantain tree in your backyard, you need to 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.
  • Crush the stock/bouillon cubes.
  • Slice the habanero pepper into small pieces.
  • Prepare 1.2 liters of lukewarm water.

Preparation on 9th Mile Okpa:

  • Sift the Okpa flour into a big enough bowl. Add salt, blend uziza, and the crushed stock cubes. 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 color when done.
  • Pour a generous quantity of water into a big pot and set it 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.
  • After tying one end of the banana leaves, 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. The Okpa must be completely immersed in 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.

Serve with a cocoa drink (Milo, Ovaltine drink), Akamu, custard meal, or oatmeal.

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