Okpa (Bambara nut pudding) By Chef Lin
Okpa or Bambara nut pudding, is a traditional Nigerian dish made from Bambara groundnut. It’s particularly popular in the Eastern region of Nigeria, especially among the Igbo people of Enugu State.
Soft, savory, and slightly nutty in flavor, It’s typically steamed in banana or plantain leaves, giving it a beautiful aroma and earthy flavor. Okpa isn’t just delicious, it’s a powerhouse of nutrition: Protein-rich, fiber-packed, energy-giving, and heart-friendly. A perfect example of how traditional African foods can be both healing and wholesome.
Ingredients:
- 2 cups Bambara nuts (dry)
- ½ cup palm oil (for color and richness)
- 1 small onion
- 1 teaspoon ground pepper or fresh chili (to taste)
- 1 seasoning cube or 1 tsp crayfish powder
- Salt to taste
- Warm water (as needed for blending and mixing)
- Banana leaves for wrapping
Method:
Soak the Bambara Nuts: Soak overnight (8–12 hours) to soften. Rinse and remove any bad seeds or debris.
Peel the Nuts (Recommended): Rub between your palms to remove the outer skin. (Leaving the skin on gives a deeper flavour and more fiber)
Mix the Batter: Pour the blended mixture into a bowl. Add palm oil and mix until the colour is evenly golden-orange. Season with salt, crayfish, or seasoning cube to taste. Stir gently to remove air pockets.
Wrap: Scoop the batter into pre-softened banana leaves. Fold and seal tightly.
Steam: Arrange in a pot lined with leaves or foil to prevent sticking. Add a little water to the base and steam for 1–1½ hours on medium heat. Check occasionally and top up water as needed.
Serve: Allow to cool slightly, unwrap, and enjoy your Okpa warm. Best served with pap (akamu), garri, or a chilled drink.
