Okpa 😋😋( my style)

To make Nigerian Okpa, start by mixing 2 cups of okpa flour with 0.5 cup of red oil. Use your hands or a turner to break any lumps in the flour. Then, add fresh blended pepper, uziza seed, salt, and a Maggi cube to taste. Gradually mix in lukewarm water until the mixture is smooth but not too thick or watery. Wrap the mixture in nylon and then in leaf wrap if desired. Boil water in a pot, and once it's boiling, place the wrapped okpa into the pot and let it cook for about 45 minutes.

Yes, Nigerian Okpa is suitable for gluten-free diets as it is made from okpa flour, which is derived from Bambara nuts and does not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease.

If you cannot find okpa flour, you can try using other legume flours such as chickpea flour or lentil flour as a substitute. However, keep in mind that the flavor and texture may differ slightly from traditional Okpa.

To store leftover Nigerian Okpa, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month. Just reheat it in boiling water or a microwave before serving.

Nigerian Okpa can be enjoyed on its own as a snack or paired with a variety of dishes. It goes well with spicy stews, grilled meats, or even a fresh salad. For a traditional experience, serve it alongside a spicy pepper sauce or a side of fried plantains.