How to Make Authentic Enugu-Style Okpa at Home

Did you even attend the University of Nigeria if you have no idea what Okpa is?

Okpa is a staple delicacy among the people of Enugu and Anambra states in Nigeria. As a die-hard moi-moi lover, it was hard for me to imagine anything coming close. I had Okpa for the first time in Aba, and to be honest, it was horrible. I had no idea that there was something called “Enugu Okpa” until I finally tasted a slice in Enugu. From that moment, I knew I wasn’t just going to be buying Okpa from street vendors, I was also going to learn how to make it myself.

Was my first attempt perfect? Absolutely not. But you know what they say: practice makes perfect. And as someone who doesn’t back down when it comes to recipes, I kept trying until I got it right.

If you love moi-moi, you’ll love Okpa. And even if you’re not a fan of moi-moi, you still might fall in love with this dish. It’s healthy, filling, and incredibly delicious.

So, let’s get into it, here’s how to make this beloved Eastern Nigerian delicacy.

3 cups Okpa flour (Bambara nut flour)
½ cup palm oil
3/4 tablespoon salt
1 teaspoon seasoning powder
1–2 habanero peppers, finely chopped (adjust for spice)
3 cups warm water

This makes 5 servings

Instructions:

1. In a large mixing bowl, add the flour.

2. Add palm oil and mix thoroughly until the flour turns a uniform reddish-yellow color.

3. Add salt, seasoning powder, and scotch bonnet peppers. Stir well.

4. Gradually pour in warm water, one cup at a time while stirring continuously to create a smooth, lump-free batter.

5. Scoop portions into banana leaves or palm oil greased ramekins.

6. Place the Okpa in a pot of boiling water and cook for 45 minutes to 1 hour, until firm.

7. Bring down and allow to rest for 5 – 10 minutes

8. Enjoy on its own or with pap, custard, soda, or tea.

Notes and tips:

1. Although okpa has a naturally delicious flavor, feel free to add other flavor enriching ingredients like fish powder, onions and others.

2. Okpa and palm oil must be properly mixed until the color is uniform to prevent it from having an uneven color and unappetizing texture when cooked.

2. Okpa is well known for its reddish yellow color, for this recipe instead of 1/2 cup palm oil, use about 3/4 cups of oil or more to achieve that signature color.

3. Okpa is prone to lumps when mixing. To ensure a smooth, lump-free and well combined batter, use an egg whisk. Egg whisk not only removes lumps, it does it faster than hands or spatula.

4. Banana leaves is best for that authentic okpa taste. However, if you’re like me that don’t have easy assess to banana leaves or you can’t wrap banana leaves, you can use ramekins or moimoi pouch.

5. I don’t have a large pot so I cook my okpa in the oven. To do this, pre heat oven to 375F, add boiling water in a baking tray. Scoop okpa in palm oil greased pan (to prevent it from sticking to the ramekins when cooked. Place okpa in the boiling water, cover the baking tray with aluminum foil and bake for about 45 minutes until firm.