Okpa Di Oku | Anny's Blog Okpa Di Oku

Monday, 25 September 2017

Okpa Di Oku

Okpa as it's commonly known in the Eastern part of Nigeria is a delicious bambara flour made from Bambara groundnut, for some who don't know what "bambara" is...it's botanical name is called "Vorandzeia Subterranean (L.) Thouars". Okpa is best eaten mostly with Akamu (pap) tea or with sauce, people from the southern and eastern part of Nigeria prefer this meal as breakfast in the morning. It's nutrient contents are carbohydrate, protein and vitamin.

         Ingredients for Okpa

    •  3 cigar cups/450g/Okpa flour

    • 15 tablespoon red palm oil

    • 4 small stock cubes

    • Salt to taste

    • Lukewarm water to mix

    It is first prepared by grinding the bambara, mix it with some ingredients such as palm oil, stock cubes, salt and lukewarm water into paste. Dry banana leave, plantain leave, plastic bags, foil bags or plastic bowls could be used to cook Okpa.This tasty meal is widely eaten in these parts of Nigeria-Abia, Anambra, Ebonyi, Enugu, Imo and some major parts of Delta and River States.

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