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Okpa (Bambara Groundnut Breakfast Pudding)

Okpa (Bambara Groundnut Breakfast Pudding) is a traditional Nigerian recipe for a classic breakfast dish of a flavoured bambara groundnut batter that's steamed to cook. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Bambara Groundnut Breakfast Pudding (Okpa).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Makes:

12

Rating:

Tags : Vegetarian RecipesBean RecipesNigeria Recipes

This is a classic boiled breakfast pudding from Enugu state in Nigeria whose principal component is ground Bambara groundnuts (the beans of Vigna subterranea). For more information on Bambara groundnuts see my page on the recipe forHena-Kisoa sy voanjobory (Pork with Bambara Groundnuts) from Madagascar.

This is traditionally cooked in wilted and dried banana or plantain leaves, though I do give the method for cooking in heat-resistant plastic bags or plastic wrap. We’re lucky enough to have a banana tree in the garden, but you can buy frozen banana leaves in some oriental supermarkets.

To use in this recipe the banana leaf needs to be wilted first by passing them over a low flame (I usually do this over the remnant coals of a barbecue) and then dry completely, either in a low oven or by hanging up in the sun for a few days).

You will need string to tie up the okpa packages — I usually use butcher’s twine, but any food-safe string will work.

The list of ingredients is simple, to allow the flavour of the beans to shine through. Just a note, Bambara groundnuts when dry (and you need the dry ones here to make flour) are incredibly hard. Your typical blender or coffee grinder will break; so, either buy flour or get an industrial grinder. The flour is commonly available from Nigerian stores.



Red palm oil, which is invaluable in Nigerian and Ghanaian recipes is readily available online. This is vital to this recipe as it adds a bright colour without unduly affecting the flavour. You could add a blend of turmeric and paprika mixed with a carrier oil to get the same colour effect, but the flavour will be different.

The stock cubes referred to are the dry ones that can be crumbled by crushing with the back of a fork. I like beef and chilli… chicken is traditional and crawfish (prawn/shrimp) is another common flavouring.

Though it looks like there’s a lot of water in the recipe and the mix may look a little liquid, the concentrations are correct. Less water and your okpa will be rock hard. The quantities below yield a soft but solid okpa.

The recipe below is enough for 4 people, making 12 medium-sized wraps.

Ingredients:

500g (1 lb/4 cups) okpa (Bambara groundnut) flour
15 tbsp red palm oil
3 small stock cubes
Finely diced Habanero chillies (to taste)
1.2l (5 cups) lukewarm water
Salt and freshly-ground black pepper, to taste

Method:

Before you begin, place the banana leaves (if using) in a large bowl of salted water. Set aside for a few hours until soft and pliable.

When ready to cook, bring a large pot of lightly salted water to a boil.

In the meantime, crush the stock cubes finely then set aside. Sift the okpa flour int a large bowl, mix in the crushed stock cubes and season lightly. Add the palm oil and beat in with a whisk. You need enough palm oil to give the bean flour mix a deep and even yellow colour.

Beating constantly with a whisk, add the lukewarm water to the bean flour. Keep beating until there are no lumps. If you want to cheat at this stage, pass the batter through a fine-meshed sieve, pressing down with the back of a spoon. For an even smoother batter beat with a hand blender. At this point stir in the Habanero pieces.

Once your batter is ready, you need wrap.

If using banana leaves:
Take two banana leaf sections and overlap them with a small offset. Fold into a tube with the long sides overlapping. Using your hands tighten the tube then tie off one end with string (see the image). Spoon in the okpa mix then tie off the other end (like making a Christmas cracker). Continue filling until you have 12.

If using plastic:
Make sure that it is thermostable (ie won’t melt in boiling water). Fold the plastic over to make a tube and tie off the base. Spoon in the okpa mix then tie off just above. With plastic you can typically make two balls of okpa with one bag (see image).

Once all your okpa has been wrapped drop the parcels into the boiling water. Add a lid and cook for at least 60 minutes. At this point you can remove one of the packages for done-ness. It is done when cooked through and solid (it should slice evenly with a knife).

Serve hot as a delicious breakfast or accompaniment.