Thanks, dear. Uziza gives it a nice flavor and perhaps taste. About the "hard base and soft at the top plus bit white" issue, these are the things In my experience that could contribute to that; 1) Not adding oil at the right time. If you add oil after mixing the okpa ( maybe you noticed it needed more oil), it could cause that. This is because the mixture won't be uniform. 2) If you set the okpa mixture aside after mixing and not stir very well again before transferring to your cooking container or nylon 3) If you transfer to your cooking container and not put them immediately into a pot of BOILING water ( it must be boiling) Note: You shouldn't leave the okpa sit in the nylon bag or your cooking container even for 30 seconds. If you must, then remember to stir and shake it up before transferring into the pot of boiling water. All these are to avoid sedimentation which results in soft at the top, hard at the base problem. I hope you find the above helpful.

@@AdorableKitchen Thanks for this ..really helpful!

@@AdorableKitchen thank you so much but I didn't see pepper

Thanks so much, plz can I use this your video when advertising for my okpa flour business? I will make sure i include the part where your name shows so people can follow you. Thanks in anticipation. I love your recipe and I’m definitely trying it out❤

I love it

And that is the best way to cook it not the one they will be adding all this things

U are right, I don't understand all this adding of crayfish, maggi etc

Exactly!

In every food, there are two types of ingredients: 1. Basic ingredients: the most important things that make up the food 2. Aesthetic ingredients: the ingredients added by the individual based on his or her taste and desire. The fact that you are used seeing or eating a particular food prepared with only the base ingredients does not mean any other ingredients can not be added. Different people have different taste. I have seen okpa in which people add Boiled egg, Boiled fish Chopped ugwu leaves etc And it came out very nice. Don't also forget the nutritional implications of any type of food. If the basic ingredients of the food does not contain the required nutrients, one is expected to fortify the food with the necessary ingredients especially if they do not affect the texture of the food at the end

Please how will know when to stop adding water....so it won't be watery

When the consistency becomes like that of soy milk(soya-milk) then you stop adding water.

Please where can I get the okpa flour? What's the name? Am in Akwa Ibom state.

@@chefebere I got it from Enugu state. Since you are in Akwa Ibom, ask the market women if they sell it. You may also ask someone to waybill it for you from the East. The English name is Bambara nut flour though popularly known as Okpa flour.

Thank you for stopping by and watching. I really appreciate.

@@AdorableKitchen You are welcome

Adorable Kitchen what’s the name of the floor you used

I used Bambara flour, which is gotten from bambara nut.

@@chinelostalksthejourney3380 some people call it okpa flour. I get mine from makkyfoods.com

I'm so happy it helped. Thank you so much for giving a positive feedback

It is so filling especially when you pair with soft drink😀

You are welcome

Thank you dear💖

You are welcome dear

Thanks so much dear. I appreciate your support

Okay, dear. Just add little. I hope you enjoy it.

Thank you dear

Thank you dear

Why you people don't use banga to do okpa, everybody red oil red oil.

Great to know 😘

You are welcome. Thanks for the feedback

It is made with Bambara nut flour (okpa flour) very high in protein. I guess it is more common among people from Eastern Nigeria. It is similar to moi moi but not made with beans. Thanks for watching and your positive comment. I hope you try it out someday.

Okay dear. Let me know how it turns out

Nice one

Yes you can use moi moi leaves. I dont have access to it here

There is specific leaves for okpa, you cannot successfully steam it in Moi Moi leaves.

Use lukewarm water to mix it and dont make it watery. Dont let it sit,Put it in a boiling water immediately. Let the boiling water cover it all. Hope this helps.

Okay. Thank you. I appreciate that.

I love this okpa and how u mixed it, but is it necessary to put season cube. Thanks. Ur new subscribe

Yes you can put seasoning cube. Thanks

Adorable Kitchen..... I tried it oo..... The moi moi nylon bursted , I got tired.... Went to sleep.mm..woke by to 9pm to cook the okpa again..... This time around in cake pan.....(I am still cooking till now 10:42pm sept 6 2021), I will update you ...... I removed the uziza from my ingredients list.... Because I hated the taste from the first mistake I made earlier today whilst cooking....

Awwww, sorry to hear that. It's okay to omit the uziza seed. I skip it sometimes too. I hope you finally achieve the delicacy. Waiting for the feedback

@@AdorableKitchen it was terrible.....it was as of I was eating flour.......I had to dispose it.....I feel so sad......like I am never gonna get the taste...... I guess maybe the spice didn't come up....... How will I taste it to know what it needs, to know if I'll add more salt or maggi?

@@AdorableKitchen I forgot to add...... My okpa took approx. 6 hours to get set...... So I stopped cooking around after 1am :-(

Omg, sorry for all the stress. Why 6 hours???? Did you add too much water? What type of flour did you use, hope it is Okpa flour? I honestly wish I can tell you where the mistakes are from😕 Anyway! Kudos for trying, just take a break and revisit it sometime later. Learning is a process.

Yes it does

Use good bags. Add enough water in the pot so it dosen't dry up.

Okpa in English is bambara seed

Yes, from Nigeria. You can buy those sandwich bags from Stores here and use. Buy the ones without a zipper. There are ones that just need to be folded. I wish I can show you pictures of it. Or you can use foil papers

@@AdorableKitchen oh ok thanks so much for responding back. Am your new subcriber. Lovely content

@@chinyereoko4583 you are welcome. Thanks so much for subscribing ❤

Depending on the size you have in the bag. It's usually between 45 mins to 1hr, 30 mins.

Cook for longer. Say 1 hour. It takes time actually

It's called okpa flour (Bambara nut flour )

No.

I bought it from an African store.

Awww, where is that? Have you checked your African stores?

I get mine from makkyfoods.com, they have the waterproof(santana) we use to make it in Nigeria.

Reduce the water you add

No it didn't 😄 But I understand what you mean

You are right. I know about that too. Thank you

From Nigeria or an African Store

I did dear.