Okpa — Bambara bean flour cakes

🌿 Tender portions of Bambara bean flour coloured with red palm oil and cooked in leaf packets. Flour, water, oil, salt and chilli form the simple base.

Ingredients

• 250 g Bambara bean flour intended for okpa
• 70 ml unrefined red palm oil
• 600 ml lukewarm water
• ½–1 small fresh chilli, finely chopped to taste
• About 1 level tsp salt, 5 g, adjusted
• Large food-grade banana or plantain leaves and suitable kitchen twine for six packets
• Enough cooking water to immerse packets

Preparation

Clean and soften cooking leaves according to their packaging, then dry. Double intact leaves and test a watertight fold with water.

Sift 250 g flour into a bowl, mix in salt, then work in 70 ml palm oil until evenly coloured with no dry pockets.

Gradually stir or whisk in 600 ml lukewarm water. Crush lumps or sieve the batter if needed. Add finely chopped chilli.

Bring a large pot of water to a steady simmer. Line the base with extra leaves. Form six doubled leaf pockets with the first edge securely closed.

Stir before each scoop. Divide among six packets, close with several folds and kitchen twine, leaving a little room. Check closures before immersing.

Carefully place packets in water so it surrounds them. Cover and cook about 60 minutes at a steady simmer. Top up with boiling water if needed.

Remove one packet with tongs, rest briefly and open carefully. Cake must be set to the centre without liquid batter; extend cooking if needed.

Remove the remaining packets, cool 5 minutes and serve opened. Adjust time to thickness and do not eat wrappers.