Okpa | Bambara Nut Pudding

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• In a large pan, heat up  some water (halfway level) and bring it to a boil. The flour is mixed with warm water and the mixture is cooked in hot boiling water to prevent sedimentation. 
• If you are using tins, grease the tins with palm oil
• Slice the fresh pepper
• Sift the bambara nut flour. Transfer the flour into the food processor (this can be done manually in a bowl or with a blender), add salt, ground uziza seed, seasoning cube, palm oil and mix using the dough mixer. 
• Once properly combined, it should look like a pasty uniform bright yellow color, then gradually add the warm water while mixing. Okpa loves water a lot, so be generous. The final result should be a very runny mixture (milk consistency). If you add not enough water, when cooked, the okpa would be too hard.
• Pour mixture into a large bowl, add the sliced fresh pepper,check for salt and stir. Always stir mixture before pouring it into the tins. Transfer each filled tin immediately into the pot of boiling water to start the cooking process and prevent sedimentation. 
• Cover to cook for 45 - 60 minutes or till done.

Ingredients:  

3 3/4 cups Bambara nut flour (Okpa flour) 

 1 cup palm oil  

1 tsp salt  

4 Habanero pepper  

                           1/2 tsp ground uziza                                  

 1 seasoning cube