Spicy Egg-Free Okpa (Bambara Nut Pudding)

Ingredients

• 2 cups Bambara nut flour
• 1/2 cup Red palm oil
• 1 small Scotch bonnet pepper
• 1/2 medium Onion
• 2 tablespoons Flaxseed meal
• 4 tablespoons Hot water
• 1 teaspoon Salt
• 1 tablespoon Ground crayfish (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 2 tablespoons of Flaxseed meal with the 4 tablespoons of Hot water. Stir well and let it sit for 5 minutes until it becomes thick, like a paste.
2. 2Prepare your aromatics: Peel and finely chop the 1/2 medium Onion. Carefully remove the stem from the 1 small Scotch bonnet pepper, then finely chop it. You can wear gloves to protect your hands from the pepper's heat.
3. 3In a large mixing bowl, add the 2 cups of Bambara nut flour. Add the thickened flaxseed mixture, the 1/2 cup of Red palm oil, the chopped onion, the chopped Scotch bonnet pepper, and the 1 teaspoon of Salt. If you are using it, add the 1 tablespoon of Ground crayfish now.
4. 4Mix all the ingredients in the bowl thoroughly with a spoon or your hands until you have a smooth, consistent batter. Ensure there are no dry lumps of flour remaining.
5. 5Prepare your steaming setup. You can either wrap portions of the batter in banana leaves, tying them securely, or pour the batter into heat-safe containers, filling them no more than two-thirds full.
6. 6Place the wrapped batter or containers into a steamer. Steam over medium-high heat for 60 to 75 minutes. The Okpa is ready when it is firm to the touch and a skewer inserted into the center comes out clean.

Substitutions

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