Legumes & Beans
Okpa
Nigeria
Bambara nut flour mixed with palm oil and pepper and steamed in leaves into a firm orange cake, eaten hot for breakfast.
Original eatfuls sticker artwork
What it is
A closer look at Okpa.
Bambara nut flour mixed with palm oil and pepper and steamed in leaves into a firm orange cake, eaten hot for breakfast.
What to look for
Know it when you find it.
An Enugu speciality sold from early morning until it runs out. It should be firm enough to slice and stain the fingers orange.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Okpa.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Nigeria
Adalu
A Yoruba bean and sweet corn pottage, slow-cooked with pepper, palm oil and sometimes plantain or yam, a rustic one-pot everyday meal.
Angola
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Feijão de óleo de palma
Butter beans stewed slowly in red palm oil with onion and garlic until the oil separates orange on top.
Rasht, Iran
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باقالی قاتق
Gilan dish of broad beans stewed with dill, garlic and turmeric with eggs cracked in at the end.
Kuwait
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باجلا
Dried broad beans soaked overnight and boiled soft with cumin, eaten for breakfast with bread, lemon and oil.
Lebanon
Balilah
بليلة
Whole chickpeas warmed in their cooking liquid and dressed with garlic, lemon, cumin and olive oil, eaten with a spoon.
Maharashtra, India
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बटाटा वडा
A Maharashtrian potato fritter in chickpea batter. It is the key component of vada pav.