Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people with a type of beans known as Bambara nuts. [1] [2] [3] It is common in Enugu state and classified as a traditional Nigerian delicacy. It is not exclusively eaten by the Igbo, nor is it universal among the Igbo (most-characteristic of Enugu State); other ethnic groups often eat it (with pap or by itself), and it may be that this is most-common (outside Igboland) in Niger State. [4] [5] Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru. [6]
The main ingredients in okpa are Bambara nut flour, pepper, palm oil and (a modest amount of) seasoning. [7] [8] Nutritionally, okpa has approximately 16.92% crude protein, 4.93% fat, 26.62% carbohydrate and 216.28 kcal energy value, [9] making it one of the most balanced staples. [10]
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Okpa (pronounced Ọkpa) is a dish prepared by the Igbo people with a type of beans known as Bambara nuts. [1] [2] [3] It is common in Enugu state and classified as a traditional Nigerian delicacy. It is not exclusively eaten by the Igbo, nor is it universal among the Igbo (most-characteristic of Enugu State); other ethnic groups often eat it (with pap or by itself), and it may be that this is most-common (outside Igboland) in Niger State. [4] [5] Other Igbo names for okpa include ịgba and ntucha. In Hausa, it is known as gurjiya or kwaruru. [6]
The main ingredients in okpa are Bambara nut flour, pepper, palm oil and (a modest amount of) seasoning. [7] [8] Nutritionally, okpa has approximately 16.92% crude protein, 4.93% fat, 26.62% carbohydrate and 216.28 kcal energy value, [9] making it one of the most balanced staples. [10]
{{
cite journal}}
: CS1 maint: multiple names: authors list (
link)