Wash, allow to dry & pass the plantain leaves over a low flame (to get rid of its crispy nature in order not to tear under slight pressure)

Pour a generous quantity of water in the pot and put to boil. Put the okpa flour into a bowl, add oil and mix evenly

Start adding the lukewarm warm little by little to be sure not to have lumps in it and as you add you mix with your hand in a boxing-like way (with this method, it comes out very fluffy), continue adding water till it becomes a little bit watery

Add ground pepper and salt. Now the water should be boiling, stir the okpa mixture well, scoop into your plantain leaves (tied at one end b4 now), plastic bags or containers and put in the pot of already boiling water (this method is to be sure the okpa doesn't settle down), cover with sack cloth or with the remaining plantain leaves.

Allow to cook in very high heat for an hour 15mins and check with a toothpick.

It can be served as either breakfast, lunch or dinner with akamu/ogi, custard,etc.

WARNING: If you eat OKPA in a hurry, you will choke and in extreme cases, death because it takes a while to slide down the throat.