Learn how to make the Famous Baba Dudu and Okpa – A Nigerian Snack

Paul | January 1, 2024 | Nigeria | No Comments

Baba Dudu is a firm, deep brown, nutty coconut candy created through the process of simmering coconut milk with sugar until it achieves a dark hue. It is then molded into round or oval shapes. The name “Baba Dudu,” roughly translated as “black old man,” reflects the candy’s unique and very dark brown color. This sweet treat typically features a glossy outer coating. Additionally, it is known by other names such as “Sweet Alagbon” and “Charbin Mallam.”

Baba Dudu Recipe:

Ingredients:

4 cups Coconut Milk or Cream
2 cups Sugar

Note: Coconut cream is recommended for its higher fat content, but coconut milk can be used as well.

Procedure:

Heat Coconut Milk/Cream:

In a clean pot, set on medium heat, add coconut milk or cream.

Add Sugar:

Add sugar to the coconut milk/cream. Stir occasionally.

Cook until Thickened:

As the mixture cooks, it will go through stages: from milky to clear, then opaque, caramel brown, and finally dark brown. Be careful not to burn it to avoid a bitter taste.

Turn Off Heat:

Once the desired dark brown color is achieved, turn off the heat.

Cool Down:

Allow the sticky brown mixture to cool down until it can be handled.

Shape into Balls:

Scoop small bits of the cooled mixture into your palms and roll them into balls. Work quickly to prevent hardening.

Handling Hardened Mixture:

If the mixture starts to harden before shaping, use the double boiler method. Place the pot into another pot of boiling water and stir until it loosens up.

Enjoy:

Your homemade coconut candy is ready to be enjoyed.

Tips:

Be attentive during the cooking process to avoid burning, as it can result in a bitter taste.
Adjust sugar quantity based on your sweetness preference.
Work quickly during the shaping process to prevent the mixture from hardening.

This coconut candy sounds delicious and offers a sweet treat with the rich flavor of coconut. Enjoy!

Explore Okpa – A Flavorful Dish from the Eastern Part of Nigeria

Okpa is a Nigerian dish that is especially popular in the eastern part of the country, particularly among the Igbo people. It is a steamed bean pudding made from the Bambara groundnut, also known as Okpa beans. Okpa is known for its unique texture and flavor. Here’s a basic recipe for making Nigerian Okpa:

Nigerian Okpa Recipe:

Ingredients:

2 cups Okpa flour (Bambara groundnut flour)
1 cup red palm oil
1 teaspoon ground pepper
1 teaspoon ground crayfish
1 teaspoon powdered potash (food tenderizer)
Salt to taste
Water (as needed)
Optional: diced onions, chopped utazi leaves, or ugba (oil bean)

Instructions:

Prepare Okpa Flour:

If you have whole Bambara groundnuts, remove the shells and grind them into a smooth flour using a mill or a high-powered blender. You can also purchase Okpa flour if available.

Activate Potash:

Dissolve the powdered potash in a small quantity of water and filter out the water. This water is used to activate the potash, and it helps to tenderize the Okpa.

Mix Ingredients:

In a large bowl, mix the Okpa flour with palm oil. Stir well until the oil is evenly distributed.

Add Seasonings:

Add ground pepper, ground crayfish, and salt to the mixture. Stir thoroughly to combine.

Activate Potash:

Gradually add the potash water to the mixture while stirring. Continue stirring until the mixture becomes smooth.

Adjust Consistency:

Add water as needed to achieve a slightly thick consistency. The mixture should not be too watery or too thick.

Optional Ingredients:

If desired, you can add diced onions, chopped utazi leaves, or ugba (oil bean) for additional flavor.

Prepare Steaming Vessel:

Grease the cups or containers of a steaming vessel with palm oil to prevent sticking.

Pour Mixture:

Pour the Okpa mixture into the greased cups, leaving some space at the top for expansion.

Steam Okpa:
- Place the steaming vessel on the stove and steam the Okpa over medium heat for about 45 minutes to 1 hour or until a toothpick inserted comes out clean.
Serve:
- Once cooked, allow the Okpa to cool a bit before serving.