Akpukpa (Benue Steamed Bean Pudding with Sesame)

How to Make It

1. 1

   Drain soaked, peeled black-eyed peas. Blend in batches with onion, tatashe, and just enough water (about 80ml total) to form a very thick, smooth batter — it should hold a spoon upright. Do not over-water.

2. 2

   Transfer batter to a large bowl. Whip vigorously with a wooden spoon or by hand for 3 minutes to incorporate air — this creates a lighter, fluffier texture after steaming.

3. 3

   Fold in palm oil, ground crayfish, ground uziza leaves, toasted sesame seeds, and salt. Mix gently but thoroughly.

4. 4

   Wilt banana leaves briefly over an open flame or in boiling water for 30 seconds each. Lay each leaf flat, place 3–4 tablespoons of batter in the centre, and fold the leaf into a firm parcel, tucking the ends underneath. If using foil, grease lightly with oil before filling.

5. 5

   Arrange parcels upright or flat in a steamer basket or large pot with a steaming rack. Add 2cm of water to the pot base, cover tightly, and steam over medium heat for 40–45 minutes. Check water level at 20 minutes and replenish if needed.

6. 6

   Akpukpa is done when it is firm to the touch, not jiggly, and the leaf has darkened. Remove from heat and allow to rest in the parcels for 10 minutes before unwrapping. Serve warm with akamu (fermented corn pap) or on their own as a snack.