Sift the Okpa flour into a big enough bowl.
Add salt and the crushed stock cubes. Mix very well.
Add the palm oil.
Mix the palm oil and flour very well till the palm oil is well incorporated into the flour.
You will have a nice eveb yellow colour when done.
Pour a generous quantity of water in a big pot and set on the stove to boil.
Start adding the lukewarm water to the Okpa flour and mix till there are no lumps.
Crush the lups thoroughly.
You can also use a blender to get the smoothest mix. But that's a lot of washing up to do later.
Add the sliced habanero pepper.
Check for salt and add more if necessary and it's ready to be scooped into the wrappers!
Now the water in the pot should be boiling.
If not, wait for it to boil and add some spare wrappers or plastic bags before moving on to the next step.
These wrappers and plastic bags act as a base for the Okpa wraps.
Tie the other end with a string and place the wrapped okpa in the pot of boiling water.
It is important that the Okpa is completely immersed in the hot water.
Repeat the above step for the rest of the mix.
Make sure you stir the mix, scoop into the wrapper, tie with the string and put in the pot of boiling water before wrapping another one.
When done, cover the wraps with more leaves or plastic bags.
Cover the pot and start cooking medium to high heat.
Cook for at least 1 hour before checking it.
The Okpa is done when it is solid all over.