Ojojo, also known as Yam Fritters is a traditional Nigerian snack or finger food made from grated Water Yam (Isu Ewura). Ojojo can be classed as a meal where/when it’s paired with Hot Pap, Garri or Oatmeal. It is incredibly filling and very easy to prepare, the whole process from start to finish should take no more than 45 minutes.
I had some water yam left from my Ikokore recipe so decided to put it to good use, Ojojo never disappoints..?
1/2 Medium Tuber Water Yam
Vegetable Oil for Frying
1/2 Scotch Bonnet ( Atarodo)
1/2 Medium Size Onion
2 Tablespoons Ground Crayfish
2 Cloves Garlic
1 Knorr Chicken Cube or any Boullon a Cube you prefer
Salt to taste
These are my ingredients…
Slice and peel and cut the water yam into chucks, then grate using the smallest part of your grater. Alternatively , you can blend using the pulse setting on your blender or food processor, but be careful not to over blend as this will interfere with the texture of the batter. It’s safer to grate manually to be honest…
Add the Crayfish, sliced Onions, Minced Garlic, Scotch Bonnet, Knorr cube and Salt to taste. Combine thoroughly, do not over mix and do not add Water…
Place a deep saucepan on a hob on medium heat, add enough oil to deep fry the batter. Ojojo has to be deep fried in order to achieve the signature round shape. When it’s hot, scoop the batter into the hot oil in small dollops fry on both sides till golden brown. If you use enough oil, you won’t need to flip them over, they’ll fry on both sides on their own However, if you do need to turn, make sure the side up is golden brown on the sides before turning, otherwise they’ll scatter when turned.
Ojojo soaks in oil, so it’s advisable to transfer fried Ojojo onto a paper towel lined plate or squeeze out the excess oil….